Easy Candy Corn Fudge

This fudge is sweet, creamy, and full of that classic candy corn color. Every bite melts in your mouth and tastes like a mix of vanilla and buttery goodness. I made it for a Halloween party once, and everyone thought it came from a candy shop.

I love how simple it is—no fancy steps or special tools. Just melt, stir, and pour. The bright orange, yellow, and white layers make it look festive without much effort.

If you want a fun, easy Halloween treat that looks amazing on the dessert table, this Candy Corn Fudge is it. Let’s make it together—it’s quick, colorful, and delicious.

Why You’ll Love This Recipe

• Super Simple: No candy thermometer or complicated techniques required—just stir and set.
• Festive and Fun: The candy corn pieces add pops of color and that classic Halloween sweetness.
• Quick to Make: Ready to refrigerate in under 15 minutes of active work.
• Make-Ahead Friendly: Prepare days before your party or gathering.
• Great for Gift Giving: Cut into squares, wrap in cellophane, and share the seasonal joy.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Chill Time: 2 hours
• Total Time: About 2 hours 15 minutes

Servings: This recipe makes about 36 pieces of fudge when cut into 1-inch squares. Perfect for parties, bake sales, or wrapping up as sweet Halloween gifts.

Difficulty: Easy enough for beginner candy makers and fun for experienced bakers looking for a quick seasonal treat.

Required Kitchen Tools

• Medium saucepan
• Wooden spoon or heat-resistant spatula
• 8×8-inch baking pan
• Parchment paper or aluminum foil
• Sharp knife for cutting

Ingredients for Easy Candy Corn Fudge

This festive fudge comes together with pantry staples and one special seasonal ingredient. Here’s what you’ll need to create this sweet Halloween treat:

• Marshmallow Creme (7 ounces): Provides the fluffy, creamy base that makes this fudge so smooth.
• White Chocolate Chips (2 cups): Melts into a sweet, vanilla-flavored foundation.
• Granulated Sugar (1 and 1/2 cups): Adds sweetness and helps create that classic fudge texture.
• Heavy Whipping Cream (2/3 cup): Makes the fudge rich and creamy.
• Kosher Salt (1/4 teaspoon): Balances the sweetness and enhances all the flavors.
• Unsalted Butter (2 tablespoons): Adds richness and helps prevent crystallization.
• Candy Corn (1 cup, divided): The star ingredient that gives this fudge its festive look and flavor.

Variations for Candy Corn Fudge

• Add Orange Zest: Mix in 1 teaspoon of fresh orange zest for a citrusy twist.
• Try Chocolate Swirls: Drizzle melted milk chocolate over the top before chilling.
• Use Different Candies: Swap candy corn for other Halloween candies like candy pumpkins or mini chocolate chips.
• Add Nuts: Fold in 1/2 cup of chopped pecans or walnuts for extra crunch.
• Make It Spooky: Press gummy worms or chocolate eyes into the top for a fun Halloween look.

How to Make Easy Candy Corn Fudge: Step-by-Step Instructions

1. Prepare Your Pan

Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving some overhang on the sides. This makes it easy to lift the fudge out later. Lightly grease the lining with butter or cooking spray.

2. Combine the Base Ingredients

In a medium saucepan, combine the sugar, heavy whipping cream, butter, and salt. Place over medium heat and stir constantly until the mixture comes to a full rolling boil.

3. Boil the Mixture

Once boiling, continue stirring and let it boil for exactly 4 minutes. This step helps the fudge set properly, so watch your timer carefully.

4. Add the White Chocolate

Remove the pan from heat. Immediately stir in the white chocolate chips until they melt completely and the mixture becomes smooth and glossy.

5. Mix in Marshmallow Creme

Add the marshmallow creme and stir vigorously until fully combined. The mixture should be thick, smooth, and creamy.

6. Fold in Candy Corn

Reserve about 1/4 cup of candy corn for topping. Gently fold the remaining candy corn into the fudge mixture, distributing the pieces evenly throughout.

7. Pour and Set

Pour the fudge mixture into your prepared pan. Use a spatula to spread it evenly into the corners. Quickly press the reserved candy corn pieces into the top for decoration.

8. Chill Until Firm

Refrigerate the fudge for at least 2 hours, or until completely set and firm to the touch.

9. Cut and Serve

Once set, lift the fudge out using the parchment paper overhang. Place on a cutting board and use a sharp knife to cut into 1-inch squares. Wipe the knife clean between cuts for neat edges.

Serving and Decoration

This colorful fudge looks beautiful on its own, but you can make it even more festive:

• On a Platter: Arrange squares on a Halloween-themed plate with orange and black decorations.
• In Gift Boxes: Layer pieces in small boxes with tissue paper for party favors.
• With Hot Cocoa: Serve alongside mugs of hot chocolate for a cozy fall dessert.
• Candy Board: Add to a dessert board with other Halloween treats like caramel apples and cookies.
• School Treats: Wrap individual pieces in clear cellophane tied with orange ribbon.

How to Store Candy Corn Fudge

• Room Temperature: Store in an airtight container for up to 1 week in a cool, dry place.
• Refrigerated: Keep in the fridge for up to 2 weeks. The fudge will be firmer when cold.
• Frozen: Wrap pieces individually in wax paper, place in a freezer bag, and freeze for up to 2 months. Thaw at room temperature before serving.

Tips and Tricks for Success

• Use a Candy Thermometer (Optional): While not required, if you have one, the mixture should reach 234°F during the boiling stage.
• Don’t Skip the Boiling Time: The full 4 minutes of boiling is important for proper texture. Set a timer.
• Work Quickly: Once you add the marshmallow creme, the fudge starts to set. Work fast when spreading and adding toppings.
• Prevent Sticking: Make sure to line your pan well and grease it lightly for easy removal.
• Room Temperature Ingredients: Take the butter out about 30 minutes before starting so it blends smoothly.
• Clean Cuts: For perfect squares, warm your knife under hot water, dry it, then cut. Repeat between cuts.
• Candy Corn Quality: Use fresh candy corn for the best flavor and texture.

Nutrition

Nutrient	Per Serving (1 piece)
Calories	135
Total Fat	5g
Saturated Fat	3g
Cholesterol	10mg
Sodium	25mg
Total Carbohydrates	22g
Dietary Fiber	0g
Sugars	20g
Protein	1g

Note: Nutritional values are approximate and based on 36 servings.

Candy Corn Fudge FAQs

Can I make this fudge without candy corn? Yes, you can skip the candy corn and make plain white chocolate fudge, or substitute with other small candies like M&Ms or chocolate chips.

Why is my fudge too soft? Make sure you boiled the mixture for the full 4 minutes. If it’s still soft after chilling for 2 hours, return it to the fridge for another hour.

Can I use milk chocolate instead of white chocolate? Absolutely. Milk or dark chocolate chips work well, though the color will be different.

How do I prevent the fudge from being grainy? Stir constantly while boiling and make sure the sugar dissolves completely. Don’t overcook, as this can cause crystallization.

Can I double this recipe? Yes, use a 9×13-inch pan and follow the same instructions. You may need to add 1-2 minutes to the boiling time.

Conclusion

This Easy Candy Corn Fudge brings together the sweet nostalgia of Halloween candy with the rich, creamy texture of homemade fudge. Whether you’re preparing treats for a Halloween party, looking for a fun kitchen project with kids, or simply craving something festive and sweet, this recipe delivers every time. The best part is how simple it is—no complicated candy-making skills required. Just a few minutes of stirring, a little patience while it chills, and you’ll have a batch of colorful, delicious fudge that captures the magic of fall in every bite.