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Candy Corn Fudge

Candy Corn Fudge is a rich, chewy treat that combines the nostalgic sweetness of candy corn with a smooth, buttery fudge. The recipe involves melting sugar, butter, and evaporated milk to create a glossy caramel base, then folding in vibrant candy corns for a colorful, seasonal dessert with a firm, shiny finish. It’s a messy, joyful project that captures the essence of fall in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sugar white granulated
  • 1/2 cup butter unsalted preferred
  • 1 can evaporated milk about 12 oz
  • 1 cup candy corn bright, fresh for best flavor
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • Heavy-bottomed saucepan
  • Rubber spatula
  • 9-inch square pan

Method
 

  1. Measure out all your ingredients and line your square pan with parchment paper, leaving overhang for easy removal. Chop any larger candy corns if desired.
  2. Combine sugar, butter, and evaporated milk in a heavy-bottomed saucepan. Turn the heat to medium and stir constantly as the mixture begins to bubble and turn golden, about 10 minutes. You'll hear a gentle bubbling sound and see the mixture thicken and darken slightly.
  3. Once bubbling and thickened, remove the pan from heat. Quickly stir in the vanilla extract and salt, mixing until combined and fragrant.
  4. Fold in the candy corns, stirring gently until they are evenly distributed and the mixture is vibrant and oozy. The candy corns will soften slightly, adding color and texture.
  5. Pour the hot mixture into your prepared pan, spreading it evenly with a spatula. The mixture should be glossy and thick but still pourable.
  6. Let the fudge sit at room temperature for about 2 hours, or until it is fully set and firm to the touch. For a quicker set, you can refrigerate it for about 1 hour.
  7. Once cooled and firm, lift the fudge out of the pan using the parchment overhang. Cut into squares with a sharp knife, revealing the shiny, colorful swirls inside.
  8. Serve at room temperature to enjoy the chewy, buttery texture with bursts of candy corn flavor. Store leftovers in an airtight container at room temperature or in the fridge for longer shelf life.

Notes

For an extra festive touch, sprinkle chopped pecans or a pinch of sea salt on top while still warm. Be patient while cooling—the fudge needs time to set properly for that perfect chewy bite.