Candy Corn Fudge Delight (Printable Version)
Rich white chocolate fudge with candy corn, layered for festive color and topped with extra sweetness.
# Ingredients:
→ Fudge
01 -
2 cups white chocolate chips
02 -
1 can (14 ounces) sweetened condensed milk
03 -
1 teaspoon vanilla extract
04 -
1/4 teaspoon salt
05 -
1 cup candy corn, plus extra for topping
06 -
Yellow food coloring (optional)
07 -
Orange food coloring (optional)
# Steps:
01 -
Line an 8×8-inch baking dish with parchment paper, letting the edges overhang for easy removal. Lightly grease the parchment with cooking spray.
02 -
In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir continuously until smooth and fully melted. Remove from heat and stir in vanilla extract and salt.
03 -
Gently fold 1 cup candy corn into the melted mixture until evenly distributed.
04 -
Divide the mixture into three bowls if layering. Color one bowl with yellow food coloring, one with orange, and leave one white.
05 -
Spread the yellow-tinted fudge evenly in the prepared dish. Add the orange layer, then the white. Use a spatula to smooth each. For a marbled appearance, gently swirl using a knife.
06 -
Press additional candy corn pieces lightly into the top layer for decoration.
07 -
Refrigerate the dish for at least 2 hours, or until the fudge is firm.
08 -
Lift fudge out using the parchment overhang. Slice into squares or rectangles and serve.
# Notes:
01 -
For clean cuts, use a sharp knife and wipe between slices. The fudge can be stored in an airtight container in the refrigerator for up to one week.