Creamy white chocolate fudge with the taste of Fall. It's Candy Corn Fudge!!
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Ingredients
1 7-ouncecanister marshmallow creme
1 12-ouncebag white chocolate chips
1cupsugar
½cupheavy whipping cream
½teaspoonkosher salt
½cup8 tablespoons unsalted butter
1cupcandy corndivided
Instructions
Prepare a 8 X 8-inch pan by lining it with parchment. Use a parchment sheet a couple inches larger than the bottom of the pan. Place the pan on top and trace the outline of the bottom onto the paper. DO NOT cut the outline out. Instead, cut from the sides of the parchment just to the edge of each corner. Cut any excess paper off of the top. You will then be able to put the paper into the pan, and have the sides fold up allowing for very easy removal of the fudge once it's set.
Place the white chocolate chips and jar of marshmallow creme into a mixing bowl.
In a medium saucepan over medium heat, place the sugar, butter, whipping cream and salt and bring to a gentle boil. Cook for 5 minutes.
Pour contents into the mixing bowl containing the chips and creme, and blend until smooth. I did this easily with a rubber whisk or you can also use your mixer.
With the rubber spatula, fold in 3/4 cup of the candy corn. Blend until mixed thoroughly.
Place into prepared pan and smooth the top. Evenly distribute the remaining 1/4 cup candy corn and gently press into the fudge.
Place pan into the refrigerator and allow to set for 3 - 5 hours.
For smooth, even cuts use a warm, dry knife.
Notes
A 9 X 9 -inch pan will also work, but I couldn't find mine.
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