Oh my goodness, does anyone else get that fuzzy, happy feeling when they think about candy corn? It’s like, instantly fall, right? And what’s better than that classic candy corn flavor wrapped up in a ridiculously creamy, melt-in-your-mouth fudge? I’ve got this candy corn fudge recipe that, I swear, is pure magic. It’s so simple, but it tastes EXACTLY like those little tri-colored candies, just way more decadent. Every year, around Halloween, my kitchen smells like pure happiness when I whip up a batch of this! It’s been a staple at our family get-togethers for ages, and it always disappears first. Get ready, because this easy fudge is about to become your new favorite fall tradition too!
Why You’ll Love This Candy Corn Fudge Recipe
- Super Easy to Make: Seriously, minimal fuss for maximum reward. It’s practically foolproof!
- Tastes Just Like Candy Corn: It captures that iconic sweet flavor perfectly, but in a creamy fudge form.
- Festive & Fun: Those classic candy corn colors look amazing, making it a huge hit for Halloween or any fall party.
- Crowd-Pleaser: Whether it’s for a school bake sale or a family gathering, this fudge disappears FAST!
Gather Your Ingredients for the Perfect Candy Corn Fudge
Alright, let’s get our goodies ready for this amazing candy corn fudge recipe! It’s pretty straightforward, but having everything measured out makes the process just so much smoother. You’ll need:
- 3 cups sugar: This is the base for our sweet, creamy fudge. Just regular granulated stuff works fine!
- 3/4 cup butter: I always go for unsalted butter. Make sure it’s softened a bit, but not melted, for the best texture.
- 1/2 cup evaporated milk: This is key for that super smooth, rich consistency. Don’t swap it for regular milk if you can help it!
- 1 package (about 7 ounces) marshmallow creme: This tub of fluffiness makes the fudge wonderfully soft and gooey.
- 1 teaspoon vanilla extract: For that classic warm flavor that just makes everything better.
- 1 cup white chocolate chips: These give us that lovely sweet, milky base that captures the white part of candy corn so well.
- 1 cup milk chocolate chips: For that classic chocolatey goodness, and they help with the layering effect!
- 1 cup candy corn: Of course, our star ingredient! You’ll want these for sprinkling between the layers and on top.
Step-by-Step Guide to Making Your Candy Corn Fudge
Alright, let’s get this party started and make some magical candy corn fudge recipe! It’s so much fun to watch this come together, and trust me, the results are totally worth it. Here’s how we do it:
Preparing Your Pan for the Candy Corn Fudge
First things first, grab your 8×8 inch baking pan. You’ll want to grease it really well. A little spray of cooking oil or even some softened butter works perfectly. This is super important so our delicious fudge doesn’t stick and we can get those lovely squares out easily!
Cooking the Fudge Base for Your Candy Corn Fudge
Now, into a medium saucepan go the sugar, butter, and that special evaporated milk. Pop it over medium heat. My grandma always said to stir constantly here – don’t let it sit! Bring it all to a nice, rolling boil. You want to let it boil, still stirring, for exactly 5 minutes. This is where the magic starts to happen and the fudge gets its lovely texture.
Adding Flavor and Texture to the Candy Corn Fudge
Once it’s hit that 5-minute boil mark, carefully take the saucepan off the heat. Now for the fun part! Stir in the marshmallow creme, that yummy vanilla extract, and the white chocolate chips. Keep stirring until everything is melted and super smooth. It’ll look glossy and amazing!
Incorporating the Milk Chocolate and Candy Corn
Next up, stir in those milk chocolate chips until they’re all melted and gorgeous. Now, pour about half of this rich, chocolatey fudge base into your prepared pan. Gently sprinkle half of your candy corn over the top. Then, pour the rest of the fudge right over that layer of candy corn. Finish it off by scattering the remaining candy corn all over the top. It looks SO pretty like this!
Chilling and Cutting Your Candy Corn Fudge
This is the hardest part – waiting! You need to pop your pan into the fridge for at least 2 hours, or until the fudge is nice and firm. Once it’s set, just cut it into adorable squares. You can head over to more fun Halloween treats while you wait for it to set up!
Tips for the Best Candy Corn Fudge
Okay, so you’ve got your ingredients ready and you’re about to dive into making this candy corn fudge recipe. Just a couple of little tips from my kitchen to yours can make all the difference between good fudge and ah-ma-zing fudge!
- Don’t Rush the Boil: That 5-minute rolling boil? It’s super important! It helps evaporate just enough moisture to get the right fudge consistency. Make sure you’re actually boiling for the full 5 minutes to get that perfect texture.
