Holiday candy corn fudge is an easy to make recipe. It is fun to create with kids and sure to become a holiday favorite! But don't stop with just Christmas; seasonal candy corn makes this fun for any holiday!
It wouldn't be the Christmas holiday season at my house without a batch or two of fudge making it to the treat line up! My sister makes a delicious candy cane fudge and I often also add a basic chocolate fudge. It's a nice texture change to all the cookies that we bake this time of year!
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This fun and festive holiday candy corn fudge recipe comes from a fellow blogger that I met at the Everything Food Conference in 2019. Tiffany Dahle of Peanut Blossom has written two kids' baking books and was kind enough to gift me The Ultimate Kids' Baking Book last year.
The Bugs and I have greatly enjoyed using the cookbook and I love how well it's laid out for my girls to take charge on a recipe! If you need a last minute gift idea, this book is a good one!!
ingredients needed for holiday candy corn fudge
Seven ingredients {I forgot to add kosher salt to the above photo!🤦🏻♀️} and about 15 minutes of active time is all that stands between you and this fudge!
- White chocolate chips ~ I love using Ghirardelli chips in my recipes
- Unsalted butter ~ although you could sub salted here and omit the kosher salt
- Vanilla extract
- Heavy whipping cream
- Kosher salt ~ helps to balance the sweetness
- Holiday candy corn
- Sprinkles of your choice
Tiffany has you create this in the microwave, but I used a double boiler. Both methods are included in the recipe card!
where do you find holiday candy corn?
My local grocery store and my local Sprouts both carry seasonal colored candy corn. Jelly Belly also makes a "reindeer version" as does the Zachary brand. I'd venture to guess if you look in the seasonal or holiday candy section at your grocery store that you can find some too!
let's make holiday fudge!
Start by preparing an 8x8 baking pan with parchment paper.
Then place the butter, kosher salt and heavy cream in heat proof bowl and heat until melted over a double boiler. Once the mixture is melted together and hot, remove from the heat and add the white chocolate chips. Allow the heat of the mixture to melt the chocolate while you stir it all together.
Spread the fudge mixture into the prepared pan and place the candy corn on top. Use your fingers to lightly press the candy corn into the fudge mixture. Finally, add sprinkles, lightly pressing those in as well.
Allow the fudge to firm up, then cut into desired size pieces and enjoy!
I've only made this fudge at Christmas, but I think it would be so pretty with the pastel candy corn that makes an appearance for Easter!
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this holiday candy corn fudge. It warms my heart to see you bring these recipes to life! Thank you for being here and happy creating!
more candy recipes you may enjoy ~
- Easy Homemade Marshmallows
- Homemade Caramels
- Cookie Butter White Chocolate Bark
- Strawberry Coconut Chocolate Bars
- Chocolate Coconut Bites
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Holiday Candy Corn Fudge
This easy to make recipe is fun to create with kids and sure to become a holiday favorite! Seasonal candy corn makes this fun for any holiday!
Ingredients
- 1 tablespoon unsalted butter (14g)
- ¼ teaspoon kosher salt
- ¼ cup heavy whipping cream (60mL)
- 1 ½ teaspoons pure vanilla extract
- 2 ½ cups white chocolate (chips, chocolate or chocolate melts) (238g)
- 11 ounces holiday candy corn (312g)
- Assorted sprinkles
Instructions
- Line an 8x8 baking pan with parchment paper and set aside.
- Cut the butter into small pieces and place in the bowl of a double boiler along with the salt, cream and vanilla. Place over a saucepan of simmering water and stir until the butter is melted and the mixture is hot. Carefully remove the bowl from the saucepan and add the white chocolate; let the heat of the liquid melt the chocolate. If the chocolate doesn’t melt all the way, place the bowl on top of the saucepan again and stir until smooth. *You can also use a microwave - place the butter, salt, cream and vanilla in a microwave safe bowl and heat on high for 40 seconds, or until the butter has melted completely and the mixture is hot. If the white chocolate doesn't melt all the way, use 10 second intervals until the mixture is smooth.
- Spread the fudge into the prepared pan and press the candy corn evenly over the top of the fudge. Sprinkle the sprinkles over the top and lightly press those into the fudge as well.
- Let the fudge cool and firm up. Use the parchment paper to pull the fudge out of the pan and place it on a cutting board. Cut into desired sizes.
Notes
Store any leftovers in an airtight container in the refrigerator for up to one week.
Recipe from The Ultimate Kids Baking Book by Tiffany Dahle, also the creator of the blog, Peanut Blossom. I only adapted the method and the pan size.
Nutrition Information:
Yield:
25Serving Size:
1Amount Per Serving: Calories: 152Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 39mgCarbohydrates: 22gFiber: 0gSugar: 21gProtein: 1g
The nutrition information is an estimate and may not be entirely accurate.
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