Description
A creamy, festive white chocolate fudge swirled with candy corn for a colorful and nostalgic Halloween-inspired treat. Smooth, sweet, and easy to make, this no-bake dessert is perfect for parties or fall celebrations.
Ingredients
- 1 (7-ounce) jar marshmallow creme
- 1 (12-ounce) bag white chocolate chips
- 1 cup granulated sugar
- 1/2 cup heavy whipping cream
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup candy corn, divided
Instructions
- Line an 8×8-inch baking pan with parchment paper, folding neatly at the corners.
- Place white chocolate chips and marshmallow creme in a mixing bowl and set aside.
- In a medium saucepan, combine sugar, butter, whipping cream, and salt. Bring to a gentle boil over medium heat and cook for 5 minutes, stirring frequently.
- Pour hot mixture over the white chocolate and marshmallow creme. Stir until completely smooth.
- Fold in 3/4 cup of candy corn until evenly distributed.
- Spread fudge mixture into prepared pan and smooth the top.
- Sprinkle remaining 1/4 cup candy corn on top, pressing lightly.
- Refrigerate for 3–5 hours until fully set.
- Cut into squares with a warm, dry knife for clean slices.
Notes
- Swap white chocolate with milk or dark chocolate for variation.
- Add nuts such as pecans or walnuts for crunch.
- Use Halloween sprinkles or mini M&Ms instead of candy corn.
- Layer fudge with whole candy corn in the middle for a fun look.
- Store in fridge up to 2 weeks or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 160
- Sugar: 20g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
