Line your 9x9 inch pan with parchment paper, leaving some overhang for easy lifting, and set aside.
Measure out all your ingredients before starting — this makes the process smooth and fun.
Chop any nuts if you’re using them and set aside for later.
Heat the saucepan over low heat, adding the candy corn and stirring gently as it begins to melt and soften, creating a fragrant, sweet aroma.
Once the candy corn is mostly melted and the mixture looks glossy and oozy, add the butter and stir slowly until fully incorporated and smooth, about 3-4 minutes.
Pour in the sweetened condensed milk and continue stirring constantly, watching as the mixture thickens and becomes fragrant and caramel-like, about 2 minutes.
Remove the saucepan from heat, then stir in vanilla extract and a pinch of sea salt until everything is shimmering and well combined.
Quickly fold in most of the candy corn, stirring until evenly coated, leaving some aside for topping if you like a colorful finish.
Pour the mixture into your prepared pan, smoothing the surface with a spatula or offset tool, then sprinkle the remaining candy and nuts over the top for a festive look.
Let the fudge cool at room temperature for about an hour, then chill in the refrigerator for at least 2 hours until firm and set.
Lift the fudge from the pan using the parchment overhang, then cut into squares with a sharp knife. Let the pieces sit for 10 minutes at room temperature before serving for cleaner edges.
Enjoy your vibrant, creamy candy corn fudge — perfect for sharing or savoring all on your own!
