Candy Corn Fudge – a delicious recipe with sugar, marshmallow cream, milk, unsalted butter, corn, white chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line 8-inch square pan with aluminum foil, extending foil over edges. Butter the foil. Set aside.
2
In a large heavy bottom pot, combine marshmallow cream, sugar, evaoprated milk and butter. Bring the mixture to a boil over medium-high heat. Cook, stirring constantly, until the mixture reaches a soft ball stage (235 u00b0 on a candy thermometer). This will take 10 to 15 minutes.
3
Remove from heat and stir in white chocolate chip pieces. When they have completely melted, stir in candy corn. The mixture will get hard to stir. Immediately transfer to the foil-lined pan and smooth the top until even. Press candy corn pieces on top, if desired. Let cool for about 2 hours before cutting.
872
kcal
Calories
39
g
Fat
127
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups sugar Dixie Crystal, 7 ounces marshmallow cream, 2/3 cup evaporated milk, 2 tablespoons unsalted butter, and more.
Yes, Candy Corn Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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