Easy 3-Ingredient Candy Corn Fudge: Best Homemade Fall Treat
This easy 3-ingredient candy corn fudge is a nostalgic fall treat that comes together in about 10 minutes of active time. Creamy white chocolate fudge studded with candy corn, perfect for Halloween parties and Thanksgiving dessert tables.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 2 hours 12 minutes (includes 2 hours refrigeration)
- Yield: 36 pieces (1-inch squares) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 cups white chocolate chips (recommended: Ghirardelli or Guittard)
- 1 can (14 ounces) sweetened condensed milk (not evaporated milk; recommended: Eagle Brand or Borden)
- 1 ½ cups candy corn (recommended: Bracha’s for softer texture)
Instructions
- Line an 8×8-inch baking pan with parchment paper, letting the edges hang over two opposite sides. Lightly spray with non-stick spray if desired.
- Combine the white chocolate chips and sweetened condensed milk in a large microwave-safe bowl. Do not add the candy corn yet.
- Microwave in 30-second intervals on 50% power, stirring thoroughly after each interval. The mixture will look separated and grainy at first but should become smooth and glossy after about 2 minutes (4 intervals). If lumps remain, microwave for one more 15-second burst.
- Let the mixture cool for about 3 minutes. It should be warm but not hot (temperature of a comfortable bath).
- Fold in 1 cup of the candy corn, reserving the remaining ½ cup for the top. Stir gently until evenly distributed.
- Pour the fudge mixture into the prepared pan and spread evenly with a rubber spatula. Tap the pan gently on the counter to release air bubbles.
- Sprinkle the remaining ½ cup of candy corn on top and press them in gently with your fingers or the back of a spoon.
- Refrigerate for at least 2 hours, or until firm (overnight is best for cleanest slices). The fudge should feel solid to the touch and pull away from the edges slightly.
- Lift the fudge out using the parchment handles, place on a cutting board, and cut into 1-inch squares with a sharp knife. Wipe the knife clean between cuts for neat edges.
Notes
Use fresh candy corn for best texture. Let ingredients come to room temperature before starting. Do not overmix candy corn to prevent melting. For dairy-free version, use dairy-free white chocolate chips and coconut sweetened condensed milk. Fudge can be stored in an airtight container in the refrigerator for up to 2 weeks or frozen for up to 3 months.
Nutrition
- Serving Size: 1 piece (1-inch squa
- Calories: 145
- Sugar: 19
- Sodium: 30
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 21
- Protein: 2
Keywords: candy corn fudge, 3-ingredient fudge, easy fudge recipe, fall dessert, Halloween treat, white chocolate fudge, no-bake dessert