Name: Candy Corn Fudge Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 140 min
Ingredients: 7 oz jar marshmallow creme; 1 1/2 cups sugar; 2/3 cup evaporated milk; 2 tbsp unsalted butter; 1 1/2 cups Brach's candy corn (or 12 oz, plus some for topping); 1 cup semisweet chocolate chips

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This Candy Corn Fudge recipe is the perfect treat all season long! Rich chocolate fudge studded with sweet candy corns – so delicious!

Fudge is one of those quintessential candies that I associate with the holidays. Granted, it’s more commonly eaten during Thanksgiving and Christmas but heck – why not Halloween? I haven’t ever had fudge that I didn’t love but there is something special about Candy Corn Fudge. This fudge recipe is incredible rich and the candy corns add an interesting texture and flavor to the fudge.

Candy corn is actually made with honey so it imparts a flavor not typically associated with classic fudge into this delicious treat. And, of course, how can anyone resist the classic, bright colors of candy corn? The boys absolutely love this fudge and it’s not too hard to figure out why 🙂

I love that this recipe incorporates two of my favorite holiday candies into one fabulous fudge!

To make the fudge even prettier, I placed candy corn in rows so that each piece would have a candy corn. I think it really makes them look special!

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Candy Corn Fudge Recipe

This Candy Corn Fudge recipe is the perfect treat all season long! Rich chocolate fudge studded with sweet candy corns – so delicious!

Course Dessert

Cuisine American

Keyword candy corn fudge

Prep Time 10 minutes

Cook Time 10 minutes

Let Cool 2 hours

Total Time 2 hours 20 minutes

Servings

Calories 168kcal

Author Trish - Mom On Timeout

Ingredients

7 oz jar marshmallow creme
1 1/2 cups sugar
2/3 cup evaporated milk
2 tbsp unsalted butter
1 1/2 cups Brach's candy corn or 12 oz, plus some for topping
1 cup semisweet chocolate chips

Instructions

Line an 8 in square pan with foil and butter foil. You need to do this first because the fudge requires your constant attention and there isn't time to do this step later.
Combine marshmallow creme, evaporated milk, butter, and sugar in a large, heavy pan.
Bring to a boil over medium-high heat stirring constantly.
Continue cooking until mixture reaches 235 degrees on a candy thermometer. This should take around 10-15 minutes. It's important that you stir constantly so that it doesn't burn. You will see the color turn caramel and then you'll know you're getting close.
Remove the mixture from heat and stir in the chocolate and candy corn. I added the chocolate first and stirred a few times before adding the candy corn so that the candy corn wouldn't melt. You don't want to wait too long though or it will be hard to stir in.
Transfer to the foil-lined pan and smooth the top. This is when I added the candy corn. I tried to space it about where I would cut the pieces so that each piece of fudge would have a candy corn on it.
Chill until set - at least two hours, or overnight.
Take it out of the pan, remove the foil (it should peel right off), and cut into squares. Enjoy!