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Halloween Candy Corn Fudge

Halloween candy corn fudge is a creamy, layered white-chocolate fudge made in three stripes (yellow, orange, and a white top) for a melt-in-your-mouth texture. It uses quick freezing between layers and no candy thermometer for easy set-up.
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Prep Time 25 minutes
Cook Time 10 minutes
chilling/freezing 2 minutes
Total Time 2 hours 35 minutes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Yellow Layer
  • 2 cup white chocolate chips
  • 0.5 cup sweetened condensed milk
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 0.25 yellow gel food coloring
Orange Layer
  • 2 cup white chocolate chips
  • 0.5 cup sweetened condensed milk
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 0.25 orange gel food coloring
White Layer
  • 2 cup white chocolate chips
  • 0.5 cup sweetened condensed milk
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 0.25 cup candy corn for topping

Equipment

  • 1 sheet pan

Method
 

Prep the pan
  1. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides, so you can lift the fudge out easily later.
Make and set the yellow layer
  1. In a saucepan, melt the white chocolate chips, sweetened condensed milk, and butter together over low heat, stirring constantly until smooth.
  2. Remove from heat, then stir in the vanilla extract and yellow gel food coloring until evenly colored.
  3. Pour the yellow mixture into the prepared pan and spread into an even layer, then freeze for 10 minutes to set.
Make and set the orange layer
  1. Repeat the melting process for the orange layer in the saucepan over low heat, stirring constantly until smooth.
  2. Remove from heat, stir in the vanilla extract and orange gel food coloring until evenly colored.
  3. Pour the orange mixture over the chilled yellow layer, spread evenly, then freeze for 10 minutes to set.
Make and set the white layer
  1. Repeat the melting process once more for the white layer over low heat, stirring constantly until smooth.
  2. Remove from heat, stir in the vanilla extract (leave it uncolored), and keep the mixture smooth.
  3. Pour the white layer over the orange layer and spread into a smooth, even top.
  4. Press candy corn pieces gently into the top layer for decoration.
  5. Chill the fudge at least 2 hours until fully set, then lift out using the parchment overhang and slice into squares.

Notes

For clean, stripe-like layers, spread each layer quickly right after pouring, and keep the saucepan on low so the chocolate stays glossy. Store fudge airtight in the refrigerator up to 5 days; freeze up to 2 months. If you want a dairy-reduced version, use vegan white chocolate chips and dairy-free condensed milk in the same amounts (texture may vary slightly).