Easy Candy Corn Fudge
This candy corn fudge is a colorful and delicious treat! Perfect for parties this homemade fudge is super easy and always a hit!
It is Halloween season and that means candy corn! Whether you prefer eating it by the handful out of the bag, or creating fun recipes with it you’re bound to be excited when you see it in the stores! This fudge is a great way to enjoy the flavor of candy corn in a soft, creamy treat that is perfect for Halloween parties or sharing with fellow candy corn lovers!
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Why we love this recipe-
This easy fudge recipe is such a fun halloween treat that combines two flavors that everyone loves!
This white chocolate fudge is sweetened with honey so it tastes like candy corn as well as being colorful! While the layers make it look complicated it is an easy recipe to make and is perfect for anyone new to making fudge, or to let the kids help!
This sweet treat is always a hit with any candy corn fan, or anyone who loves fudge! Candy corn themed recipes are some of our favorite Halloween treats and this fudge is always at the top of the list!
FAQ & Tips-
Use Gel Food Coloring-
To get brightly colored fudge it is important to use gel food coloring. Gel is brighter and you don’t have to use as much as you do with liquid. This helps your fudge to be nicely colored without altering the taste. You’ll need yellow, and orange or yellow and red food color to create the orange fudge layer.
Use fresh white chocolate chips-
White chocolate chips melt better when they are fresh so it is important to make sure that you have a new unopened package to make this fudge.
Can I make this candy corn shaped?
I like to cut my fudge into squares for the sake of ease but if you want actual candy corn shaped fudge you can cut it differently. Skip topping the fudge with candy corn. When you go to cut the fudge you can cut it into slices and then into triangles to create the classic shape.
Can I make this in the microwave?
Yes! I like to use the stove top but you can use a microwave. Just place your ingredients in a microwave-safe bowl and microwave in 30 second increments stirring in between until the ingredients are all melted and smooth. You can also use a double boiler, but I find the easiest way is in a pan or the microwave.
Use clear vanilla extract –
You can use regular vanilla for this recipe like I did and it works well. However if you want your white fudge layer to be brighter you can use clear vanilla or skip it all together.
Here’s what you’ll need for easy candy corn fudge recipe
4 ½ Cups White Chocolate Chips – Divided into 3- 1 ½ cup portions
¾ Cup Heavy Cream – Divided into 3- ¼ cup portions
3 tsp Vanilla – Divided into 3- 1 tsp portions
3 Tbsp Real Honey – Divided into 3- 1 Tbsp portions
Yellow Gel Food Coloring
Orange Gel Food Coloring
24 Pieces of Candy Corn
Here’s how to make this fudge
Line a 9×5 loaf pan with aluminum foil leaving some hang over the edges, this makes it easier to remove the fudge when it is done. Butter foil or spray with cooking spray.
In a small or medium sauce pan over low to medium heat combine 1 ½ cups white chocolate chips. ¼ cup heavy cream, 1 teaspoon vanilla, and 1 tablespoon honey.
Stir frequently until everything is well incorporated and melted smooth.
Add in yellow food coloring a little at a time until desired color is reached (I used about 1/8 of a teaspoon) Stir until the color is consistent throughout the mixture.
Pour the yellow fudge mixture into your prepared pan, spread it evenly, and refrigerate for 30 minutes.
Repeat the same process again but for the second layer add orange food coloring. Pour the orange mixture over the refrigerated yellow first layer, spread it evenly across, and place back in the refrigerator for another 30 minutes.
Repeat the process again for the white layer. Spread the white mixture evenly across the refrigerated orange layer.
Place in the refrigerator for 15 minutes.
Remove from the refrigerator, and arrange candy corn in 6 rows of 4 across the top of the white layer. It will still be soft so you can gently press the candy corn into the fudge so that it stays in place. I like to leave about ½ an inch around the edge of the baking pan so that it can be trimmed off to create nice neat edges for the fudge. Arranging the candy corn like this allows for each square to have a piece on top of it. If you want to cut the fudge into smaller pieces you can arrange more candy corn across the top.
Place the pan back in the refrigerator and chill for at least 2 hours.
When you are ready to cut the fudge remove it from the refrigerator and allow it to sit at room temperature for about 15 minutes. Use foil handles to lift it from the pan. Place on a cutting board and unwrap the foil. Use a sharp knife to cut the fudge. To get clean cuts wipe the knife with a damp cloth or rinse it between cuts.
Cut into 24 squares and enjoy!
Store in an airtight container in the refrigerator.
Candy Corn Fudge
Ingredients
- 4 ½ Cups White Chocolate Chips – Divided into 3- 1 ½ cup portions
- ¾ Cup Heavy Cream – Divided into 3- ¼ cup portions
- 3 tsp Vanilla – Divided into 3- 1 tsp portions
- 3 Tbsp Real Honey – Divided into 3- 1 Tbsp portions
- Yellow Gel Food Coloring
- Orange Gel Food Coloring
- 24 Pieces of Candy Corn
Instructions
- Line a 9×5 loaf pan with aluminum foil leaving some hang over the edges, this makes it easier to remove the fudge when it is done. Butter foil or spray with cooking spray.
- In a small or medium sauce pan over low to medium heat combine 1 ½ cups white chocolate chips. ¼ cup heavy cream, 1 teaspoon vanilla, and 1 tablespoon honey.
- Stir frequently until everything is well incorporated and melted smooth.
- Add in yellow food coloring a little at a time until desired color is reached (I used about 1/8 of a teaspoon) Stir until the color is consistent throughout the mixture.
- Pour the yellow fudge mixture into your prepared pan, spread it evenly, and refrigerate for 30 minutes.
- Repeat the same process again but for the second layer add orange food coloring. Pour the orange mixture over the refrigerated yellow first layer, spread it evenly across, and place back in the refrigerator for another 30 minutes.
- Repeat the process again for the white layer. Spread the white mixture evenly across the refrigerated orange layer.
- Place in the refrigerator for 15 minutes.
- Remove from the refrigerator, and arrange candy corn in 6 rows of 4 across the top of the white layer. It will still be soft so you can gently press the candy corn into the fudge so that it stays in place. I like to leave about ½ an inch around the edge of the baking pan so that it can be trimmed off to create nice neat edges for the fudge. Arranging the candy corn like this allows for each square to have a piece on top of it. If you want to cut the fudge into smaller pieces you can arrange more candy corn across the top.
- Place the pan back in the refrigerator and chill for at least 2 hours.
- When you are ready to cut the fudge remove it from the refrigerator and allow it to sit at room temperature for about 15 minutes. Use foil handles to lift it from the pan. Place on a cutting board and unwrap the foil. Use a sharp knife to cut the fudge. To get clean cuts wipe the knife with a damp cloth or rinse it between cuts.
- Cut into 24 squares and enjoy!
- Store in an airtight container in the refrigerator.
