Candy corn fudge feels like a little edible time capsule for Halloween memories. It’s funny how the simple combination of marshmallows, white chocolate, and candy corn can evoke such a rush of nostalgia. This recipe is about capturing that fleeting joy of childhood treats, but with a grown-up, creamy twist.
Why I keep making this fudge every fall
It’s a nostalgic comfort that sparks childhood memories while satisfying grown-up sweet cravings. The process is simple, and the result is addictive — chewy, creamy, with bursts of candy corn crunch. It’s a perfect treat to share during Halloween gatherings or just to brighten a chilly day.
Breaking down the ingredients
- Butter: Gives rich flavor and helps smooth the melt. Swap with coconut oil for dairy-free.
- Marshmallows: Creates that gooey, elastic base. Use vegan marshmallows if needed.
- White chocolate: Adds sweetness and creaminess. Dark chocolate can be a bold alternative.
- Candy corn: The star of fall, crunchy and sweet. Substitute with butterscotch chips for a different crunch.
- Vanilla extract: Enhances sweetness with a fragrant touch. Lemon extract adds a zesty brightness.
Tools and equipment for smooth fudge
- 9-inch square pan: To hold and shape the fudge as it sets.
- Silicone spatula: To stir and scrape the mixture smoothly.
- Microwave-safe bowl or double boiler: To melt chocolate and marshmallows gently.
- Parchment paper: To line the pan for easy removal and clean edges.
Step-by-step to Silky, Chewy Candy Corn Fudge
Step 1: Gather your ingredients and tools before you start. This fudge is quick to come together but demands your attention.
Step 2: Melt the butter and marshmallows together over medium heat, stirring constantly until smooth. Watch for a shiny, oozy texture.
Step 3: Pour in the white chocolate and stir until glossy and fully melted, then quickly fold in the candy corn. The mixture should be thick and fragrant with vanilla.
Step 4: Scrape the mixture into a prepared pan, smoothing the top with a spatula. Let it set at room temperature for about 2 hours, or until firm.
Step 5: Once set, cut into squares and enjoy the sweet, chewy bites that balance creamy fudge with crunchy candy corn.
Cooking checkpoints and tips for perfect fudge
- The melted marshmallow mixture should be smooth and shiny, not lumpy.
- The fudge sets best at room temperature, so avoid refrigerating too soon.
- When pouring, the mixture should flow easily but not be runny; it thickens as it cools.
Common mistakes and how to fix them
- Overcooked the mixture or cooled it too quickly.? Too thick and crumbly?
- Mixture wasn’t hot enough to suspend the candies evenly.? Candy corn sinking?
- Didn’t let it cool long enough or used too much butter.? Fudge too sticky?
- Insufficient stirring or uneven melting.? Clumpy texture?
Candy Corn Fudge
Ingredients
Equipment
Method
- Line the 9-inch pan with parchment paper and set aside.
- In a microwave-safe bowl or double boiler, melt the butter over medium heat until it’s fully melted and bubbly, releasing a rich aroma.
- Add the marshmallows to the melted butter and stir constantly over medium heat until they’re completely melted and the mixture is smooth and shiny.
- Pour in the chopped white chocolate and continue stirring until it’s fully melted and glossy, filling the air with a sweet, creamy scent.
- Remove from heat and fold in the vanilla extract, mixing until evenly incorporated.
- Quickly fold in the candy corn, distributing it evenly throughout the thick, fragrant mixture.
- Pour the mixture into your prepared pan and use a silicone spatula to smooth the top, pressing gently to ensure it’s evenly spread.
- Let the fudge cool at room temperature for about 2 hours, or until it’s firm and set.
- Once cooled, lift the fudge out of the pan using the parchment paper and cut into squares with a sharp knife.
- Arrange the squares on a serving platter and enjoy the chewy, creamy bites with crunchy candy corn bursts.
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