Creamy Candy Corn Fudge Recipe 3-Layer No-Fail Easy Treat
A smooth, creamy, and colorful three-layer candy corn fudge that’s quick to make and perfect for fall and Halloween celebrations. This no-fail recipe delivers silky texture and nostalgic flavors with simple pantry ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 24 pieces 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 cups candy corn, divided
- 3 cups white chocolate chips (about 510 g)
- 1 (14 oz) can sweetened condensed milk (about 396 g)
- 4 tablespoons unsalted butter, softened (about 57 g)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: yellow and orange gel food coloring
- Optional: chopped nuts or sprinkles for decoration
Instructions
- Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy fudge removal. Set aside.
- In a double boiler or heatproof bowl over simmering water, combine 1 cup white chocolate chips, 1 cup candy corn, 1 tablespoon unsalted butter, and 1/3 cup sweetened condensed milk. Stir gently until fully melted and smooth, about 5 minutes. Remove from heat and stir in 1/3 teaspoon vanilla extract and a pinch of salt. Add a few drops of yellow food coloring if desired.
- Pour this mixture evenly into the prepared pan and spread with a spatula. Refrigerate for 15 minutes until firm but not hard.
- Repeat the melting process with the next 1 cup white chocolate chips, 1 cup candy corn, 1 tablespoon butter, and 1/3 cup sweetened condensed milk. Stir in vanilla and salt. Add orange food coloring if desired. Pour gently over the chilled first layer and smooth out carefully.
- Refrigerate again for about 15 minutes to set the second layer.
- Melt the remaining 1 cup white chocolate chips, 1 cup candy corn, 2 tablespoons butter, and 1/3 cup sweetened condensed milk. Stir in vanilla and salt. No coloring needed for this creamy white final layer.
- Pour the mixture over the set second layer and smooth with a spatula. Optionally, sprinkle chopped nuts or festive sprinkles on top before chilling.
- Refrigerate the fudge for at least 2 hours or until completely set.
- Use the parchment paper overhang to lift the fudge out of the pan. Cut into small squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Notes
Use a double boiler or heatproof bowl over simmering water to melt chocolate gently and prevent scorching. Stir gently to keep texture silky. Let each layer chill until firm before adding the next to keep layers distinct. Use a sharp knife warmed in hot water and wiped dry between cuts for clean edges. Store fudge in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
Nutrition
- Serving Size: 1 small square (1/24
- Calories: 160
- Sugar: 19
- Sodium: 30
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 20
- Protein: 1.5
Keywords: candy corn fudge, creamy fudge, 3-layer fudge, Halloween dessert, fall treat, easy fudge recipe, no-fail fudge