Get ready to make the most iconic treat of the season! This Candy Corn Fudge Recipe is a surprisingly simple, no-bake dessert that captures the festive spirit of Halloween in every bite. With its classic tri-color layers and incredibly creamy texture, this fudge is a guaranteed showstopper for parties, gatherings, or just a sweet autumn indulgence. We’ve crafted this recipe to be completely foolproof, ensuring you get perfect, distinct layers every single time.
Forget complicated candy-making. This recipe uses simple, accessible ingredients to create a rich, white chocolate fudge that’s both delicious and visually stunning. Let’s dive in and make a treat that will have everyone reaching for another piece.
Why You’ll Love This Candy Corn Fudge Recipe
This isn’t just another fudge recipe; it’s a festive activity and a delicious dessert all in one. Here’s why you’ll find yourself making it year after year:
- Perfectly Festive: The iconic yellow, orange, and white layers look just like a giant piece of candy corn, making it the ultimate Halloween treat.
- Incredibly Easy: With no candy thermometer and no complicated steps, this is a recipe that even beginner cooks can master with confidence.
- No-Bake & Quick: The fudge base comes together in minutes on the stovetop. The hardest part is waiting for it to chill!
- Creamy & Delicious: Made with quality white chocolate and marshmallow creme, the texture is unbelievably smooth and decadent.
The Key Ingredients for Perfect Layered Fudge
The magic of this Candy Corn Fudge Recipe lies in its simplicity. Here are the key players that create that signature creamy texture and sweet flavor:
- White Chocolate Chips: This is the foundation of our fudge. Use a good quality brand for the best melting and the smoothest, creamiest result.
- Sweetened Condensed Milk: This ingredient provides sweetness and the perfect fudgy structure. Do not substitute with evaporated milk!
- Marshmallow Creme (Fluff): The secret to an ultra-creamy, soft fudge that never gets grainy.
- Butter: Adds richness and helps create a smooth consistency.
- Vanilla Extract: A splash of pure vanilla enhances the sweet, candy-like flavor.
- Gel Food Coloring: Gel coloring is essential for achieving vibrant orange and yellow layers without adding extra liquid, which can ruin the fudge’s texture.
Step-by-Step Instructions: How to Make Candy Corn Fudge
Follow these simple steps to create your own stunning layered fudge. The key is to have your bowls and food coloring ready to go, as you’ll need to work quickly once the fudge base is melted.
- Prepare the Pan: Line an 8×8 inch square baking pan with parchment paper, leaving some overhang on the sides to act as “handles.” This will make it easy to lift the fudge out later. Lightly grease the parchment paper.
- Melt the Fudge Base: In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, marshmallow creme, and butter. Melt over low-medium heat, stirring constantly until the mixture is completely smooth. Remove from the heat and stir in the vanilla extract.
- Divide and Color: Immediately pour the fudge mixture evenly into three separate heat-proof bowls. Work quickly! Add the yellow gel food coloring to one bowl and the orange to another, leaving the third bowl white. Stir each bowl until the color is uniform.
- Create the Layers: Pour the yellow fudge mixture into the prepared pan and spread it into an even layer. Gently pour the orange fudge on top and spread carefully. Finally, add the white fudge on top and spread to the edges.
- Chill Until Firm: Transfer the pan to the refrigerator and chill for at least 4 hours, or until the fudge is completely firm. For best results, let it set overnight.
- Cut and Serve: Once firm, use the parchment paper handles to lift the fudge out of the pan. Place it on a cutting board and use a large, sharp knife to cut it into small squares. Serve and enjoy!
Pro Tips for the Best Candy Corn Fudge
Want to ensure your Candy Corn Fudge Recipe turns out perfectly every time? These seasoned tips will help you master the technique.
- Work Quickly: The fudge will start to set as it cools, so dividing, coloring, and layering it quickly is the key to getting smooth, distinct layers. Have your bowls and coloring ready before you even start melting the base.
- For Clean Cuts: Run a sharp knife under hot water and wipe it dry between each cut. This will give you beautiful, clean-edged squares.
