Candy corn fudge is a simple four-ingredient white chocolate fudge that’s styled to look like classic candy corn. It’s a festive, no-bake treat perfect for Halloween parties or a fun seasonal project at home.
For another quick candy corn-inspired recipe, try candy corn cake mix cookies.
This candy corn fudge uses three colored layers—white, orange, and yellow—to mimic the familiar candy corn stripes. The result is eye-catching and kid-friendly, making it a Halloween table favorite.
Although the fudge looks like candy corn, it tastes like creamy white chocolate rather than the classic candy corn flavor. If you want more of that candy corn taste, you can fold in chopped candy corn or add whole pieces on top as the layers firm up—see the notes below for options.
Ingredients
Notes and substitutions: full measurements and step-by-step instructions are in the recipe card below.
- white candy melts — you can also use white chocolate chips or chopped white chocolate
- orange candy melts
- yellow candy melts
- sweetened condensed milk
Supplies
- 9×5 loaf pan (or an alternative pan listed in the FAQ)
- parchment paper or aluminum foil
- microwave-safe bowl
- spatula or offset spatula
- sharp knife and cutting board
How to Make Candy Corn Fudge
Prepare the fudge in three layers: white first, then orange, and finally yellow. Each layer follows the same process:
For each layer:
- Melt the candy melts (or white chocolate) until smooth.
- Stir in sweetened condensed milk to reach your desired texture.
- Spread the mixture evenly into a lined baking dish.
- Refrigerate the layer for about 30 minutes to firm before adding the next.
After adding the final layer, chill the whole pan for 2–4 hours (or overnight) until the fudge is fully set. Remove the fudge using the parchment overhang, slice, and serve.
Storage
Store the fudge in an airtight container at room temperature for up to two weeks.
Recipe Tips and Variations
- Add a drop of clear vanilla extract to each layer for more flavor.
- For clean slices, use a sharp knife and wipe it between cuts.
- Slice the fudge into triangles to more closely resemble individual candy corn pieces.
- If you don’t have colored candy melts, melt white chocolate or chips and tint them with gel-based orange and yellow food coloring.
Recipe FAQ
Yes. An 8-inch square pan or a small rectangular dish will work; the fudge thickness will vary slightly depending on the pan you choose.
To add candy corn flavor or texture, fold chopped candy corn into a layer or press whole pieces onto the top layer as it begins to set.
Don’t Miss These Other Fun Halloween Treats
- Bloody Halloween Bark Candy
- Halloween Trifle — great for using leftover candy bars
- Frankenstein Lollipops
- Mummy Rice Krispies Treats — just three ingredients
- Halloween Chex Mix
If you love no-bake treats, check the recipe collection for more Halloween ideas and dozens of other holiday recipes.
Candy Corn Fudge
Author: Jaclyn
Ingredients
- ¾ cup white chocolate chips or candy melts
- ¾ cup orange candy melts
- ¾ cups yellow candy melts
- 9-12 Tablespoons sweetened condensed milk, divided
Instructions
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Line a 9×5 baking dish with parchment paper, leaving an overhang for easy removal. Lightly spray the paper and set aside.
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In a microwave-safe bowl, heat white candy melts or white chocolate chips for 30 seconds, stir, and continue in 15-second increments until smooth.
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Stir in 3–4 tablespoons of sweetened condensed milk, adjusting to your preferred texture—the more you add, the softer the fudge.
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Spread the white mixture evenly in the prepared pan and smooth with an offset spatula or the back of a spoon.
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Cover with plastic wrap and refrigerate for 30 minutes to set.
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Repeat the melting and condensed milk steps with the orange candy melts, spread over the chilled white layer, and refrigerate.
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Repeat the process with the yellow candy melts, spreading the yellow layer on top of the orange layer.
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Refrigerate the completed fudge for about 3 hours or overnight. Use the parchment overhang to lift the block from the pan and cut into squares or triangles.
Notes
If you prefer, melt white chocolate chips and tint them with gel food coloring to create the orange and yellow layers.
To add candy corn flavor or texture, press candy corn pieces onto the top layer as it begins to set or stir chopped candy corn into one of the layers.
Nutrition
| Carbohydrates: 9g
| Protein: 1g
| Fat: 3g
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