Candy corn fudge is a strange little comfort in the universe of holiday treats. It’s a nostalgic throwback, but with a richness that makes it feel a bit more special. I love how the candy corn melts just enough to hold everything together in that chewy, sweet bite.
Why I keep returning to this candy corn fudge
It’s that perfect mix of childhood joy and holiday cheer. The way the candy corn melts into the creamy base is oddly satisfying. Making it always takes me back, and it’s a treat I don’t want to miss when fall winds turn cold.
Inside the sweet, chewy world of candy corn fudge
- Sweetened condensed milk: Rich, sweet, and creamy; the backbone that holds everything together.
- White chocolate chips: Melts into a silky, smooth texture, adding sweetness and richness.
- Candy corn: Vivid, colorful, and chewy; the star that gives this fudge its festive look.
- Butter: Adds depth and helps set the fudge, making it chewy but tender.
- Vanilla extract: A splash for depth, bringing out all those sweet, buttery notes.
- Salt: A tiny pinch to enhance sweetness and balance flavors.
- Optional add-ins like nuts or spices: Personal touches that can elevate your fudge.
Tools of the trade for perfect fudge
- Heavy-bottomed saucepan: Distributes heat evenly to prevent scorching.
- Rubber spatula: Stirs and folds ingredients smoothly.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Sharp knife: Cuts the fudge into neat squares.
Step-by-step to sweet, chewy candy corn fudge
Step 1: Line your baking pan with parchment paper, about 20×20 cm (8×8 inches).
Step 2: In a heavy-bottomed saucepan, combine sweetened condensed milk and butter. Heat over medium, stirring constantly.
Step 3: Once butter melts and mixture is hot (around 115°C / 240°F, soft ball stage), remove from heat.
Step 4: Stir in white chocolate chips until smooth. Then add vanilla extract and a pinch of salt.
Step 5: Quickly fold in candy corn, making sure they’re evenly coated and distributed.
Step 6: Pour the mixture into the prepared pan, smoothing the top with a spatula.
Step 7: Let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
Step 8: Once firm, cut into squares. Let sit at room temperature for a few minutes before serving.
Cooking checkpoints and tips to get it just right
- Ensure your mixture reaches the soft ball stage (around 115°C / 240°F) for the right texture.
- Stir constantly once you add the chocolate chips to avoid burning or clumping.
- Watch for a glossy, smooth mixture before pouring—if it looks greasy, it might be overcooked.
- Let the fudge cool completely before slicing to prevent crumbling.
Common fudge pitfalls and how to fix them
- Mixture looks greasy and separates.? If the mixture is greasy, cook it a bit longer to evaporate excess moisture.
- Fudge is too hard after cooling.? If it’s too firm, add a splash of warm milk and stir gently.
- Fudge becomes brittle or crumbly.? Overcooked the mixture? Reheat gently and stir in more condensed milk.
- Fudge sticks to the pan.? Forgot to line the pan? Use foil or wax paper for easy removal.
Candy Corn Fudge
Ingredients
Equipment
Method
- Line an 8×8 inch pan with parchment paper, leaving some overhang for easy removal.
- In a heavy-bottomed saucepan, combine the sweetened condensed milk and butter. Heat over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble gently.
- Continue stirring until the mixture reaches around 115°C (soft ball stage) and is glossy and smooth, about 5-7 minutes. Remove from heat.
- Add the white chocolate chips to the hot mixture and stir continuously until fully melted and silky smooth.
- Stir in the vanilla extract and a pinch of salt, blending well into the mixture.
- Quickly fold in the candy corn, making sure they are evenly coated and distributed throughout the mixture.
- Pour the mixture into the prepared pan, smoothing the top with a spatula. The mixture will be thick and glossy.
- Let the fudge cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until firm.
- Once set, lift the fudge out of the pan using the parchment overhang and place on a cutting board.
- Using a sharp knife, cut the fudge into neat squares. Let sit at room temperature for a few minutes before serving.
- Enjoy your vibrant, chewy candy corn fudge, perfect for holiday gatherings or a festive treat!
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