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Halloween Fudge (Candy Corn Fudge)

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This recipe for Halloween fudge is delicious and brightly colored! Get all the fun of candy corn with layers of colored fudge!
pieces of Halloween fudge on a white plate

This recipe for Halloween fudge is delicious and brightly colored, not spooky. Get all the fun of candy corn with layers of colored fudge! This decadent treat will be the hit of your Halloween party with its rich white chocolate flavor.

Candy corn is one of the iconic flavors of Halloween, but its intense sweetness makes it more of hit with kids than adults. If you are more of a chocolate fan than a candy corn fan, this is the dessert for you!

stack of candy corn fudge on a plate

This candy corn fudge consists of layers of white chocolate fudge topped off with festive candy corn. Unlike most simple fudge recipes, it doesn’t use condensed milk but instead mixes cream with the chocolate.

It is not difficult to make, but it takes time since it needs chilling time between each layer. This simple homemade fudge recipe has five basic ingredients and some food coloring. Keep reading to learn all the tips and tricks you need for perfect fudge!

Looking for more fun foods for Halloween? Check out my Halloween Dirt Cups, Halloween Candy Bark, or Cake Mix Donuts!

🍫Key Ingredients

For exact amounts needed see the recipe card below

White Chocolate Baking Chips – Use a high-quality white chocolate brand like Callebaut or Ghirardelli for the best results.

Heavy Cream – This combines with the chocolate to form creamy fudge.

Vanilla extract – You can use clear vanilla if you want your white layer to be pure white.

Honey – This adds a bit of sweetness.

Food coloring – Use gel or oil-based food coloring. Water-based food color can cause the chocolate to seize up and get gritty.

Candy corn – Add some pieces of candy on top to decorate.

ingredients for halloween fudge

🥣How to Make

1. Prep

Line an 8×5 inch loaf pan with foil or parchment paper. Extend it over the edges, so it easily lifts it out for slicing. Add butter to the foil so that the fudge doesn’t stick.

preparing the pan for fudge

This recipe has three layers, each of which is made separately. The white chocolate, cream, vanilla, and honey are each used one-third at a time. So before you start, divide the ingredients into thirds, so you don’t accidentally add too much to one of the layers!

2. Make the Yellow Layer

Combine 1½ cups of white chocolate chips, ¼ heavy cream, 1 teaspoon vanilla extract, and 1 tablespoon of honey in a medium saucepan. Put it on low heat and stir until everything is smooth and melted. This should take about 5 minutes.

white chocolate chips before melting
melting the white chocolate

Stir in about 1/8 teaspoon of yellow food coloring and mix it thoroughly. Add more food coloring if necessary until you like the color. Then pour the yellow mixture into the prepared pan. Put it in the refrigerator for about 30 minutes.

3. Make the Orange Layer

Repeat step #2, only this time add the orange food coloring. Pour the mixture on the chilled yellow layer, spreading it to the edges. Then refrigerate it for another 30 minutes.

orange chocolate layer
white chocolate layer

4. Make the White Layer

Repeat step #2, but don’t add any food coloring this time. Pour the white layer on top of the chilled orange layer, covering it completely and keeping it level. Refrigerate it for 15 minutes.

5. Add the Candy Corn

Take the fudge out of the refrigerator and add candy corn on top. The white layer will still be soft, so you can gently press the candy corn into the top.

Arrange the candy in even rows across the top of the white layer. Make it as straight as you can so you can cut even pieces. Leave about a half-inch edge around the sides so you can trim off uneven edges. Refrigerate it for at least 2 hours.

adding the candy corn to the fudge
halloween fudge on a cutting board

6. Cutting the Fudge

The fudge will be easier to cut if you take it out of the refrigerator for 15 minutes. Then use the foil or parchment paper to lift it out of the loaf pan.

Place it on a cutting board and use a sharp knife to cut it into squares or rectangles. Wipe the knife off with a damp cloth between cuts to get nice sharp edges.

💭How to Store

Store this Halloween fudge in an airtight container in the refrigerator, where it will keep for about five days.

