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Candy Corn Fudge

Candy Corn Fudge made with white chocolate and pretzels is a fun and festive Halloween treat that's both sweet and salty.

Prep2 hr 15 min
Total2 hr 15 min
Serves16

Candy Corn Fudge is a super fun Halloween treat to make with your kids. Fudge need not be just for Christmas. This Candy Corn Fudge is perfectly decked out for trick or treat time. It’s made from cream cheese, white chocolate, broken pretzels, and of course- candy corn. It is super creamy and delicious.

Squares of Candy Corn Fudge on a dark background.

I love making things with candy corn, but the taste of candy corn doesn’t tempt me that much. One or two bites and I’ve had enough.

I know a lot of people aren’t crazy about the taste of candy corn. This fudge actually only has candy corn on top and it is easy to take them off if you don’t like them. Then you’re left with a creamy white chocolate-pretzel fudge . Sweet and Salty. Just the way I like things.

Cream Cheese Base

This is a super easy fudge to make but it’s a little different than most fudge recipes. (Besides the fact that it has candy corn in it.) It also has cream cheese in it and everything is mixed together using a mixer.

Ingredients Needed

Cream Cheese
Confectioners’ Sugar
Vanilla Extract
White Chocolate Chips
Pretzels
Candy Corn

Candy Corn Fudge Recipe Tip

The key to having success with cream cheese is to let it come completely to room temperature. If you get impatient, you risk it not mixing in well with the other ingredients and you want your fudge to be silky smooth.

Candy Corn Fudge - a festive Halloween treat with pretzels and white chocolate.

How To Store

This fudge is best stored in the refrigerator. It can also be frozen for up to 2 months. Thaw in the refrigerator overnight.

And if you don’t like candy corn, just think of it as a garnish. 🙂

Squares of Candy Corn Fudge with pieces of candy corn scattered around them.

More Halloween Desserts

Originally posted September 27, 2014.

Ingredients

1 (8-ounce) package cream cheese,, room temperature
2 cups confectioners’ sugar
2 teaspoons vanilla extract
3 cups white chocolate chips
2 cups broken pretzel pieces
1 cup candy corn

Equipment 8-inch Square Baking Dish, Parchment Paper, Hand-held electric mixer, Double-Boiler

Steps

1
Line an 8-inch square pan with parchment paper, letting paper extend up and over sides.
2
Beat cream cheese and confectioners’ sugar using an electric mixer about 2 minutes. Mixture should be smooth. Beat in vanilla.
3
In a double-boiler or a pan with a very thick bottom, melt the white chocolate. Keep the heat low and stir frequently so the chocolate does not burn.
4
Add melted white chocolate to cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in the pretzel pieces.
5
Pour mixture into prepared pan. Top with candy corn. Refrigerate until firm, at least 2 hours and up to 2 days. Transfer to cutting board and cut into 1-inch squares.