This Halloween Candy Corn Fudge blends the sweet, creamy texture of traditional fudge with the colorful, nostalgic charm of candy corn. It’s the perfect bite-sized treat for Halloween gatherings and an easy recipe that kids can help make.
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Ingredients
Gather the following ingredients to make this Halloween candy corn fudge recipe:
- Bittersweet or semi-sweet chocolate chips
- White chocolate chips
- Sweetened condensed milk: this recipe uses two 14-ounce cans
- Butter: use the butter to grease parchment paper for easier removal
- Candy Corn: most often found in your grocer's candy aisle
- Orange food coloring: use gel or powdered food coloring to dye the white chocolate layer orange (optional)
See recipe card for quantities.
Instructions
Prepare pan
This candy corn fudge is nice and sticky, so be sure to follow the steps below to prevent it from sticking to your pan:
- Use a 8" x 8" square pan.
- Make two strips of 8" x 14" parchment paper.
- Place one sheet of parchment over the pan and press it into the bottom and sides, creasing the paper where the edges of the pan meet.
- Lay the second sheet of parchment crossed over the first sheet and extending up the sides of the pan.
- Make sure parchment paper hangs over sides of the pan. These will act as handles to lift out the fudge.
- Generously brush melted butter all over the parchment paper. Set pan aside.
Candy Corn Fudge Instructions
1 - Place bittersweet chocolate chips and one can of sweetened condensed milk in a saucepan. Heat over low heat, stirring constantly, until chocolate chips are melted.
2 - Remove pan from heat and stir in 1 cup candy corn pieces.
3 - Pour into prepared pan and smooth top with an offset spatula. Place pan in refrigerator for one hour or until set.
4 - Place white chocolate chips, one can of sweetened condensed milk and one drop of orange food coloring (optional) in a saucepan. Heat over low heat, stirring constantly until chips are melted. Add more drops of orange food coloring if a darker color is desired.
5 - Pour over top of dark chocolate layer in pan. Smooth top with an offset spatula. Sprinkle candy corn pieces over fudge. Refrigerate for one hour or until set.
6 - Remove fudge from refrigerator. Carefully lift out of pan by pulling upward on the parchment paper. Place fudge on a cutting board, discard the parchment, and cut into pieces of your desired size.
Equipment
You need the following equipment make the Halloween Candy Corn Fudge recipe:
- 8" square cake pan (at least 2" depth)
- Parchment paper
- Heavy-bottomed saucepan
- Heat-resistant spatula
- Off-set metal spatula
- Measuring Cup
Storage
Place the candy corn fudge in an airtight container and store in refrigerator for up to two weeks. Alternatively, wrap well and freeze for up to two months. To serve, remove fudge from the freezer and defrost in refrigerator for about an hour.
Top Tip
You might be tempted to turn up the heat when melting chocolate chips, but resist the urge—they can easily burn. Keep heat on low, stirring slowly and constantly to prevent the chips from burning.
FAQ
What is the best way to cut this fudge?
More homemade Halloween treats
Looking for other recipes for your Halloween dessert table? Try these:
I hope you enjoy this Halloween candy corn fudge as much as my friends and family do!
📋 Recipe
Halloween Candy Corn Fudge
Equipment
- 1 8" square cake pan (at least 2" depth)
- 1 Parchment paper
- 1 Heavy-bottomed saucepan
- 1 Heat-Resistant Spatula
- 1 Offset metal spatula
- Measuring Cups
Ingredients
- 2 Cups Chocolate chips bittersweet or semisweet
- 2 14 oz Sweetened condensed milk cans
- 2 Cups White chocolate chips
- 1 drop Orange food coloring (add more for a deeper orange)
- 2 Cups Candy corn
Instructions
Prepare pan
- Make two pieces of parchment paper that are 8" x 14".
- Place one sheet of parchment over the pan and press it into the bottom and sides, creasing the paper where the edges of the pan meet.
- Lay the second sheet of parchment crossed over the first sheet and extending up the sides of the pan.
- Make sure the parchment hangs over two opposite sides of the pan. These will act as handles to lift out the fudge.
- Generously smear butter all over the parchment paper. Set pan aside.
Chocolate fudge layer
- Place bittersweet chocolate chips and one can of sweetened condensed milk in a saucepan. Heat over low heat, stirring constantly, until chocolate chips are melted.
- Remove pan from heat and stir in 1 cup candy corn pieces.
- Pour into prepared pan and smooth top with an offset spatula.
- Place pan in refrigerator for one hour or until set.
Orange fudge layer
- Place white chocolate chips, one can of sweetened condensed milk and one drop of orange food coloring (optional) in a saucepan. Heat over low heat, stirring constantly until chips are melted. Add more drops of orange food coloring if a darker color is desired.
- Pour over top of dark chocolate layer in pan. Smooth top with an offset spatula. Sprinkle candy corn pieces over fudge.
- Refrigerate for one hour or until set.
Unmold fudge
- Remove fudge from refrigerator and carefully lift it out of the pan by pulling upward on the parchment paper. Place fudge on a cutting board, discard the parchment, and cut into pieces of your desired size.
Claudia says
I love the classic, rich flavor of this fudge with the candy corn on top. I actually love candy corn so much, so I chopped some up and mixed the pieces directly into the fudge, as well.
Terri Beavers says
What a delightful treat for Halloween! I love how easy this Candy Corn Fudge recipe is, it's perfect for getting the kids involved in the kitchen while creating something sweet and festive!