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.
