Easy Candy Corn Fudge Recipe

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This super easy Candy Corn Fudge Recipe will remind you of your favorite Halloween candy. Three creamy layers of fudge team up with those classic fall colors to create a fun and delicious sweet treat that everyone will love! The best part? This recipe requires no boiling and no baking; just melt, stir, pour and chill! 

Candy corn fudge stacked on plate

Before you know it, the Halloween season will be in full swing! From super fun crafts like these No Carve Pumpkins or making delicious Halloween recipes like these Witch Hat Cookies, Mummy Pizzas or these Halloween Cocktails for the adults, it’s always such a fun time of year!

Of course, it wouldn’t be Halloween without one of our favorite candies, the iconic candy corn! That’s where this easy fudge recipe takes center stage! With all those same classic colors, this fudge recipe is such a fun Halloween treat. Plus, it’s so delicious the kids and adults alike will totally devour it!

For a lot of people, the idea of making your own fudge conjures up thoughts of having to boil a chocolate concoction, using a candy thermometer and cooking until it reaches a magical point for it to firm up. Luckily, that couldn’t be further from the truth with this recipe! Just combine white chocolate chips with a couple other ingredients, pour into a prepared pan and chill!

How easy is that! The best part is that it turns out perfect every single time.

Fudge pieces from above

💖 Why We Love This Recipe

  • Quick and easy fudge recipe that doesn’t have fussy instructions.
  • Only requires three simple ingredients plus the food coloring and candy corn.  
  • Fun to make and decorate with the kids for school or Halloween parties.
  • Perfect dessert when you just want a small bite of something to satisfy a sweet tooth.
  • 9×5 Loaf pan
  • Medium sauce pan
  • Spoons
  • Measuring cups
  • Measuring spoons
  • Sharp knife

🛒 What’s Needed for Candy Corn Layered Fudge

Ingredients for candy corn fudge
  • White Chocolate Chips – Divided into (3) 1 ½ cup portions
  • Heavy Cream – Divided into (3) ¼ cup portions
  • Vanilla Extract – Divided into (3) 1 tsp portions
  • Honey – Divided into (3) 1 Tbsp portions
  • Yellow Gel Food Coloring
  • Orange Gel Food Coloring
  • Candy Corn

How to Make this Easy Candy Corn Fudge Recipe

Step 1. Line a 9×5 loaf pan with aluminum foil. Allow extra foil on either side to create handles to lift it out. Butter foil generously or spritz with cooking spray. (You really need foil for this step because parchment paper will sometimes tear.)

Prepared pan for candy corn fudge

Step 2. In a small or medium sauce pan over low/medium heat, combine 1 ½ cups white chips, ¼ cup heavy cream, 1 teaspoon vanilla, and 1 tablespoon honey.

White chocolate chips in saucepan

Step 3. Stir frequently until everything is melted and smooth.

Melted white chocolate in saucepan

Step 4. For the first layer, add yellow food coloring a little at a time into the melted chocolate until desired color is reached (I used about 1/8 of a teaspoon) Stir until the color is consistent throughout the mixture.

Step 5. Pour the yellow fudge mixture into the bottom of the prepared pan and spread it evenly. Refrigerate for 30 minutes.

Yellow fudge in pan

Step 6. Repeat the same process again but for the second layer add drops of orange food coloring. Pour the orange mixture over the refrigerated yellow layer, spread it evenly across, and place back in the refrigerator for another 30 minutes.

Layer of orange fudge in pan

Step 7. Repeat the process again for the white layer and spread the white mixture evenly across the refrigerated orange layer.

Step 8. Place in the refrigerator for 15 minutes.

White fudge in pan

Step 9. Remove from the refrigerator and arrange candy corn in 6 rows of 4 across the top of the white fudge layer. It will still be soft so you can gently press the actual candy corn into the fudge so that it stays in place. Leave about ½ an inch around the edge of the pan so that it can be trimmed off to create nice, neat edges for the fudge.

Step 10. Place the pan back in the refrigerator and chill for at least 2 hours.

Candy corn on fudge

Step 11. When you are ready to cut the fudge, use the foil handles you made to remove it from the pan and allow it to sit at room temperature for about 15 minutes.

Step 12. Place on a cutting board and remove the foil. Use a sharp knife to cut the fudge. To get clean cuts wipe the knife with a damp cloth or rinse it between cuts. Cut into 24 squares and enjoy!

Candy corn fudge up close

Store the homemade fudge in an airtight container or covered tightly with plastic wrap in the refrigerator.

