This Candy Corn Fudge is creamy, sweet, and bursting with festive fall vibes. I love making it during Halloween season—it’s colorful, eye-catching, and brings a fun twist to traditional fudge. The layers of white, orange, and yellow mimic the classic candy corn look, and the flavor is rich, buttery, and smooth.
Why You’ll Love This Recipe
I love how easy this fudge is to make—no fancy tools or candy thermometers required. It’s perfect for Halloween parties, treat bags, or just a fun weekend project. The tri-colored layers make it look impressive, but it all comes together with just a few ingredients and a bit of patience while layering. It’s a crowd-pleaser that’s as fun to serve as it is to eat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- White chocolate chips
- Sweetened condensed milk
- Vanilla extract
- Yellow food coloring
- Orange food coloring
- Candy corn (optional for topping)
- Butter or non-stick spray (for greasing the pan)
Directions
- I line an 8×8-inch square pan with parchment paper, leaving some overhang for easy removal, and lightly grease it.
- In a saucepan over low heat, I melt the white chocolate chips and sweetened condensed milk together, stirring until smooth. I remove it from the heat and stir in the vanilla extract.
- I divide the mixture evenly into three bowls. I leave one portion white, color one orange, and the other yellow using food coloring.
- I start by pouring the yellow mixture into the bottom of the pan, smoothing it out evenly. I place the pan in the freezer for about 10 minutes to help it set slightly.
- I then carefully add the orange layer on top, spreading it gently so the layers don’t mix. I freeze it again for 10 minutes.
- Finally, I add the white layer and smooth it out. If I’m topping it with candy corn, I gently press the pieces into the top at this stage.
- I refrigerate the fudge for at least 2 hours, or until completely set.
- Once firm, I lift it out using the parchment paper, slice into squares or triangles, and serve.
Servings and timing
This recipe makes about 36 small squares. It takes 15 minutes to prepare, plus about 30 minutes total for chilling between layers, and at least 2 hours to fully set. Total time is approximately 2.5–3 hours including chilling.
Variations
- I sometimes stir a bit of candy corn or chopped marshmallows into each colored layer for texture.
- For a twist, I add a few drops of almond extract along with the vanilla.
- I’ve also made a chocolate version by using milk chocolate chips for one of the layers.
- A light sprinkle of sea salt on top helps balance the sweetness.
- Instead of food coloring, I occasionally use naturally colored powders for a more subtle palette.
Storage/Reheating
I store the fudge in an airtight container in the fridge for up to one week. To keep it soft and creamy, I serve it at room temperature. I don’t recommend reheating it—it’s meant to be enjoyed chilled or at room temp. It also freezes well for up to 2 months; I wrap pieces individually for easy snacking.
FAQs
Can I use white candy melts instead of white chocolate chips?
Yes, I’ve used candy melts—they work well and are even easier to melt, though the flavor is slightly different.
How do I keep the layers from mixing?
I let each layer chill slightly before adding the next and pour gently. I also use a spatula to smooth each one carefully.
Can I make this ahead of time?
Absolutely. I often make it a day or two in advance—it stores beautifully in the fridge and even tastes better after it sets fully.
Is this fudge very sweet?
Yes, it’s quite sweet like most fudge. I serve small squares and sometimes pair it with a salty snack for contrast.
Can I double the recipe?
Yes, I double the ingredients and use a 9×13-inch pan. I just add a few extra minutes of chill time between layers to make sure everything sets properly.
Conclusion
Candy Corn Fudge is a festive, fun, and easy treat that I love making every October. It’s rich, colorful, and always a hit with kids and adults alike. Whether I’m adding it to a Halloween dessert table or giving it as a gift, it’s one of those seasonal sweets that never fails to impress.
Print
Candy Corn Fudge
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 45 minutes
- Yield: 36 small squares
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Description
Candy Corn Fudge is a festive Halloween treat with creamy layers of white, orange, and yellow fudge that resemble the classic candy corn. It’s sweet, smooth, and perfect for parties or gifting.
Ingredients
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- Yellow food coloring
- Orange food coloring
- Optional: candy corn for topping
- Butter or non-stick spray, for greasing
Instructions
- Line an 8×8-inch pan with parchment paper, leaving an overhang, and lightly grease it.
- In a saucepan over low heat, melt white chocolate chips and sweetened condensed milk, stirring until smooth. Remove from heat and stir in vanilla extract.
- Divide the mixture evenly into three bowls. Leave one white, tint one orange, and tint one yellow.
- Pour the yellow layer into the prepared pan and smooth it out. Freeze for 10 minutes to set.
- Add the orange layer on top, smooth gently, and freeze again for 10 minutes.
- Top with the white layer, smooth evenly. Press candy corn into the top if desired.
- Refrigerate the fudge for at least 2 hours until fully set.
- Lift fudge from pan using parchment, slice into squares or triangles, and serve.
Notes
- Use candy melts instead of white chocolate chips for easier melting if preferred.
- Chill each layer before adding the next to keep layers distinct.
- Add a pinch of sea salt on top to balance sweetness.
- Store in fridge, but serve at room temp for best texture.
- Freezes well—wrap individual pieces for easy portioning.
Nutrition
- Serving Size: 1 piece
- Calories: 130
- Sugar: 18g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
