This whimsical, fun, Candy Corn Swirled Fudge is easy to make and each batch is a delicious work of art! You’ll love having this wonderful confection for gift-giving and entertaining.
I knew my sister Annie, would laugh when I texted her a picture of my Candy Corn Swirled Fudge. And she did! Annie always teases me about my love for candy corn. She remembers days gone by, when we were growing up and I would be as thrilled as a little pig in mud if I had a bag of candy corn and a good book to read. When I come to visit her these days, I often find a pretty bowl on the bedside table filled to overflowing with the yellow, orange and white sweet treats.
It’s a little embarrassing to admit (as a supposed foodie) that I still love candy corn. And though it’s available all year long, one of my favorite signs of fall is when I go to the grocery store and spot big bins loaded with bags of this colorful sweet treat.
I’ve had this idea for Candy Corn Swirled Fudge rolling around in my head for a few months now, and I could hardly wait for September to arrive to give it a try. After all, it’s not really legal to make something like Candy Corn Swirled Fudge in August when days are sweltering and spirits are languishing in the summer heat. But come September? It’s definitely a green light, even when it seems that those cool, crisp, quintessential Fall days will never find their way to North Carolina.
I’ve made lots of swirled fudge in the past; Strawberry Swirled Fantasy Fudge, Lemon and White Chocolate Fantasy Fudge, Gingerbread Swirled Fudge, Candy Cane Swirled Fudge and Winter White Red Velvet Fudge. As you can see, this wasn’t a brand new idea. Just another fun rendition of the classic Kraft Fantasy Fudge recipe.
The impetus to creating this sweet confection was discovering Candy Corn Flavoring Oil on Amazon. What? Candy Corn Flavoring Oil? Yep, you just add a small splash of it to get that unique candy corn flavor. But no worries – while this concentrated extract adds a wonderful dimension, the fudge can also be flavored with a teaspoon of vanilla extract with delicious results.
I topped my Candy Corn Swirled Fudge with a shower of yellow and orange sprinkles. These sprinkles are available at stores that carry cake decorating supplies. Even easier? Order them from Amazon (orange, yellow, these jimmies would be fun too)!
How do you make the pretty swirls in the fudge? It’s easier than you think! Check out this video demonstrating exactly how it’s done.
I’ve shared this Fall-inspired fudge with family and friends since first creating it earlier this month and have gotten tons of positive response. “That was the best fudge we’ve ever had!”, “It’s so smooth!” and “Crazy delicious!” are a few of the comments.
Want to elicit lots of smiles from family and friends? Whip up a batch of this Candy Corn Fudge for your next get together. Serve it on a pretty platter or bag it up in clear sacks tied with ribbons of yellow, orange and white. Oh and print up some copies of the recipe, so you’ll be ready for requests!
Café Tips for making this Candy Corn Swirled Fudge
- Look for good quality white chocolate chips. A “big” name doesn’t necessarily mean good quality. Here’s a great article from Cook’s Illustrated on White Chocolate. Both Guittard and Ghirardelli are good choices. I also like the Trader Joe’s white chips.
- Don’t overdo the food coloring. A little goes a long way!
- Let the fudge cool completely before slicing.
- You can speed up the cooling by placing the fudge in the refrigerator, but allow it to come back to room temperature before slicing as it tends to shatter if cut when cold.
- Use a long, sharp knife for cutting fudge and clean the blade with a damp paper towel between cuts.
- Fudge will keep well at room temperature for up to a week but can be frozen for longer storage.
- If you live outside the U.S., you may not be familiar with half and half. It’s a convenience product frequently used in coffee here in the States. It’s simply half milk and half cream.
- Another item that is found primarily in the U.S. is marshmallow creme. Marshmallow creme is a light, creamy marshmallow mixture that’s sold in jars. If you can’t find it, you can make your own. Try this version from AllRecipes.
This whimsical, fun, Candy Corn Swirled Fudge is easy to make and each batch is a delicious work of art!
- 3 cups granulated sugar
- ¾ cup butter
- ⅔ cup half and half
- 12 ounces white chocolate chips
- 1 7-ounce jar marshmallow creme
- 1 teaspoon candy corn oil or vanilla extract
- orange and yellow food coloring
- orange and yellow sprinkles
- Line 9-inch square pan with foil, with ends of foil extending over sides. Spray pan with cooking spray and rub with a paper towel. Set aside. Also spray a small thin-bladed knife with cooking spray (a butter knife works well for this). Set aside.
- Combine sugar, butter and half and half in a sauce pan (at least 3 quart-size) over medium heat until mixture comes to a full rolling boil, stirring constantly (don't mistake bubbling at the edges for a full boil). Cook for exactly 4 minutes, stirring constantly. Remove from heat.
- Add white chocolate chips, cover and allow to sit for 2 minutes, then stir until all chocolate is melted and mixture is smooth. Add marshmallow creme and candy corn oil extract. Stir again until smooth and well mixed.
Pour approximately half of mixture into prepared pan. tilt to cover bottom, if needed. Sprinkle 6-8 drops of orange food coloring randomly over the surface of the fudge. Repeat with the yellow food coloring. Quickly pour the other half of the fudge mixture over the first layer. Again, sprinkle 6-8 drops each of orange and yellow food coloring randomly over the surface of the fudge.
Using the side of the prepared knife, run it back and forth through fudge, creating a swirled pattern. As you run the knife through the fudge, pull some up from the bottom to to created the swirled effect all the way through the fudge. Once you get a pretty swirly pattern stop. If you swirl too much the whole mixture will turn orange. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
See Café Tips above in post.