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No-Fail, 4-Ingredient Candy Corn Fudge

Candy corn fudge
image source: kelsey banfield

When it comes to Halloween treats, I am all about making clever, tasty food that doesn’t require advanced decorating skills. I adore looking at other people’s creations, especially the amazingly detailed glazed cookies and the spider made out of finely cut vegetables, but I know I am not crafty enough to make them in my kitchen. Instead I opt for simpler treats that don’t sacrifice style, like this cool Candy Corn Fudge.

Image source: Kelsey Banfield
Image source: Kelsey Banfield

This fudge is deceptively simple and always makes people smile. The batter only requires two main ingredients, a little food coloring, and the rest is about layering and cutting according to the directions. It has become one of my no-fail Halloween treats because my kids love it, and other parents appreciate that it’s a treat everyone likes but doesn’t require tons of effort to make.

Candy Corn Fudge
Image Source: Kelsey Banfield

Below are instructions on how to make this in your own home this holiday season. Pass it around on a platter at a party, or have your kids take it to school for a classroom treat! That is … if you don’t eat it all yourself, first!

Candy Corn Fudge
Image Source: Kelsey Banfield

4-Ingredient Candy Corn Fudge

Makes: About 100 pieces

Ingredients:

  • 6 4-ounce white chocolate bars (do not use chocolate chips)
  • 1 1/2 cups sweetened condensed milk
  • Orange food coloring
  • Yellow food coloring

Directions:

  1. Set out 3 medium-sized mixing bowls. Line a 9×9 baking pan with plastic wrap so there is overhang on all sides. Spray the plastic wrap lightly with baking spray.
  2. In a microwave-proof bowl, melt the chocolate and sweetened condensed milk. Warm them on high for 30 seconds at a time, stirring after each time. Heat in 30-second bursts until the milk and chocolate stir into a smooth batter.
  3. Divide the chocolate mixture evenly amongst the 3 mixing bowls. Dye one of the bowls yellow, and one orange. Leave the last bowl white.
  4. To make the fudge, first pour the yellow chocolate into the bottom of the pan and smooth the surface with a spatula as necessary. Chill the fudge in the refrigerator for one hour or until set. Keep the remaining fudge at room temperature and stir it occasionally. It will stay smooth so long as it is stirred a few times.
  5. Repeat the layering process with the orange fudge and chill again for one hour. Finally, layer on the white fudge and smooth the top evenly with a spatula. Chill the fudge for at least 4 hours, or up to overnight.
  6. To form the candy corn pieces: invert the fudge onto a cutting board. Use a knife to gently trim the edges so they are even. Cut the fudge into vertical strips that are about 1-inch wide. Then, place a strip on the cutting board and score the triangles out with your knife. Yes, this means that half of the candy corns will have white tops and the other half will have white bottoms, but they will all taste amazing!
  7. Working carefully, cut along the scored marks with a sharp knife to make the candy corn triangle shapes. Once all of the candy corn is cut, you can package it into individual bags, or place it in a freezer bag. Store in the refrigerator until serving.

Note: I use a 9×9 pan to make thin, even layers and small candy corn bites. For thicker and larger candy corn bites, use a smaller pan like an 8×8 pan or a loaf pan. 

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