- Work Quickly After Heating: Once you take the fudge mixture off the heat, have your marshmallow creme and chocolate chips ready to go! Fudge starts to set pretty fast, so stirring in those next ingredients quickly helps keep it smooth and prevents it from getting too stiff.
- Chill it Right: Be patient with the chilling time! Letting it set for at least 2 hours ensures it’s firm enough to cut cleanly. If you try to cut it too soon, you’ll just end up with a melty mess, and while that’s tasty, it’s not quite the clean squares we’re going for!
Ingredient Notes and Substitutions for Candy Corn Fudge
So, about these ingredients for our amazing candy corn fudge recipe! Most of it is pretty standard pantry stuff, but there are a couple of things I always stick to, or at least strongly recommend if you can manage it.
The evaporated milk? Oh, it’s important! It’s not the same as condensed milk or regular milk. Evaporated milk has had water removed, which gives it a richer, creamier texture perfect for fudge. Using regular milk might make your fudge a bit too soft or even grainy. If you absolutely, positively can’t find it, you could try using sweetened condensed milk, but you might need to adjust the sugar a bit, and honestly, it won’t be quite the same.
As for substitutions for the chocolate chips, you can totally play around! If you’re not a huge fan of milk chocolate, dark chocolate chips would be yummy too, or even a mix. Just make sure you’re using real chocolate chips for the best melt and flavor, not candy melts, unless you’re aiming for a different texture.
Frequently Asked Questions About Candy Corn Fudge
Can I make this fudge without the candy corn?
Oh, absolutely! While the candy corn is what gives this treat its signature flavor and look, you can totally make a delicious two-toned chocolate fudge just by leaving it out. You’ll still get that lovely creamy texture from the white and milk chocolate layers. It’ll just be a classic chocolate fudge without that specific candy corn taste, which is still totally delicious!
How long does this candy corn fudge last?
This fudge is pretty great at keeping its yummy texture! When stored properly in an airtight container at room temperature, it usually stays delicious for a good 7 to 10 days. I usually keep mine on the counter, and it’s always gone way before then anyway!
Can I use different types of chocolate chips?
Yes, you can definitely mix and match! If you’re not a huge fan of milk chocolate, feel free to use dark chocolate chips or even semi-sweet chips instead for that layer. You could even do all white chocolate chips if you really want that super sweet, candy corn-like flavor. Just whatever chocolate chips you love, go for it!
My fudge seems a little grainy, what did I do wrong?
Oops! That can happen if the sugar crystals don’t dissolve completely. A couple of things could cause that. Make sure you’re stirring constantly when you heat the sugar, butter, and milk – that helps dissolve the sugar. Also, try not to over-boil it past the 5 minutes. Sometimes overcooking can mess with the texture. Don’t worry though, even a slightly grainy fudge is usually still pretty tasty!
Storing and Reheating Your Delicious Candy Corn Fudge
So, you’ve made this amazing candy corn fudge recipe and there are some delicious squares left over… lucky you! The best way to keep this gooey goodness fresh is to store it in an airtight container right on your kitchen counter. Seriously, no need to mess with the fridge! Fudge actually prefers room temperature. It’ll stay perfectly yummy like this for about a week, maybe even a bit longer if it lasts that long, which, let’s be real, is unlikely in my house!
Estimated Nutritional Information
Okay, so diving into the nitty-gritty of nutrition for this candy corn fudge recipe! Keep in mind these numbers are just an estimate, because, you know, homemade treats can totally vary depending on exactly how you make them and how big you cut your pieces. But a rough idea per serving (assuming 16 servings) is usually around 250-300 calories, with about 10-15g of fat, a few grams of protein, and a good chunk of carbs from all that sugary goodness. Enjoy it as a delicious treat!
Share Your Candy Corn Fudge Creations!
I just *love* hearing from you all! If you whip up this candy corn fudge recipe, please, please, *please* leave a comment below and tell me how it turned out. Did you love it? Did it bring back any fun memories? And if you snap some gorgeous photos, tag me on social media! Seriously, seeing your creations makes my day!
Candy Corn Fudge
Ingredients
Equipment
Method
- Grease an 8×8 inch baking pan.
- In a saucepan, combine sugar, butter, and evaporated milk. Bring to a rolling boil over medium heat, stirring constantly. Boil for 5 minutes.
- Remove from heat. Stir in marshmallow creme, vanilla extract, and white chocolate chips until smooth.
- Stir in milk chocolate chips until melted.
- Pour half of the fudge into the prepared pan. Sprinkle half of the candy corn over the fudge. Pour the remaining fudge over the candy corn. Sprinkle the remaining candy corn on top.
- Chill for at least 2 hours, or until firm. Cut into squares.