Candy corn fudge isn’t just a treat, it’s a small act of defiance against the fleeting nature of seasonal flavors. I love how the bright orange, yellow, and white candies transform into a creamy, chewy bite that takes me straight back to my childhood Halloweens. It’s a simple recipe, but the way the colors and textures come together feels like a little victory each time I make it.
Why I keep coming back to this fudge
It’s a small celebration of childhood, simple but profound. The way the candy corn melts just enough to hold its shape, yet still offers a chewy bite, keeps me hooked. Plus, it’s a no-fuss, no-bailout recipe for when I need a quick, colorful fix. Every batch reminds me that sometimes, the simplest treats pack the most nostalgia.
Breaking down the ingredients
- White chocolate chips: Creamy base that melts smoothly, giving the fudge its rich texture.
- Sweetened condensed milk: Sweetens and binds everything together, making it chewy and luscious.
- Candy corn: The nostalgic crunch and sweetness, adding color and texture.
- Vanilla extract: Enhances overall flavor, brightening the sweetness.
- Salt pinch: Balances the sugar and amplifies flavors, just a tiny dash.
- Optional: orange liqueur: Adds a citrusy depth if you want a grown-up flair.
- Parchment paper: Prevents sticking, easy to lift out and cut.
Tools and equipment for candy corn fudge
- 9×9 inch pan: For setting the fudge into a firm, sliceable block.
- Heatproof bowl: To melt the chocolate gently over simmering water.
- Spatula: For mixing and smoothing the fudge surface.
- Parchment paper: Keeps the fudge from sticking and makes removal easier.
- Knife: To cut the fudge into squares once set.
Step-by-step guide to candy corn fudge
Step 1: Line a 9×9 inch pan with parchment paper, leaving overhang for easy lifting.
Step 2: Combine 2 cups of white chocolate chips and 1 cup of sweetened condensed milk in a heatproof bowl.
Step 3: Set the bowl over a pot of simmering water (about 80°C / 176°F), stirring constantly until smooth.
Step 4: Once melted, remove from heat and fold in 1 teaspoon of vanilla extract and a pinch of salt.
Step 5: Quickly stir in 1 cup of candy corn, making sure they’re evenly distributed but not melted.
Step 6: Pour the mixture into your prepared pan, smoothing the top with a spatula.
Step 7: Let it cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until firm.
Step 8: Cut into small squares once set, and enjoy the chewy, sweet bite.
Cooking checkpoints and tips to keep in mind
- Ensure your chocolate is fully melted but not overheated or it can seize.
- The mixture should be smooth and glossy before pouring into the pan.
- Watch for a slight shimmer or crackling sound when stirring over heat—the sign it’s ready.
- Refrigerate until fully set; rushing this step can lead to messy slices.
Common mistakes and how to fix them
- Overheating the chocolate.? Use low heat to melt chocolate, or it might seize.
- Chocolate burning or seizing.? Stir constantly to prevent burning or sticking.
- Not letting the fudge set properly.? Don’t rush the cooling—let it set fully in the fridge.
- Candies sinking or not distributing evenly.? Add candies quickly before the mixture firms up.
Candy Corn Fudge
Ingredients
Equipment
Method
- Line your 9x9 inch pan with parchment paper, letting the edges overhang for easy removal.
- In a heatproof bowl, combine the white chocolate chips and sweetened condensed milk.
- Set the bowl over a pot of gently simmering water, making sure the bottom doesn’t touch the water, and stir constantly until the mixture is smooth and glossy.
- Remove the bowl from heat and stir in vanilla extract and a pinch of salt, mixing until well incorporated.
- Quickly fold in the candy corn, ensuring they’re evenly distributed but not melted into the mixture.
- Pour the mixture into your prepared pan and spread it evenly with a spatula, smoothing the top.
- Allow the fudge to cool at room temperature for about 30 minutes, then transfer the pan to the refrigerator and chill for at least 2 hours until firm.
- Once set, lift the fudge out of the pan using the parchment overhang and place on a cutting board.
- Use a sharp knife to cut the fudge into small squares, revealing the colorful, chewy centers.
- Arrange the squares on a plate and enjoy this nostalgic, sweet treat with a chewy, creamy texture and vibrant colors.
Notes
Hi, I’m Madison Greene, the voice and creator behind Texture Obsessed. Born and raised in the United States, I’ve always believed that food is more than just flavor — it’s about the way it feels.
