There were three driving forces that prompted this recipe, and they are, in order of importance:
- I think candy corn is really gross. But I like to decorate with it.
- Despite said aversion, I feel that it is my duty, as a dessert blogger, to provide a candy corn-related recipe during the month of October.
- I have never made fudge before in my life.
Having said that– this fudge actually kind of tasted like candy corn (which was probably totally mental), and I absolutely LOVED it.
And it’s the easiest thing in the world to make.
Being a first time fudge maker, I really wasn’t looking for things to get too out of hand– so it’s just your standard, run of the mill, sweetened condensed milk fudge recipe!
4. I love fudge and will be making it in every holiday form forever more.
Fudge Candy Corn
Recipe Source: a can of Sweetened Condensed Milk
- 6 cups white chocolate chips (I found that Nestle Toll House melted best)
- 2 cans sweetened condensed milk
- Food coloring: yellow, orange (I used gel)
- Line a 9×9 baking dish with wax paper.
- In a large saucepan, combine white chips and sweetened condensed milk over medium-low heat. Stir until completely melted and smooth. Remove from heat.
- Pour 1/3 of the mixture into prepared baking dish and chill for 15 minutes. (Keep remaining fudge in saucepan, heat off).
- Stir fudge over low heat until melted and smooth again (should only take a minute or two).
- Pour 1/3 of mixture into a medium mixing bowl and whisk in orange food coloring (or 2 yellow + 1 red). Pour over the white layer in baking dish. Let chill for 15 minutes.
- Again, reheat the remaining 1/3 of fudge over low heat until melted and smooth. Whisk in yellow food coloring and pour over orange layer in baking dish.
- Let chill for 3-4 hours or overnight (best results).
Make sure you check out my White Chocolate Peppermint Fudge in a jar!
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