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candy corn fudge

Candy Corn Fudge

Michelle
This no-bake candy corn fudge is creamy, colorful, and super simple perfect for fall parties or sweet holiday gifts.
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Course Desserts
Servings 36

Equipment

  • 8x8-inch square baking pan
  • Parchment paper
  • Medium saucepan
  • Silicone spatula
  • Measuring cups and spoons
  • Sharp knife

Ingredients
  

  • 3 cups 510 g white chocolate chips
  • 1 can 14 oz / 397 g sweetened condensed milk
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 ½ cups 240 g candy corn
  • Optional topping: festive sprinkles or extra whole candy corn

Instructions
 

  • Prepare the pan: Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the fudge out later.
  • Melt the fudge base: In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the mixture is fully melted and smooth.
  • Add flavor: Remove from heat and stir in the vanilla extract.
  • Fold in candy corn: Gently fold in 1 cup of the candy corn. Save the rest for topping.
  • Pour and top: Pour the mixture into the prepared pan and spread evenly. Press the remaining ½ cup of candy corn and optional sprinkles gently onto the top.
  • Chill: Refrigerate for at least 2 hours or until firm.
  • Slice and serve: Use the parchment overhang to lift the fudge out. Slice into small squares and serve.

Notes

Use high-quality white chocolate chips for best flavor and texture. For extra fun, let kids press the toppings into the fudge before chilling.
Keyword Candy Corn Fudge