Candy Corn Fudge
This no-bake candy corn fudge is creamy, colorful, and super simple perfect for fall parties or sweet holiday gifts.
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.