This no-bake candy corn fudge is an easy-to-make Halloween candy with only four ingredients! Melt in your mouth and cute as can be, this easy candy corn fudge recipe is a sweet treat to make with your kids!
Candy corn -- the quintessential fall goodies! With its distinct shape and eye-catching colors, one can hardly miss them on grocery aisles once the fall season starts. This candy corn fudge recipe pays homage to these beloved childhood treats in the form of creamy fudge using white chocolate, vanilla frosting, and butterscotch chips.
Why We Love this Fun Halloween Treat
- It is an easy, no-bake Halloween recipe ready for chilling in less than 15 minutes. You can make the colorful layers using only your microwave, a bowl, and a pan!
- They are made using delicious, ready-made ingredients that you simply melt and mix, then layer and chill.
- This fudge is very rich, so I cut them into tiny squares. This means one pan can produce a lot of candies to go around, or give away.
- They are the perfect addition to your Halloween party snack table together with Halloween M&M Cookie Bars and Peanut Butter Candy Corn Cookies.
This candy corn fudge is a fun way to combine our fave sweet treats into one awesome fall-flavored Halloween snack! It uses just 4 ingredients!
Here's what you need:
- White chocolate chips -- Invest in a good brand to get a creamy and silky texture! You can also use white chocolate blocks that are crushed into smaller pieces for easier melting. These will be used to make the yellow and white fudge layer so you need 2 bags.
- Vanilla frosting -- I find it easier just to buy ready-to-spread frosting, it saves me time and effort. However, feel free to make it from scratch just like what I used for my lemon cupcake frosting.
- Butterscotch chips -- I used these to capture the honey butter flavor of the candy corn in the orange mixture.
- Red and yellow food coloring -- Different brands of food coloring have different intensities, so it may take some experimenting with the amount of red and yellow to come up with your preferred shade of orange. Or if you can find it, use orange food coloring.
All you need is a microwave to melt the chocolate and butterscotch chips. You also need a rectangular pan, I use a 9x13-inch for this recipe. You can halve the recipe and make it in a 9x9-inch or 8-inch pan. You’ll have to adjust the measurement of the ingredients though. See notes below for the specific instructions.
How to Make Candy Corn Fudge
Melt, mix, layer and chill! It does not take a lot of work to get these mini fudge bars ready! These are super easy to make and do not require any cooking or baking. Let’s get to it!
- Line a 9x13-inch pan with parchment paper.
- Make the white layer. In a large microwave-safe bowl, melt 1 bag of the white chocolate chips, stirring every 30 seconds until melted. Stir in 1 tub of the frosting until evenly combined. Pour and spread evenly into the prepared pan.
- Make the orange layer. Clean and dry bowl. Melt butterscotch chips, stirring every 30 seconds until melted. Mix in 1 tub of the vanilla frosting. Drop red and yellow food coloring into the mixture (about ½ teaspoon of each) and mix until you reach desired orange color. (Or use drops of orange food coloring.) Spread the mixture evenly over the first layer.
- Make the yellow layer. Clean and dry the bowl one more time. Melt the second bag of white chocolate chips. Mix in the last remaining tub of frosting. Stir in the desired amount of yellow food coloring (about ¼ teaspoon is what I use). Spread yellow fudge mixture evenly over the orange layer.
- Chill. Cover and refrigerate until firm, at least 1 hour.
- Cut and serve! Remove from the pan by lifting the parchment paper and flipping the fudge over onto a cutting board. Peel off the paper and use a sharp knife to slice into small squares for serving!
Note: If using a square pan combine ½ bag of white chocolate chips with ½ tub of frosting for the white layers. And ½ bag of butterscotch chips with ½ tub of frosting for the orange layer.
- I like to butter the baking dish first so the parchment paper will stick and line the pan. Make sure to also leave a few inches of parchment paper hanging on the sides of the pan for easier extraction. (You can use aluminum foil, but make sure to butter foil.)
- I do not recommend serving the fudge bars outside on a hot day. This fudge needs to stay cool and not warmer than room temperature.
- Top or decorate them with candy corn pieces or sprinkles if desired!
- You can serve them cut them into small cubes, or you can slice them into small triangles to mimic the shape of real candy corn.
- Dip your knife in hot water to make cleaner and more precise cuts. Wipe the knife clean with every slice you make to prevent the colored layers from smearing.
Storage and Leftovers
Store: First, place a piece of parchment paper between each layer of cut bars to keep them from sticking to each other. Keep them in an airtight container and store them in the fridge.
Freeze: Wrap them in foil or plastic wrap then place them in freezer-friendly bags. They can stay frozen for up to three weeks.
More Halloween Desserts
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This recipe was originally published October 2008 and updated September 2022.
Candy Corn Fudge
- 2 bags (12 oz each) white chocolate chips (or vanilla baking chips)
- 3 tubs (16 oz. each) ready-made vanilla frosting
- 1 bag (10 oz.) butterscotch chips
- Red and yellow food coloring
- Line a 9x13-inch pan with parchment paper, with edges hanging over.
Make the white layer:
- In a large microwave safe bowl, melt 1 bag of the white chocolate chips, stirring every 30 seconds until melted. Stir in 1 tub of the frosting until evenly combined. Spread evenly into the 9x13 pan.
Make the orange layer:
- Clean and dry bowl. Melt butterscotch chips, stirring every 30 seconds until melted. Mix in 1 tub of the vanilla frosting. Drop red and yellow food coloring into mixture (about ½ teaspoon of each) and mix until you reach desired orange color. Spread mixture evenly over the white layer in the pan.
Make the yellow layer:
- Clean and dry bowl one more time. Melt second bag of white chocolate chips. Mix in last remaining tub of frosting. Stir in desired amount of yellow food coloring (about ¼ teaspoon is what I use). Spread evenly over the orange layer.
- Cover and refrigerate until firm, at least 1 hour.
- To remove from pan, lift parchment paper and flip fudge over onto cutting board. Peel off paper and slice into small squares for serving.