Creamy Candy Corn Fudge Recipe Easy Homemade White Chocolate Layers
A quick and easy holiday treat featuring creamy candy corn fudge layered with luscious white chocolate, perfect for festive gatherings and nostalgic indulgence.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 25 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (340g) candy corn
- 2 cups (340g) white chocolate chips, divided
- 1 (14 oz) can (396g) sweetened condensed milk
- 4 tablespoons (56g) unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang to lift the fudge out easily. Set aside.
- In a microwave-safe bowl, combine candy corn and 2 tablespoons of unsalted butter. Microwave on medium power for 30 seconds, stir, then repeat in 15-second bursts until smooth and melted (about 1.5 to 2 minutes total). Stir well to prevent burning.
- Stir in the entire can of sweetened condensed milk and 1 teaspoon vanilla extract into the melted candy corn mixture until fully combined and glossy.
- Transfer half of the candy corn fudge mixture into the prepared pan, spreading evenly with a spatula. Smooth the surface gently but avoid overworking it.
- In a clean bowl, melt 1 cup (170g) of white chocolate chips with the remaining 2 tablespoons of butter in the microwave, stirring every 20 seconds until fully melted and smooth.
- Pour the melted white chocolate over the candy corn fudge layer. Use the spatula to spread evenly, creating a distinct white layer.
- Pour the rest of the candy corn fudge mixture over the white chocolate layer, smoothing the surface to finish.
- Refrigerate the fudge for at least 3 hours, preferably overnight, until firm enough to cut.
- Use a sharp knife warmed under hot water (then dried) for clean edges. Cut into small squares and serve at room temperature for the creamiest texture.
Notes
Melt candy corn and white chocolate slowly to avoid graininess. Use room temperature butter and sweetened condensed milk for better texture. Chill fudge at least 3 hours or overnight for best results. Warm knife under hot water before slicing for clean edges. Store fudge refrigerated in an airtight container for up to 2 weeks. For faster setting, chill in freezer for 1 hour but avoid overfreezing to maintain creamy texture.
Nutrition
- Serving Size: 1 square (1 oz / 28g
- Calories: 150
- Sugar: 20
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 21
- Protein: 1
Keywords: candy corn fudge, white chocolate fudge, holiday fudge, easy fudge recipe, Halloween dessert, creamy fudge, homemade fudge