Candy Corn Fudge Recipe

This Candy Corn Fudge is the perfect treat for fall! The best part? It's as easy to make as it is delicious!

Course Dessert

Cuisine American

Keyword candy corn dessert, candy corn fudge

Prep Time 5

Cook Time 20

Chilling time 3

Servings

Calories 220kcal

Author Lisa O'Driscoll

Equipment

1 saucepan
1 9x5 loaf pan

Ingredients

4 1/2 cups white chocolate chips divided into 3 portions of 1 1/2 cups each
3/4 cup heavy cream divided into 3 portions of 1/4 cup each
3 teaspoons vanilla extract divided into 3 portions of 1 teaspoon each
3 tablespoons honey divided into 3 portions of 1 tablespoon each
yellow gel food coloring
orange gel food coloring
24 pieces candy corn

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