Candy Corn Fudge

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.


  • 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.

    ​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.

    ​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.

    ​The Spruce Eats / Julia Hartbeck


  • 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.