For those of us who find Candy Corn super-cute but can’t stand the taste, today’s Candy Corn Fudge is perfect! A quick no-bake fudge that mimics those cute white, orange and yellow layers but has a sweet vanilla flavor.

Candy Corn Fudge Recipe

By all accounts, candy corn sounds like it should be delicious. Jelly Belly describes their cone-shaped candy as boasting “creamy fondant, rich marshmallow, and warm vanilla notes.” Some people even claim that is has a buttery or nutty taste, and it is sweetened partially with honey so you’d think that flavor would be in the mix somewhere, too.

Personally, I’ve only eaten one in my life and between the stick-to-your-teeth texture, cloying sweetness and artificial flavoring aftertaste, I couldn’t make out ANY of those flavors… and I don’t ever plan on trying a second.

But I do find candy corn irresistibly cute and just because I don’t want to eat the original creation doesn’t mean I can’t whip up an adorable candy corn-inspired fudge!

Now, of course, if you like candy corn, you can incorporate them into this recipe by either chopping them up and stirring them into the fudge batter or by topping each square with an individual piece of candy corn.

For a twist, you can skip the loaf pan or casserole dish and use a silicone baking mold to form the fudge into fall-themed shapes like we did with our Snowflake Fudge.

I’ve made this fudge recipe a couple of different ways – with vanilla-flavored candy melts and with white chocolate chips. Personally, I liked the flavor of the white chocolate chip version better but it was more tempermental to make and the fudge layers didn’t stick together as nicely, so I recommend the candy melt version for an easier fudge-making experience.

Sometimes there are pumpkin spice-flavored candy melts available in the fall, so if you wanted to, you could use those for the orange layer for a candy corn that tastes a bit like a pumpkin spice latte.

I already had orange, yellow and white candy melts on hand, but you can instead use just plain white candy melts and use these candy colorings to dye some of the batter yellow and orange. (Just don’t try to use standard food coloring, as the water content in those will not react well with the candy melts.)

Also, I experimented with warming up the condensed milk with the candy melts in the microwave or adding it in after. You have to be very careful heating up the sweetened condensed milk in the microwave, as it can bubble up and become very hot. However, adding the room-temperature milk to the candy melts after heating will cool down the mixture and you will have to work quickly to mix it together and then fold it out into the prepared pan. I recommended adding it after in the recipe below mostly for safety, but you can experiment to see what works best for you.

Can this fudge be frozen? Our candy corn fudge will last at room temperature for up to two weeks, if kept in an airtight container. Refrigerating will allow it to last up to a month, but note that the fudge will have beads of condensation after removing from the fridge.

More Homemade Fudge Recipes

• Hot Chocolate Fudge
• Bailey’s Irish Cream Fudge (with video)
• 3-ingredient Chocolate Bailey’s Fudge (with video)
• Andes Mint Fudge
• Nutella Fudge (with video)

Check out our quick recipe video to see how easy it is to make our candy corn fudge recipe – and then don’t forget to scroll down to grab your free printable recipe card:

Candy Corn Fudge Ingredients

• 3/4 cup orange candy melts
• 3/4 cup yellow candy melts
• 3/4 cup white chocolate chips or candy melts
• 9-12 Tablespoons sweetened condensed milk <– note, do not use Carnation Condensed Milk as it is more runny than brands like Eagle Brand or Great Value and hasn’t yielded great results for readers who have used it in our other no-cook fudge recipes

Scroll down to the printable recipe card for full measurements.

Tip: you can swap out the candy melts for white chocolate chips and use candy coloring to achieve the pretty layers, if desired.

Kitchen Tools You May Find Helpful

• Measuring cups and spoons
• Microwave-safe bowls
• Casserole dish or loaf pan <– I love these Pyrex dishes with fitted lids for easy transportation to parties or leftover storage. I used a 9″ x 4″ dish
• Rubber spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
• Sharp kitchen knife

How to Make Candy Corn Fudge

Grease and line a loaf pan or small casserole dish with parchment paper.

Place each color of the candy melts in a separate microwave-safe bowl.

Melt the white candy coating or chocolate chips first, heating for 25 seconds, stirring well, and reheating as needed until smooth.

Stir in 3-4 Tablespoons of sweetened condensed milk, adjusting to your personal taste and texture preference (the more milk you use, the softer the final texture).

Fold the white fudge mixture out into the prepared loaf pan and use an offset spatula or the back of a spoon to smooth down this layer and place in the fridge.

Repeat steps with the orange candy coating: heating, adding the sweetened condensed milk, and then smoothing over the white fudge layer.

Repeat with the yellow candy coating and then refrigerate for 3 hours or overnight before cutting into squares and serving.

Pin this Easy Fall Fudge recipe for your next sweet treat:

Grab your free printable recipe card for our candy corn fudge recipe:

I hope your family loves this sweet candy corn fudge as much as mine does!

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