White Chocolate Candy Corn Fudge
on Oct 13, 2022, Updated Feb 09, 2024
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Make a batch of white chocolate candy corn fudge with just a few simple ingredients. Candy corn lovers will enjoy the added pieces of candy corn or you can leave them off for those who just want to enjoy the taste of this honey-kissed treat.
This is a festive and easy dessert to make with kids, for a halloween party, or to bring to a potluck.
Holiday treats are so cute and fun to make. It’s even better when they are delicious! For more ideas, check out our Halloween Chex Mix or this yummy pumpkin magic cake.
Ingredients Needed
White chocolate serves as the base and by adding just a few other simple ingredients, this fudge will be flying off the table before you can say trick or treat.
- White Chocolate Chips – Divided into 3 equal portions
- Heavy Cream – Divided into 3 equal portions
- Pure vanilla extract – Divided into 3 equal portions
- Honey – Divided into 3 equal portions
- Yellow Gel Food Coloring
- Orange Gel Food Coloring
- Candy Corn
- Butter – for greasing the pan
How to Make it
This easy no bake dessert is simple to make but you will need some added time to chill each layer before adding the next.
To get started, line a 9×5 loaf pan with aluminum foil and grease it with butter. Set aside.
Make sure you divide each of the ingredients into 3 equal portions.
Then, using a small or medium sauce pan over low/med heat combine 1 portion of each white chocolate chips, heavy cream, vanilla, and honey.
Stir frequently until everything is melted and smooth.
Add in yellow food coloring a little at a time until desired color is reached. Stir until the color is consistent throughout the mixture.
Pour the yellow fudge mixture into your prepared pan and spread it evenly. Refrigerate for 30 minutes.
After the fudge has set, repeat the same process a second time but add orange food coloring to this one.
Pour the orange mixture over the refrigerated yellow layer, spread it evenly and place back in the refrigerator for another 30 minutes.
Finally, repeat the process again for the white layer, leaving out any coloring, and spread it across the refrigerated orange layer.
This time, you only need to place in the refrigerator for 15 minutes.
After 15 minutes, remove the pan from the refrigerator and arrange each candy corn in 6 rows of 4 across the top of the white layer.
The fudge should be soft enough to gently press the candy corn into the top so it stays in place.
If you like neat edges like I do, leave about ½ an inch of space around the edge of the pan so the fudge can be trimmed off to create nice clean pieces of fudge.
Place the pan back in the refrigerator and chill for at least 2 more hours.
When you are ready to cut the fudge remove it from the refrigerator and allow it to sit at room temperature for about 15 minutes.
Hold onto the foil and gently lift the fudge from the pan.
Place on a cutting board and unwrap the foil. Then, use a sharp knife to cut the fudge. To get clean cuts wipe the knife with a damp cloth or rinse it between slices.
Cut into 24 squares and enjoy!
How to Store Fudge
Fudge is best stored in an airtight container at room temperature to avoid it getting dry and crumbly. You can store it this way for several days as long as it’s sealed.
If you want to serve it chilled, it’s fine to refrigerate overnight. Be sure to wrap the fudge in wax paper and add it to airtight container before refrigerating to preserve moisture.
Print the Recipe Card
Candy Corn Fudge
Ingredients
- 4 ½ Cups White Chocolate Chips , divided into 3- 1 ½ cup portions
- ¾ Cup Heavy Cream , divided into 3- ¼ cup portions
- 3 tsp Vanilla, divided into 3- 1 tsp portions
- 3 Tbsp Honey, divided into 3- 1 Tbsp portions
- Yellow Gel Food Coloring
- Orange Gel Food Coloring
- 24 Pieces Candy Corn
Instructions
- Line a 9×5 loaf pan with aluminum foil and butter.
- In a small or medium sauce pan over low/med heat combine 1 ½ cups white chocolate chips. ¼ cup heavy cream, 1 teaspoon vanilla, and 1 tablespoon honey.
- Stir frequently until everything is melted and smooth.
- Add in yellow food coloring a little at a time until desired color is reached (I used about 1/8 of a teaspoon) Stir until the color is consistent throughout the mixture.
- Pour the into your prepared pan, spread it evenly, and refrigerate for 30 minutes.
- Repeat the same process again but for the second layer add orange food coloring. Pour the orange mixture over the refrigerated yellow layer, spread it evenly across, and place back in the refrigerator for another 30 minutes.
- Repeat the process again for the white layer, and spread it evenly across the refrigerated orange layer.
- Place in the refrigerator for 15 minutes.
- Remove from the refrigerator, and arrange candy corn in 6 rows of 4 across the top of the white layer. It will still be soft so you can gently press the candy corn into the fudge so that it stays in place. I like to leave about ½ an inch around the edge of the pan so that it can be trimmed off to create nice neat edges for the fudge.
- Place the pan back in the refrigerator and chill for at least 2 hours.
- When you are ready to cut the fudge remove it from the refrigerator and allow it to sit at room temperature for about 15 minutes. Use the foil to lift it from the pan. Place on a cutting board and unwrap the foil. Use a sharp knife to cut the fudge. To get clean cuts wipe the knife with a damp cloth or rinse it between cuts.
- Cut into 24 squares and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