- Don’t Overheat the Chocolate: Melting the base on low and slow heat is crucial. Overheating can cause the white chocolate to seize or the fudge to become oily.
- Use Gel Food Coloring: Liquid food coloring adds too much moisture and can prevent the fudge from setting properly. Gel coloring provides intense color with just a tiny amount. Looking for a different sweet treat? You might enjoy this old-fashioned orange candy recipe.
Fun Variations to Try
While the classic look is fantastic, you can easily customize this fudge. For a fun twist on a classic, consider our pumpkin spice cheesecake doughnuts.
- Add a Salty Kick: Add a pinch of sea salt to the melted fudge base to balance the sweetness.
- Different Extracts: Try swapping the vanilla for almond or even cake batter extract for a different flavor profile.
- Fudge Swirl: Instead of layering, drop spoonfuls of the different colors into the pan and use a knife to gently swirl them together for a marbled effect. For other fall flavors, try this delicious slow cooker apple butter recipe.
Storing Your Homemade Fudge
Proper storage will keep your fudge fresh and delicious. Store the fudge in an airtight container at room temperature for up to one week. If your home is particularly warm, you can store it in the refrigerator, but let it sit at room temperature for about 15 minutes before serving for the best texture. You can also freeze the fudge for up to 3 months.
Frequently Asked Questions
Marshmallow fluff (or creme) is highly recommended as it’s the key to the ultra-creamy, soft, and foolproof texture of this specific recipe. Substituting it may result in a firmer, more traditional fudge that is more prone to graininess.
It needs to be refrigerated for at least 4 hours to set firmly. Once set, you can store it in an airtight container at room temperature for up to a week. If your house is warm, keeping it in the fridge is best.
The key to neat layers is working quickly. Have three separate bowls ready before you melt the fudge base. Once melted, divide and color it immediately. Spread each layer gently and evenly on top of the previous one before it has a chance to fully set.
For the best results, use a good quality white chocolate chip brand like Ghirardelli or Baker’s. Higher quality chips contain more cocoa butter, which helps them melt smoother and create a creamier final product.
Fudge can become grainy if the sugar crystallizes. This recipe prevents that by using marshmallow creme and sweetened condensed milk. Another cause can be overheating the chocolate. Always melt the ingredients over low, steady heat while stirring constantly.
More Delicious Dessert Recipes
If you loved making this easy fudge, you might also want to try our classic New York Cheesecake recipe or this simple and comforting old-fashioned apple crisp. Both are perfect for satisfying any sweet tooth!
Share Your Creation!
We hope you loved this easy Candy Corn Fudge Recipe! It’s the perfect treat to share with family and friends this fall. If you make it, we’d love to see it! Leave a comment below or share a photo of your creation on Pinterest.
Candy Corn Fudge Recipe
Candy Corn Fudge Recipe (The Easiest Halloween Treat!)
Ingredients
Equipment
Instructions
- Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides to act as 'handles'. Lightly grease the parchment paper.
- In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, marshmallow creme, and butter. Melt over low-medium heat, stirring constantly until the mixture is completely smooth.
- Remove from the heat and stir in the vanilla extract.
- Working quickly, pour the fudge mixture evenly into three separate heat-proof bowls. Add yellow gel food coloring to one bowl and orange to another, leaving the third bowl white. Stir each bowl until the color is uniform.
- Pour the yellow fudge mixture into the prepared pan and spread it into an even layer. Gently pour the orange fudge on top and spread carefully. Finally, add the white fudge on top and spread to the edges.
- Transfer the pan to the refrigerator and chill for at least 4 hours, or until the fudge is completely firm. For best results, let it set overnight.
- Once firm, use the parchment paper handles to lift the fudge out of the pan. Place it on a cutting board and use a large, sharp knife to cut it into small squares. Serve and enjoy!
Notes
For super clean cuts, run your knife under hot water and wipe it dry between slices.
Store in an airtight container at room temperature for up to one week.
