Easy Candy Corn Fudge Recipe

What way to better get into the fall spirit than by enjoying some good, old-fashioned candy corn? This fantastic treat is tasty and festive, and the colors make any dessert spread pop. But, if you're looking to up your candy corn game, then let us introduce you to this candy corn fudge recipe. Like actual candy corn, it's totally sweet, but the white chocolate adds such a decadent touch. If you have a sweet tooth, then you're sure to love it. We're pretty obsessed with this recipe, and we're certain it would be a great way to wow your guests at a fall fest or Halloween party.

Recipe developer Catherine Brookes of Blue Sky Eating is the brains behind this delicious recipe, and we're telling you — it's a must-try! "White chocolate fudge is a wonderfully indulgent sweet treat, and adding these fun colors is perfect for Halloween," Brookes raves. "This is something great to make with kids!" If this sounds like the ultimate kind of fall treat to you, keep reading to find out how to prepare it in your own kitchen.

Gather the ingredients for candy corn fudge

If you've never made homemade fudge before, don't fret! This yummy dessert is so easy to whip up, and it's super affordable. 

Luckily, the recipe only requires three ingredients, and your trip to the grocery store should be a total breeze. You could even order everything through a delivery service if you don't want to leave the house.

Whatever you decide to do, you will need about 21 ounces of white chocolate chips. This goes by our motto, the more chocolate, the better! Next, be sure to add condensed milk to your shopping list. To complete your simple trip, grab some yellow and orange food coloring. And that's it!

Grease the loaf pan, and melt the chocolate

Now that you have all of your ingredients lined up and ready to go, it's time to get started. First, grab a 7x4-inch pan. Then, be sure to grease it so that the chocolate doesn't stick. "I generally use butter, as it sticks the paper to the pan best," Brookes shares.

Next, grab a microwave-safe bowl, and add in the white chocolate chips. Stick the bowl in the microwave in 30-second intervals, checking to see if the chocolate has melted. Be sure to stir the chocolate in between to check for extra chunks. Continue cooking until it's nice and smooth.

Heat the milk, combine with the white chocolate, and divide into three bowls

Now, take out another microwave-safe bowl, and add in your condensed milk. Heat the milk only until it's warm to the touch. (Be sure that you don't overheat it so it's boiling.) Then, pour the condensed milk into the same bowl with the melted white chocolate, and stir the two together. The mixture should become quite thick, which is good, because it means that you're moving in the right direction.

Now, grab three smaller bowls, and divide the mixture. Add a few drops of yellow coloring to the first bowl, and then mix it well to combine. Then, add a few drops of orange food coloring to the second bowl, and mix. The third bowl will remain as-is.

Layer the fudge

Now, it's time to layer things up. Start by spreading the orange layer at the bottom of the loaf pan. Then, freeze it for 10 minutes. Next, add the yellow layer on top, and freeze for another 10 minutes. Finally, add the plain white chocolate layer. "The chocolate/condensed milk mixture becomes thicker the longer it sits at room temp," Brookes shares. "Don't worry if it has become very thick and dough-like by the time you get to adding the final layer. This won't affect the final results, and you can use your hands to place it into the tin and smooth it down to make sure it's spread in a nice flat, even layer."

Freeze the candy corn fudge for another 10 minutes. Then, transfer the loaf pan to the fridge, and let it chill for at least two hours.

Slice your candy corn fudge, and serve

Once the fudge has chilled, slice it lengthwise into four strips. Then, cut mini triangle shapes by making diagonal cuts along each strip, so the fudge truly resembles candy corn. Don't forget to place this sweet treat on a fun platter to give it the presentation it deserves!

This festive fudge is great on its own, but there are also plenty of things you can pair it with. "Perhaps with a cozy hot chocolate or coffee, or some sparkling wine/champagne if you're feeling fancy," Brookes suggests. We don't think you will have a lot left over, but if you do, no worries. "Store [the fudge] at room temp once [it's] sliced up. In an airtight container, it should keep for one week to 10 days," Brookes shares.

Easy Candy Corn Fudge Recipe
5 from 43 ratings
If you're looking to up your candy corn game, let us introduce you to this candy corn fudge recipe. It's sweet and oh-so decadent.
Prep Time
Cook Time
candy corn fudge on counter
Total time: 18 minutes
  • 21.1 ounces white chocolate chips
  • 17.6 ounces condensed milk
  • 3 to 4 drops yellow food coloring
  • 3 to 4 drops orange food coloring
  1. Grease and line a 7x4-inch loaf pan.
  2. Add the chocolate chips to a large microwave-safe bowl, and heat in 30-second bursts until melted.
  3. In a separate bowl, heat the condensed milk in the microwave until warm to the touch (not boiling).
  4. Pour the condensed milk into the bowl with the melted white chocolate, and stir together. The mixture will become quite thick.
  5. Divide the mixture equally between 3 smaller bowls.
  6. Add a few drops of yellow food coloring to one bowl, and mix.
  7. Add a few drops of orange to another bowl, and mix.
  8. Spread the orange mixture out in the bottom of the loaf pan. Then, freeze for 10 minutes.
  9. Add the yellow layer on top. Then, freeze for another 10 minutes.
  10. Spread over the white layer, and freeze for a final 10 minutes.
  11. Transfer the loaf pan to the fridge, and let it chill for at least 2 hours.
  12. Slice the fudge lengthways into 4 strips, then cut mini triangle shapes by making diagonal cuts along each strip.
Calories per Serving 302
Total Fat 14.7 g
Saturated Fat 9.0 g
Trans Fat 0.0 g
Cholesterol 18.5 mg
Total Carbohydrates 39.1 g
Dietary Fiber 0.1 g
Total Sugars 39.0 g
Sodium 73.3 mg
Protein 4.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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