Candy Corn Fudge

I am irresponsible enough when it comes to ordinary fudge, and by irresponsible I mean that whenever it is in the house, I sidle on by and shave off slivers of it (it’s just a sliver!  how bad could that be?!) until there is no fudge left.

I take pretty much the same general approach with candy corn.  (Just one!  Just three!  Just…ten!) And so when I fell for this recipe I immediately packed up the entire thing and sent it down to the teenager so she could share it with her millions of college buddies.

Well, almost the entire thing.  Pretty close to the entire thing.  Very close.  I know you believe me.
Anyway….this is fudge that is pretty much the standard fudge recipe you know and love.  Marshmallow creme, evaporated milk, sugar, semi-sweet chocolate…but with candy corn.   It’s a quick and easy recipe…honestly, the hardest part of the whole thing is getting the dang marshmallow creme (or fluff, as we like to call it) out of the jar.  That stuff hangs on for dear life.

Anyway, devilishly good candy corn fudge…just in time for Halloween!  All treat, no tricks.

  • Candy Corn Fudge,adapted from My Recipes
  • Candy Corn Fudge

    Candy Corn Fudge

    Ingredients

    1 7-oz. jar marshmallow cream
    1 1/2 cups sugar
    2/3 cup evaporated milk
    2 tablespoons unsalted butter
    2 cups candy corn (about 12 oz.)
    1 cup semisweet chocolate chips

    Directions

    1. Line an 8-inch square pan with foil; butter foil. Combine marshmallow cream, sugar, evaporated milk and butter in a large, heavy pan. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes.
    2. Remove from heat and stir in candy corn and chocolate chips, stirring until chocolate melts. Immediately transfer to foil-lined pan and smooth top until even. Chill until set, at least 2 hours. Cut into one inch squares and give away immediately so you don't eat it all yourself!

Comments

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  1. I have a strange and unnatural addiction to candy corn…but unfortunately I don't have a daughter to send this off to! I might have to borrow yours. And send her, uh…MOST of it.

  2. I love candy corn so I know this would be great! I'm not sure there would be any left around me to share. Thanks for the recipe.

  3. Oh dear. This is VERY dangerous.

  4. FramedCooks says:

    Yes, anything involving candy corn is always very concerning. :)

  5. I know a good way to get all the fluff out of the jar – first, spray a rubber spatula with cooking spray, and get as much out of the jar as you can with the spatula. Keep the lid to the jar handy. Then boil some water and place the jar with the lid loosely screwed on into the pot with boiling water until the stuff just kind of slides down the sides of the jar. Then you can scrape the rest out with your spatula – voila! (If your fluff is in a plastic jar, don't leave it in the water too long – you don't want that nasty bad stuff that comes out of the plastic when it gets very hot).

  6. FramedCooks says:

    Kari – thank you!!! One of life's great mysteries is now solved! (I see a lot more fudge in my future because of this…)

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