Line your 9x9 inch pan with parchment paper, leaving some overhang for easy removal.
Measure out all your ingredients so everything is ready to go—this helps keep things smooth and stress-free.
Chop the candy corn into smaller pieces if you prefer a more integrated look or leave whole for bursts of color.
Combine the sugar, butter, and sweetened condensed milk in a medium saucepan over medium heat.
Stir constantly with a rubber spatula as the mixture begins to melt and bubble, releasing a sweet, caramel aroma.
Bring the mixture to a gentle boil, watching for it to reach about 115°C (240°F), and notice the shimmering surface and fragrant smell of caramelizing sugar.
Remove the pan from heat and stir in vanilla extract, then add a few drops of orange and yellow gel food coloring, mixing until the colors are vibrant and evenly distributed.
Quickly fold in the candy corn pieces with the spatula, pressing them gently into the mixture so they melt slightly and release their bright colors.
Pour the hot mixture into your prepared pan, spreading it evenly with the spatula to create a smooth, colorful surface.
Let the fudge cool at room temperature for at least 2 hours, or chill in the refrigerator for faster setting until it’s firm and glossy.
Once set, lift the fudge out of the pan using the parchment overhang and cut into squares or triangles with a sharp knife dipped in hot water for clean slices.
Serve at room temperature to enjoy the chewy texture and vibrant swirls—then, dig in and enjoy your colorful chaos!
