I love making this candy corn fudge because it is rich, creamy, and instantly festive. The smooth white chocolate base combined with soft layers of yellow, orange, and white makes it just as fun to look at as it is to eat. Every bite melts in my mouth and brings a nostalgic sweetness that feels perfect for fall gatherings and holiday trays.
Why You’ll Love This Recipe
I like this recipe because it uses simple ingredients and delivers big visual impact with very little effort. I enjoy how the layers come together easily without baking, and I always appreciate a dessert that can be made ahead of time. This fudge is perfect when I want something sweet, colorful, and guaranteed to stand out on a dessert table.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 ½ cups white chocolate chips (1 ½ cups per layer)
¾ cup heavy whipping cream (¼ cup per layer)
3 teaspoons vanilla extract (1 teaspoon per layer)
2 to 3 tablespoons honey or corn syrup, optional for extra smoothness
Yellow food coloring
Orange food coloring
Directions
I start by lining an 8×8-inch pan with parchment paper and setting it aside.
I divide the white chocolate chips into three separate heatproof bowls, one for each layer.
In a small saucepan, I gently heat the heavy whipping cream until it is warm but not boiling, then I divide it evenly among the three bowls.
I let the warm cream sit for a minute, then I stir each bowl until the chocolate is completely melted and smooth.
I mix vanilla extract into each bowl and add honey or corn syrup if I want a softer texture.
For the yellow layer, I stir in yellow food coloring, then spread it evenly into the pan. I place it in the refrigerator for about 10 minutes until slightly set.
For the orange layer, I add orange food coloring, gently spread it over the yellow layer, and chill again until firm enough to support the final layer.
For the white layer, I leave the mixture plain and spread it evenly on top.
I refrigerate the fudge for at least 2 to 3 hours, or until fully set, before slicing into squares.
Servings And Timing
I usually cut this fudge into about 16 small squares.
Preparation time is around 15 minutes, and chilling time takes about 2 to 3 hours. There is no baking required, which makes the process quick and easy.
Variations
I sometimes add candy corn pieces on top for extra texture and decoration.
I like using almond or peppermint extract instead of vanilla for a different flavor twist.
When I want a softer fudge, I increase the honey or corn syrup slightly.
I also enjoy making thinner layers in a larger pan for more delicate bite-sized pieces.
Storage/Reheating
I store this fudge in an airtight container in the refrigerator for up to one week.
If I want to keep it longer, I freeze it for up to two months and thaw it in the refrigerator before serving.
I do not reheat fudge, as it is best enjoyed chilled or at room temperature.
FAQs
Can I Make This Fudge Ahead Of Time?
I often make it a day or two in advance, and it sets beautifully while saving me time.
Do I Need A Candy Thermometer?
I do not use one for this recipe since the chocolate melts gently with warm cream.
Can I Use Milk Chocolate Instead Of White Chocolate?
I can, but the classic candy corn look works best with white chocolate.
Why Are My Layers Mixing Together?
This usually happens when I do not let each layer set slightly before adding the next one.
Can I Make This Dairy-Free?
I can substitute dairy-free white chocolate and coconut cream, though the texture may vary slightly.
Conclusion
I enjoy making candy corn fudge because it is simple, festive, and always a crowd-pleaser. The creamy texture and bright layers make it a standout dessert that I am proud to serve during the fall season. This recipe is one I come back to whenever I want an easy, no-bake treat with a fun seasonal touch.
A festive and colorful no-bake fudge with layers of white, orange, and yellow made from white chocolate and cream, perfect for fall gatherings and holiday dessert tables.
Ingredients
4 ½ cups white chocolate chips (1 ½ cups per layer)
¾ cup heavy whipping cream (¼ cup per layer)
3 teaspoons vanilla extract (1 teaspoon per layer)
2 to 3 tablespoons honey or corn syrup, optional for extra smoothness
Yellow food coloring
Orange food coloring
Instructions
Line an 8×8-inch pan with parchment paper and set aside.
Divide the white chocolate chips into three separate heatproof bowls.
In a small saucepan, gently heat the heavy whipping cream until warm but not boiling. Divide evenly among the three bowls.
Let the warm cream sit for a minute, then stir each bowl until the chocolate is completely melted and smooth.
Add 1 teaspoon of vanilla extract to each bowl. Optionally, stir in honey or corn syrup for extra smoothness.
Add yellow food coloring to one bowl and stir. Spread the yellow mixture evenly into the prepared pan. Refrigerate for 10 minutes until slightly set.
Add orange food coloring to the second bowl and stir. Gently spread the orange layer over the yellow one. Refrigerate until firm enough for the final layer.
Leave the third bowl plain (white layer). Spread it evenly on top of the orange layer.
Refrigerate the fudge for at least 2 to 3 hours until fully set.
Slice into squares and serve.
Notes
Top with candy corn pieces for decoration.
Use almond or peppermint extract instead of vanilla for a flavor variation.
Increase honey or corn syrup slightly for softer fudge.
