As soon as the leaves begin to turn and that crisp autumn air rolls in, there’s one treat I find myself craving year after year Candy Corn Fudge Squares. This cozy, colorful dessert has become a seasonal staple in my kitchen. It all started when I wanted to surprise my kids with a fall-themed snack that didn’t involve a complicated baking process. I remembered my grandmother’s simple fudge recipe and decided to add a candy corn twist. The result? A creamy, sweet square layered in warm fall colors and packed with nostalgia.
If you love easy-to-make seasonal desserts, this one’s for you. Perfect for Halloween parties, bake sales, or just a cozy night at home, Candy Corn Fudge Squares are rich, festive, and almost too cute to eat almost.
Let’s walk through exactly how to make these sweet squares from scratch, with tips for success, storage advice, and creative variations.
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Candy Corn Fudge Squares
- Total Time: 2 hours 17 minutes
- Yield: 16 squares
Description
Creamy, colorful, and perfectly festive, these no-bake Candy Corn Fudge Squares are the ultimate fall treat. Whether you’re prepping for a Halloween bash or just want a cozy kitchen win, these layered sweets bring all the autumn magic without any of the stress.
Ingredients
- 1 cup white chocolate chips (for yellow layer)
- 1/3 cup sweetened condensed milk (for yellow layer)
- 1/4 tsp vanilla extract (for yellow layer)
- Yellow gel food coloring
- 1 cup white chocolate chips (for orange layer)
- 1/3 cup sweetened condensed milk (for orange layer)
- 1/4 tsp vanilla extract (for orange layer)
- Orange gel food coloring
- 1 cup white chocolate chips (for white layer)
- 1/3 cup sweetened condensed milk (for white layer)
- 1/4 tsp vanilla extract (for white layer)
- Candy corn pieces (optional)
- White chocolate drizzle or sprinkles (optional)
Instructions
- Line an 8×8-inch baking pan with parchment paper.
- In a microwave-safe bowl, melt 1 cup white chocolate chips with 1/3 cup sweetened condensed milk in 30-second bursts, stirring until smooth.
- Stir in 1/4 tsp vanilla extract and yellow food coloring.
- Spread the yellow layer evenly in the pan and chill for 10 minutes.
- Repeat the melting and mixing process with the orange food coloring to create the orange layer.
- Gently spread the orange mixture over the yellow layer and refrigerate for another 10 minutes.
- Repeat again for the white layer without food coloring. Pour and smooth over the orange layer.
- Top with candy corn pieces, white chocolate drizzle, or sprinkles if desired.
- Chill for at least 2 hours or until fully set.
- Lift the fudge out using the parchment paper and slice into squares with a warm, sharp knife.
Notes
Use gel food coloring to maintain the right fudge consistency. Allow each layer to chill just enough so they stick together but don’t blend. Store in an airtight container in the fridge for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients You’ll Need
Here’s everything you need for this foolproof recipe. These pantry-friendly ingredients come together beautifully to create that iconic layered candy corn look:
Bottom Layer (Yellow):
- 1 cup white chocolate chips
- 1/3 cup sweetened condensed milk
- 1/4 tsp vanilla extract
- Yellow gel food coloring
Middle Layer (Orange):
- 1 cup white chocolate chips
- 1/3 cup sweetened condensed milk
- 1/4 tsp vanilla extract
- Orange gel food coloring
Top Layer (White):
- 1 cup white chocolate chips
- 1/3 cup sweetened condensed milk
- 1/4 tsp vanilla extract
Topping (Optional):
- Candy corn pieces
- White chocolate drizzle or sprinkles
Step by Step Instructions
Follow these simple instructions to get that beautiful layered fudge look without any stress:
Step 1: Line Your Pan
Use parchment paper to line an 8×8-inch baking pan. This helps you lift the fudge out easily later.
Step 2: Make the Yellow Layer
In a microwave-safe bowl, heat 1 cup white chocolate chips and 1/3 cup condensed milk in 30-second bursts. Stir until smooth. Mix in the vanilla and yellow food coloring. Pour into the pan and spread evenly. Chill for 10 minutes.
Step 3: Add the Orange Layer
Repeat the same steps with the orange food coloring. Spread gently over the yellow layer and refrigerate for another 10 minutes.
Step 4: Finish with the White Layer
Melt the final 1 cup of white chocolate with condensed milk, add vanilla, and pour over the top. Smooth it out and decorate with candy corn if desired.
Step 5: Chill Completely
Refrigerate for at least 2 hours before slicing into squares. Store any leftovers in an airtight container.
Tips for Perfect Candy Corn Fudge Squares
Even though this is a beginner-friendly recipe, a few insider tips can help ensure success:
- Use gel food coloring to keep the texture smooth. Liquid food coloring can throw off the balance.
- Let each layer set just enough to avoid color blending, but not so long that layers won’t stick.
- Cut with a sharp knife dipped in warm water for clean, neat squares.
- Don’t rush the chilling process patience pays off with perfect layers!
Love simple recipes like this? Try our cheesecake banana pudding bites or these moist banana bread pudding bars for more easy treats.
Delicious Variations
Want to make this recipe your own? Here are a few fun and dietary-friendly ideas:
Gluten-Free Version:
This recipe is naturally gluten-free as written just double-check your chocolate chips and condensed milk labels to be safe.
Add a Streusel Crust:
For an extra bite and buttery base, press a shortbread or graham cracker crust into the pan before the yellow layer.
Chocolate Twist:
Substitute the white chocolate in the top layer with milk or dark chocolate for a bold contrast and richer taste.
Fall Spice Version:
Mix a dash of cinnamon or pumpkin spice into the yellow and orange layers for cozy fall vibes.
Pair it with our fall-inspired brown sugar pumpkin loaf or healthy pumpkin oatmeal bars for a full autumn dessert tray.
Storage Tips
Keep your Candy Corn Fudge Squares fresh and tasty with these simple storage tips:
- Refrigerator: Store in an airtight container for up to 7 days.
- Freezer-Friendly: Wrap tightly in wax paper and freeze for up to 2 months. Thaw in the fridge before serving.
- Room Temperature: Okay for up to 2–3 hours at a party, but refrigerate again afterward to maintain texture.
Planning a Halloween dessert board? Add these squares alongside our spooky jack-o-lantern omelets or sweet monster bagels for full seasonal charm.
Why Readers Love This Recipe
Home bakers return to Candy Corn Fudge Squares every fall because they check all the boxes: easy, festive, kid-approved, and no-fail. Whether you’re a beginner or just looking for something quick and cute, this recipe guarantees a warm, sugary smile.
Looking for more? Try our apple pumpkin streusel muffins or the moist banana chocolate chip pumpkin bread for a seasonal baking marathon.
FAQs
1. Can I use regular milk instead of condensed milk?
No, condensed milk is essential for the right texture and sweetness. Regular milk won’t set properly.
2. Do I need a candy thermometer?
Not at all! This is a microwave-based fudge recipe that’s beginner-friendly no thermometer needed.
3. Can I make this ahead for a party?
Yes! These store beautifully in the fridge or freezer. You can make them up to a week in advance.
4. What size pan should I use?
An 8×8-inch pan works best for thicker squares. You can use a 9×9 for thinner pieces or double the recipe for a 9×13.
Conclusion
Candy Corn Fudge Squares are the ultimate fall dessert sweet, fun, and surprisingly simple. With no baking required and ingredients you probably already have, you’ll find yourself making these on repeat all season. Share them at your next gathering or keep a stash in the fridge just for you. Happy fall baking!