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
- 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
- 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.
- 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!