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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 25
Calories 168kcal
Author Trish - Mom On Timeout


  • 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


  • 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!


Calories: 168kcal | Carbohydrates: 33g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 36mg | Potassium: 62mg | Fiber: 1g | Sugar: 29g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg