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!