Candy Corn Fudge

Page updated October 8th, 2020. This post deserved new and better pictures, so I obliged! But the recipe is still exactly the same as it was when it was orginally published four years ago.

It’s that time again, folks. Fall has officially arrived and you can’t have fall without candy corn. I mean, I guess you could, but it wouldn’t be the same.

If you like candy corn even a little I know you will enjoy this recipe for Candy Corn Fudge because, for one thing, it’s easy. If you’ve read any of my other recipes you know I am fan of easy. It only has three ingredients, for crying out loud! And the other reason is because candy corn.

Seriously though, this Candy Corn Fudge is the perfect, simple, 3-ingredient recipe to help you welcome a new season with the colors and flavors of fall!

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Other fudge recipes you might like:

Cookies & Cream Fudge

Dark Chocolate Salted Caramel Fudge

Peanut Butter M&M Fudge

The thing about this kind of fudge (because I know it’s not ‘real’ fudge that requires thermometers and patience and stuff) is that it is that is perfect for gatherings because you can make it ahead of time, slap it on a cute platter, and serve it. All my fudge recipes are like that because as much as we all enjoy authentic fudge, in most situations we ain’t got time for that.

If you are short on time and need a festive treat, Candy Corn Fudge will totally save the day!

Candy Corn Fudge
Prep Time
10 mins
Cool Time
1 hr
 
Course: Dessert
Keyword: candy corn, hot fudge, white chocolate
Ingredients
  • 14 oz can sweetened condensed milk
  • 24 oz white chocolate chips
  • 1 1/4 cups candy corn
Instructions
  1. Line an 9×13 pan with parchment or wax paper. Place the white chocolate and sweetened condensed milk in a microwave safe bowl and microwave it at 30 second intervals, stirring in between, until it is melted and smooth. Press into the prepared pan, then scatter the candy corn on top and press them in lightly. Place the pan in the refrigerator for about 1 hour, or until your fudge is set, then cut into squares and serve. Store refridgerated for up to a week.

And if you are in the mood for more candy corn fun, check out this amazing recipe for Candy Corn and White Chocolate Softbatch Cookies! They are so soft and delicious.

Used in this recipe:

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