Candy Corn Fudge (Print version)
Creamy no-bake candy corn fudge with white chocolate layers in classic yellow, orange, and white. A festive Halloween treat that slices cleanly.
# Ingredients:
For the fudge base
01 -
3 cups (525 g) white chocolate chips
02 -
1 can (14 oz / 397 g) sweetened condensed milk
03 -
2 tablespoons unsalted butter
For layering and topping
04 -
Orange gel food coloring
05 -
Yellow gel food coloring
06 -
Candy corn, for topping (optional)
# Instructions:
01 -
Fit an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy lifting.
02 -
Combine white chocolate chips, sweetened condensed milk, and butter in a large microwave-safe bowl. Heat on HIGH in 30-second intervals, stirring well after each, until completely smooth and glossy.
03 -
Split the melted mixture evenly among three bowls. Stir yellow gel coloring into one bowl and orange gel coloring into another, leaving the third bowl plain white.
04 -
Pour the yellow mixture into the prepared pan and spread into an even layer with an offset spatula. Refrigerate for 10 to 15 minutes until the surface feels firm.
05 -
Pour the orange mixture over the chilled yellow layer and spread gently. Chill again for 10 to 15 minutes. Repeat with the white mixture, then chill the entire pan for at least 2 hours until fully set.
06 -
Lift the fudge from the pan using the parchment overhang. Cut into squares with a sharp knife, wiping the blade between cuts. Press a candy corn onto each piece if desired.
# Good to know:
01 -
For neatest slices, run your knife under hot water and dry it before each cut.
02 -
Store in an airtight container with parchment between layers to prevent sticking.