🎃Variations

You can use other Halloween toppings, like black sprinkles or M&Ms. Or add some semisweet chocolate chips for more chocolate flavor. Use different food colors, and you can also use this recipe to make delicious fudge for other holidays.

side view of halloween fudge on a cutting board

⭐Tips for Making the Best Candy Corn Fudge

Be sure to check out the step by step instructions

  • Use quality chocolate in this recipe. In my experience, white chocolate varies more in quality than milk chocolate chips or dark chocolate chips, so get the good stuff!
  • Use gel or oil-based food coloring. Water-based food color can cause the chocolate to seize up and get gritty.
  • Don’t forget to line the pan with parchment paper or foil.
  • Pour the chocolate mixture into the prepared pan as soon as it melts since it will harden quickly.
  • Don’t try to rush the fudge. Use the total chilling times suggested.

Did You Make This? Leave a Star Rating!

pieces of Halloween fudge on a white plate
4.80 from 5 votes

Candy Corn Fudge Recipe

This recipe for Halloween fudge is delicious and brightly colored! Get all the fun of candy corn with layers of colored fudge!
Prep Time5 mins
Cook Time20 mins
Chilling Time3 hrs
Total Time3 hrs 25 mins
Servings: 24
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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 teaspoon Vanilla extract Divided into 3- 1 tsp portions
  • 3 Tablespoon Honey Divided into 3- 1 Tbsp portions
  • Yellow Gel Food Coloring
  • Orange Gel Food Coloring
  • 24 Pieces Candy Corn

Instructions

  • Read the instructions all the way through before starting! This recipe isn’t difficult, but you have to do things in the correct order.
  • Line a 9×5 loaf pan with aluminum foil and butter the foil.
  • Divide the ingredients into thirds, so you don’t accidentally use too much in any one layer.

Melt the Chocolate

  • Mix 1 ½ cups white chocolate chips, ¼ cup heavy cream, 1 teaspoon vanilla, and 1 tablespoon honey in a medium saucepan.
    4 ½ Cups White Chocolate Chips, ¾ Cup Heavy Cream, 3 teaspoon Vanilla extract, 3 Tablespoon Honey
  • Heat it on low heat, stirring frequently, until everything is melted and smooth.
  • Add about 1/8 teaspoon of yellow food coloring a little at a time until it reaches the desired color. Make sure the color is consistent throughout the mixture.
    Yellow Gel Food Coloring
  • Pour the fudge mixture into your prepared pan, spread it evenly, and refrigerate for 30 minutes.

Make the Remaining Layers

  • Repeat Steps #1 and #2 of the melt the chocolate instructions.
  • This time add orange food coloring to the mixture. Pour the orange mixture over the refrigerated yellow layer. Spread it evenly to the edges and then put it back in the refrigerator for another 30 minutes.
    Orange Gel Food Coloring
  • Repeat Steps #1 and #2 of the melt the chocolate instructions for the white layer.
  • No food coloring is necessary. Spread the white layer evenly across the refrigerated fudge.
  • Place the loaf pan in the refrigerator for 15 minutes.
  • Take it out of the refrigerator and arrange candy corn across the top of the white layer. The fudge will still be soft, so you can gently press the candy corn into the top layer. Arrange it in 6 rows of 4 or whatever pattern you prefer. Leave about ½ inch around the edge of the pan for trimming off the edges.
    24 Pieces Candy Corn
  • Chill it in the refrigerator for at least 2 hours.
  • When you are ready to cut the fudge, 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 blade with a damp cloth or rinse it between cuts.
  • Cut into 24 squares.

Notes

  • Use high-quality white chocolate for the best results.
  • Use gel or oil-based food coloring. Water-based food color can cause the chocolate to seize up and get gritty.
  • Store in an airtight container in the refrigerator for 5 days.
  • Pour the fudge mixture into the prepared pan as soon as it melts since it will harden quickly.
  • Don’t try to rush the fudge. Use the full chilling times suggested.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Nutrition Information

Calories: 220kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 35mg | Potassium: 106mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 119IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 0.1mg

Nutrition facts are estimates.

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stack of candy corn fudge on a plate
By on August 24th, 2022

11 thoughts on “Halloween Fudge (Candy Corn Fudge)”

  1. Your fudge looks absolutely yummy and amazing. Gooey orange layer is absolutely fine! 😀 Maybe it would taste good with a little orangey flavour too! Love it. Visiting from Thursday Favourite Things.

    Reply
  2. 5 stars
    Your Halloween Fudge looks fantastic, I don’t think I will give it to the trick or treaters, I want it all for myself! Thanks so much for sharing with Full Plate Thursday and have a wonderful day.
    Come Back Soon!
    Miz Helen

    Reply

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