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Candy Corn Fudge

Candy corn fudge is a vibrant, sweet treat that combines chewy candy corn with a creamy, buttery base. Made by melting marshmallow fluff, sweetened condensed milk, and butter, then mixing in candy corn and allowing the mixture to set, it results in a colorful, chewy square with a glossy finish and festive appearance.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups candy corn bright orange and yellow pop
  • 1 cup marshmallow fluff adds fluffiness and melt-in-your-mouth texture
  • 1 can (14 oz) sweetened condensed milk binds ingredients and adds sweetness
  • 1/2 cup butter salted or unsalted
  • 1 teaspoon vanilla extract brightens the flavor
  • a pinch salt enhances sweetness

Equipment

  • Heavy-bottomed saucepan
  • Silicone spatula
  • Candy thermometer
  • Parchment paper
  • Square pan (20x20 cm or 8x8 inches)
  • Sharp knife

Method
 

  1. Line your square pan with parchment paper, leaving some overhang for easy removal. Set aside.
  2. Melt the butter in a heavy-bottomed saucepan over low heat until shiny and smooth, about 2 minutes. Use a silicone spatula to stir gently, releasing a warm, buttery aroma.
  3. Add marshmallow fluff to the melted butter and stir constantly until completely melted and integrated. The mixture will become thick, shiny, and fragrant, resembling a fluffy, golden paste.
  4. Pour in the sweetened condensed milk and continue stirring rapidly until the mixture is creamy, bubbling gently, and smooth. This creates a rich, gooey base.
  5. Gently fold in the candy corn, stirring carefully so they don’t sink completely. Watch as the bright orange and yellow colors begin to meld into the mixture, creating a colorful swirl.
  6. Continue to cook on low heat, stirring constantly, until the mixture reaches 115°C (240°F) on a candy thermometer or thickens slightly and becomes glossy. It should feel thick and smooth when stirred.
  7. Immediately pour the hot fudge into your prepared pan, smoothing the top with a spatula. The mixture will spread and settle into an even layer. Let it cool at room temperature for about an hour until set and firm.
  8. Once the fudge is firm and glossy, lift it out of the pan using the parchment overhang. Place it on a cutting board and cut into squares or rectangles with a sharp knife, revealing the vibrant colors and chewy texture.
  9. Enjoy your colorful candy corn fudge! Serve at room temperature for the perfect chewy, buttery bite with a festive look.

Notes

Ensure your candy thermometer is accurate for perfect temperature control. Stir constantly when adding condensed milk to prevent burning. Watch for the fudge to reach a glossy, slightly thickened stage before pouring. If fudge becomes grainy, gently reheat and stir in a splash of milk to smooth it out.