Variation and Add-ins for the White Chocolate Fudge

  • Chocolate: You need to use white chocolate in order for the colors to look like candy corn. But if you’re a huge milk chocolate fan, you can also use milk chocolate chips instead. Maybe make the first layer chocolate then add the orange and white layer next.
  • Decorations: We just used candy corn to decorate. But if you’re in full Halloween baking mode and have fall colored or Halloween sprinkles in the pantry, you can add them to the white fudge layer right before placing it in the fridge to harden.
  • Colors: Once you try this fudge, you’ll want to make it all year. Have fun using different food colorings in the white fudge mixtures depending on the holiday. Maybe yellow, purple and green for Mardi Gras, or pink and red for Valentine’s Day. Of course, red and green for Christmas is always classic.
Candy corn fudge with fudge pieces in background

Can I Make this Fudge in the Microwave?

If you want to make this recipe in the microwave, make sure you start with a microwave-safe bowl that is clean and super dry. Heat on 50% power for a few minutes at a time. Do not overcook the mixture. As soon as the chocolate chips are melted and smooth, it’s ready.

Candy corn fudge on white plate

Can I Freeze Homemade Fudge?

This fudge recipe freezes really well for about 3-4 months. Just make sure you wrap it well in plastic wrap, then slip it into a freezer bag or container. To thaw it, place it in the fridge overnight.

Why Does My White Chocolate Seize Up?

White chocolate chips are mostly milk fat, so it has a tendency to seize up and burn. To prevent this, don’t cook it on high, avoid over cooking it and always make sure to add the heavy cream. 

Candy corn fudge on white plate from above

Want More Fall Themed Recipes?

Candy corn fudge recipe card image
5 from 1 vote

Candy Corn Fudge Recipe


Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Chilling time 3 hours
This Candy Corn Fudge is the perfect treat for fall! The best part? It's as easy to make as it is delicious!

Ingredients
 

Instructions

  • Line a 9×5 loaf pan with aluminum foil. Allow extra foil on either side to create handles to lift it out. Butter foil generously or spritz with cooking spray. (You really need foil for this step because parchment paper can sometimes tear)
  • In a small or medium sauce pan over low/medium heat, combine 1 ½ cups white chocolate chips, ¼ cup heavy cream, 1 teaspoon vanilla, and 1 tablespoon honey.
    4 1/2 cups white chocolate chips, 3/4 cup heavy cream, 3 teaspoons vanilla extract, 3 tablespoons honey
  • Stir frequently until chocolate mixture is melted and smooth.
  • For this first layer, add yellow food coloring a little at a time into the melted chocolate until desired color is reached (I used about 1/8 of a teaspoon) Stir until the color is consistent throughout the mixture.
    yellow gel food coloring
  • Pour the yellow fudge mixture into the bottom of the prepared pan and spread it evenly. Refrigerate for 30 minutes.
  • Repeat the same process again but add drops of orange food coloring for the second layer. Pour the orange mixture over the refrigerated yellow layer, spread it evenly across, and place back in the refrigerator for another 30 minutes.
    4 1/2 cups white chocolate chips, 3/4 cup heavy cream, 3 teaspoons vanilla extract, 3 tablespoons honey, orange gel food coloring
  • Repeat the process one more time for the white layer and spread the white mixture evenly across the refrigerated orange layer.
    4 1/2 cups white chocolate chips, 3/4 cup heavy cream, 3 teaspoons vanilla extract, 3 tablespoons honey
  • Place in the refrigerator for 15 minutes.
  • Remove from the refrigerator and arrange candy corn in 6 rows of 4 across the top of the white fudge layer. It will still be soft so you can gently press the actual candy corn into the fudge so that it stays in place. Leave about ½ an inch around the edge of the pan so that it can be trimmed off to create nice, neat edges for the fudge.
    24 pieces candy corn
  • Place the pan back in the refrigerator and chill for at least 2 hours.
  • When you're ready to cut the fudge, use the foil handles you made to remove it from the pan and allow it to sit at room temperature for about 15 minutes.
  • Place on a cutting board and remove the foil. Use a sharp knife to cut the fudge. To get clean cuts wipe the knife with a damp cloth or rinse it between cuts. Cut into 24 squares and enjoy!

Notes

Want to make your fudge extra fancy? Add some fall color sprinkles after placing the candy corn on top.

Nutrition

Serving: 1piece | Calories: 220kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 35mg | Potassium: 106mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 119IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 0.1mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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