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Candy Corn Fudge

Candy corn fudge is a nostalgic, gooey treat with a smooth, slightly chewy texture, combining sweetened condensed milk, white chocolate, and colorful candy corn. It’s made by melting ingredients together, then setting until firm, resulting in vibrant, bite-sized squares perfect for holidays or special moments. The final appearance is glossy, with embedded candy corn providing both texture and visual appeal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 16
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (14 oz) sweetened condensed milk
  • 2 cups chopped white chocolate
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1 1/2 cups candy corn reserve some for topping
  • pinch sea salt

Equipment

  • Double boiler or microwave-safe bowl
  • Spatula
  • Parchment paper
  • Sharp knife or pizza cutter

Method
 

  1. Line an 8-inch square pan with parchment paper, leaving overhang on two sides for easy removal.
  2. Combine the sweetened condensed milk and chopped white chocolate in a heatproof bowl.
  3. Gently melt the mixture over a double boiler or in short bursts in the microwave, stirring often until smooth and glossy.
  4. Stir in the vanilla and orange extracts, mixing well until fragrant.
  5. Fold in most of the candy corn, saving a few for topping, until evenly distributed.
  6. Pour the mixture into the prepared pan and use a spatula to smooth the top evenly.
  7. Sprinkle the reserved candy corn over the surface and gently press them into the fudge.
  8. Let the fudge set at room temperature for at least 4 hours or until firm.
  9. Once firm, lift the fudge out of the pan using the parchment overhang and place on a cutting board.
  10. Cut into neat squares with a sharp knife or pizza cutter, revealing colorful layers inside.
  11. Serve immediately or store in an airtight container at room temperature for up to a week.

Notes

For a richer flavor, try adding a pinch of cinnamon or nutmeg. If the mixture seizes, stir in a teaspoon of vegetable oil to loosen it. For cleaner cuts, chill the fudge slightly before slicing.