Candy Corn Fudge

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 05/28/21
Candy corn fudge

​The Spruce Eats / Julia Hartbeck
Prep: 30 mins
Cook: 2 mins
Total: 32 mins
Servings: 16 servings
Yield: 16 bars
Nutrition Facts (per serving)
294 Calories
12g Fat
48g Carbs
2g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 294
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 25%
Cholesterol 4mg 1%
Sodium 73mg 3%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 9%
Total Sugars 41g
Protein 2g
Vitamin C 60mg 298%
Calcium 79mg 6%
Iron 0mg 2%
Potassium 277mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This vanilla-flavored fudge mimics the fall colors of candy corn and makes for a great Halloween party treat. It's easy to assemble but does require several chilling periods, so be sure to give yourself plenty of time to make this recipe.

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Ingredients

  • Cooking spray

  • 2 cups white chocolate chips, divided

  • 16 ounces vanilla frosting, divided

  • 4 drops yellow food coloring, or more as needed

  • 4 drops orange food coloring, or more as needed

  • 16 pieces candy corn

Steps to Make It

  1. Gather the ingredients.

    Candy corn fudge ingredients
    ​The Spruce Eats / Julia Hartbeck

  2. Prepare an 8 x 8-inch pan by lining it with aluminum foil and spraying the foil with cooking spray.

    Prepare pan
    ​The Spruce Eats / Julia Hartbeck 

  3. Place 4 ounces (about 2/3 cup) of white chocolate chips in a large microwave-safe bowl. Microwave until melted, about 1 1/2 minutes, stirring halfway through the cooking time.

    Place white chocolate chips into bowl
    ​The Spruce Eats / Julia Hartbeck

  4. Stir until the chocolate is a smooth paste. Once the chocolate is smooth, add approximately 1/3 of the frosting and the yellow food coloring. Stir to combine and adjust the coloring amount until you get a yellow you're happy with.

    Mix
    ​The Spruce Eats / Julia Hartbeck

  5. Pour the yellow fudge into the prepared pan and refrigerate until mostly set, about 30 minutes. The fudge does not have to be rock-hard but should be set enough so that it doesn’t move when the pan is tilted.

    Pour fudge into pan
    ​The Spruce Eats / Julia Hartbeck

  6. Repeat Steps 2 and 3 using the orange food coloring. If you don’t have orange coloring, use yellow and red color in a 2:1 ratio.

    Repeat with orange coloring
    ​The Spruce Eats / Julia Hartbeck

  7. Pour the orange-colored fudge over the yellow fudge, smooth it in an even layer, and return to the refrigerator to allow the new layer to set.

    Pour in pan
    ​The Spruce Eats / Julia Hartbeck

  8. Repeat Steps 2 and 3 once more, this time omitting any food coloring so that the top layer is white. Pour the white fudge over the orange layer and return to the refrigerator once more.

    Repeat
    ​The Spruce Eats / Julia Hartbeck

  9. After it has set for about 10 minutes, lightly score it into 1-inch squares, and press a candy corn into the center of each square. Return the fudge to the refrigerator and allow it to set fully, about 2 hours.

    Add candy corn
    ​The Spruce Eats / Julia Hartbeck

  10. To serve, cut the fudge into 1-inch squares.

    Serve
    ​The Spruce Eats / Julia Hartbeck

Tips

  • When cutting the fudge, be sure to use a large knife with a smooth blade and wipe the blade frequently to ensure that the sides of the fudge squares do not get smeared with other colors.
  • Store in an airtight refrigerated container. This fudge will last for up to a week.