Microwave Candy Corn Fudge (5 minute prep)
This Microwave Candy Corn Fudge is creamy, sweet, and packed with actual candy corn in every bite. You will love how easy it is to make this fudge in the microwave with white chocolate chips and sweetened condensed milk.
Everyone loves when I take this classic candy and turn it into a fun halloween treat! It is the perfect sweet treat for the candy corn fan in your family. I especially love that there are no layers to make or candy colorings to mess with. Just melt, mix, and let the fudge set!
As soon as you have candy corn in the house, our Candy Corn Crunch Bark is another easy way to put it to good use. For another festive treat, try our Halloween Crack.
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Ingredients
You only need four ingredients to make this easy fudge recipe.
See the recipe card below for the exact quantities of each ingredient.
- Sweetened Condensed Milk: This is what gives the fudge its rich, creamy consistency.
- White Chocolate: I use plenty of white chocolate so the fudge sets firmly while still staying creamy.
- Pure Vanilla Extract: A little vanilla rounds out the sweetness and gives the white chocolate fudge more flavor.
- Candy Corn: I mix a full cup right into the fudge, then add more on top. You get actual pieces of candy corn throughout instead of just candy corn-inspired colors.
To make this easy recipe grab an 8x8 baking pan, and a large microwave safe mixing bowl.
Variations
- Halloween Sprinkles: Add festive sprinkles over the top along with the extra candy corn.
- Peanuts: Mix in salted peanuts for a sweet and salty combination that works especially well with candy corn.
- Half Batch: Use half the amounts and place in a loaf pan for a smaller portion.
- Different Candy: Swap some of the candy corn for chopped Halloween candy if you want to use up what you have on hand.
- Layer It: Melt into 3 individual bowls and make an orange layer, white layer and then yellow layer for the similar look to the nostalgic candy.
How to Make Microwave Candy Corn Fudge
With just a microwave and a mixing bowl, this homemade fudge couldn't be much easier to make.
Prepare an 8x8 baking pan with parchment paper, set aside.
In a large microwave safe mixing bowl, add sweetened condensed milk and chocolate chips. Stir together, then microwave on high in 20 second intervals, stirring well each time. Once only a few small pieces of chocolate remain, continue stirring until completely melted and smooth.
Working quickly, stir in vanilla and 1 cup candy corn.
Add fudge to your prepared pan and add remaining candy corn on top, pressing down lightly.
Let the fudge cool for 2 hours at room temperature, or until fully set.
Slice into your desired size and enjoy.
Hint: White chocolate can scorch quickly, so microwave in short increments and stir really well between each one. The residual heat will continue melting the chocolate as you stir.
Recipe Tips
- Work Quickly: Once the chocolate is melted, stir in the vanilla and candy corn and get everything into your prepared pan fairly quickly before the fudge starts to set.
- Press, Don't Mix: Add the remaining candy corn to the top and gently press it into the fudge so it stays in place without disappearing into the mixture.
- Give It Time: Let the fudge fully set before slicing. If it still feels soft after 2 hours at room temperature, give it a little more time or pop it in the fridge.
Looking for another easy Halloween treat? Our Halloween Puppy Chow is a fun no-bake option that's perfect for parties or movie nights.
More Halloween Recipes
Storage Instructions
- Room Temperature: Store the fudge in an airtight container at room temperature for up to 1 week. Place parchment or wax paper between layers to prevent sticking.
- Refrigerator: For firmer fudge, keep it in an airtight container in the refrigerator for up to 2 weeks.
- Freezer: Freeze individual pieces in a freezer-safe container with parchment paper between the layers for up to 3 months. Thaw in the refrigerator before serving.
Serving Suggestions
- Candy Corn Favorites: Candy Corn Crunch Bark, and Halloween Snack Mix.
- More Festive Treats: Monster Eye Pretzels, Spiderweb Brownies, and Sugar Cookie Bars.
Candy Corn Fudge Recipe FAQs
The ratio of white chocolate to sweetened condensed milk is important for getting a firm fudge. Also, make sure the chocolate is completely melted and give the fudge enough time to fully set before slicing.
No. That's one of the best parts of making microwave fudge with sweetened condensed milk. There's no sugar syrup to cook to a specific temperature.
Not really. Since you are only heating the mixture up to where it just starts to melt, it isn't hot enough to melt it. It may soften slightly when stirred in, but you should still have pieces of candy corn throughout the finished fudge.
Yes. Gently melt the white chocolate chips and sweetened condensed milk together over low heat on the stovetop, stirring frequently until smooth, then continue with the recipe.
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Microwave Candy Corn Fudge
Equipment
- 8x8 Metal Pan
- Large Mixing Bowl microwave safe
Ingredients
- 14 ounce can sweetened condensed milk
- 21 ounces white chocolate
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt optional
- 1 cup candy corn plus ⅓ cup for topping
Instructions
- Prepare an 8x8 metal pan with parchment paper, set aside.
- In a large microwave safe mixing bowl, add sweetened condensed milk and chocolate chips. Stir together, then microwave on high in 20 second intervals stirring well between each. Once only a few small pieces of chocolate remain, continue stirring until completely melted and smooth.
- Working quickly, stir in vanilla and 1 cup candy corn.
- Transfer the fudge to the prepared pan and smooth out as evenly as you can, then add any extra candy corn on top, pressing down lightly (they do not have to go all the way in, unless you want them to).
- Let the fudge set at least 2 hours at room temperature, or you can place in the fridge.
- Slice into your desired size and enjoy.
Notes
- Work Quickly: Once the chocolate is melted, stir in the vanilla and candy corn and get everything into your prepared pan fairly quickly before the fudge starts to set.
- Press, Don't Mix: Add the remaining candy corn to the top and gently press it into the fudge so it stays in place without disappearing into the mixture.
- Give It Time: Let the fudge fully set before slicing. If it still feels soft after 2 hours at room temperature, give it a little more time or pop it in the fridge.
- Be Patient: White chocolate can scorch quickly, so microwave in short increments and stir really well between each one. The residual heat will continue melting the chocolate as you stir.
- Room Temperature: Store the fudge in an airtight container at room temperature for up to 1 week. Place parchment or wax paper between layers to prevent sticking.
- Refrigerator: For firmer fudge, keep it in an airtight container in the refrigerator for up to 2 weeks.
- Freezer: Freeze individual pieces in a freezer-safe container with parchment paper between the layers for up to 3 months. Thaw in the refrigerator before serving.
Nutrition
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I just loved candy corn as a kid, but I don’t really it is anymore on its own. When you add it into the white chocolate fudge it just hits different! It is so good, and the creamy fudge is the best texture.