Nothing says spooky season like a tray of colorful Halloween fudge! My easy Halloween-themed fudge takes only 5 ingredients and about 10 minutes of hands-on time, yet delivers rich, creamy squares loaded with candy corn and sprinkles. I designed this recipe to be as fuss-free as possible–no candy thermometer, no stovetop, and no complicated steps. Made in the microwave, this candy corn fudge recipe is all about bold flavor, eye-catching colors, and fun presentation.
Halloween Candy Corn Fudge
The fun thing about this Halloween-themed fudge is that it’s infinitely customizable. Made with a base of sweetened condensed milk and white chocolate chips, it’s naturally creamy and sweet, perfect for all kinds of toppings. Plus it melts together in the microwave in just minutes, leaving me plenty of time to decorate! I top mine with candy corn and Halloween sprinkles for the classic candy corn fudge look, but you can swap in gummy worms, crushed cookies, or any spooky topping you like. So fun!
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How to Cleanly Cut Fudge
Before your Halloween fudge has fully set, I recommend lightly scoring the top with a sharp knife. Once chilled, you can cut clean squares without cracking the candy on top. For even cleaner cuts, I recommend running a sharp knife under hot water, drying it, and then slicing through the fudge. Warming the blade melts through the chocolate just enough to give smooth edges without tearing sprinkles or dragging candy through the cut.
Halloween Fudge Recipe
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
Ingredients
- 14 ounces sweetened condensed milk (1 can)
- 3½ cups white chocolate chips
- 1 teaspoon pure vanilla extract
- 1 cup candy corn
- 2 tablespoons Halloween sprinkles
Instructions
- Line a square 8×8 pan with parchment paper and set it aside.
- Combine the sweetened condensed milk and chocolate chips in a large microwave-safe bowl. Microwave on high for 30 seconds. Stir and then microwave for another 30 seconds.14 ounces sweetened condensed milk, 3½ cups white chocolate chips
- Stir in the vanilla and mix until the fudge is smooth, then pour into the prepared pan.1 teaspoon pure vanilla extract
- Add the candy corn and sprinkles on top, and gently press them in so they stick.1 cup candy corn, 2 tablespoons Halloween sprinkles
- Set the fudge aside to cool to room temperature, about 2 hours.
- Remove the fudge from the pan and slice into desired size.
Notes
- Melt the chocolate in 30-second intervals in the microwave. You can also use a double boiler to melt the chocolate.
- To properly set, the fudge needs to reach the soft ball stage, which is 235-240°F. You can check this with an instant-read thermometer.
- Work quickly to transfer the completed fudge to a prepared baking dish. This will help set the fudge and keep it smooth.
- The fun thing about this fudge recipe is that you can easily customize it. If you don’t like candy corn, feel free to add a different candy on top of the fudge. Mini Reese’s would work well on this fudge.
- Feel free to use any color sprinkles that you have on hand.
- You want to make sure that you place the finished fudge in the fridge to harden. This will ensure that your fudge stays smooth and creamy, even after cutting it.
- I like to score the top before chilling for easier cuts.
- Use a warm knife to cleanly slice through the set fudge.
How to Make Halloween Fudge Step-by-Step
Prep: Gather up all of the ingredients needed to make this fudge. Line a square 8×8 pan with parchment paper and set it aside.
Mix the Fudge: Combine 14 ounces (1 can) of sweetened condensed milk and 3½ cups of white chocolate chips in a large microwave-safe bowl. Microwave on high for 30 seconds. Stir and then microwave for another 30 seconds, or until melted and combined. Alternatively, you can melt this on the stovetop over low heat. To ensure the fudge will set properly, it needs to reach the soft-ball stage (235-240°F). You can check this with an instant-read thermometer.
Add the Vanilla: Stir in 1 teaspoon of vanilla extract and mix until the fudge is smooth. Transfer the fudge to the prepared pan. Work quickly, or the fudge will begin to set and become difficult to manipulate.
Top and Set: Add 1 cup of candy corn and 2 tablespoons of Halloween sprinkles on top. Make sure to press the toppings down slightly so they stick into the fudge. For easier cuts, score the top of the fudge now with a clean knife. Set the fudge aside to cool to room temperature, about 2 hours. I like to chill my fudge in the fridge to ensure it fully hardens. Remove the fudge from the pan and slice into desired size with a warm knife for clean cuts.
How to Store and Freeze
Store leftover Halloween fudge in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Let thaw at room temperature before enjoying.
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