Easy Halloween Candy Corn Fudge Recipe
This no-bake white chocolate candy corn fudge recipe makes the perfect dessert for Halloween parties, at home celebrations, or as a trick or treat offering.
Ingredients
- 8 oz cream cheese room temperature
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 3 cups white chocolate chips I used Ghiradelli
- 2 cups candy corn divided (I used almost all of a 20 oz bag)
Instructions
- Line an 8-inch square pan with parchment paper, leaving an overhang on all sides.
- Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 2 minutes; beat in the vanilla.
- Meanwhile, melt the chocolate in the microwave according to package directions. Add melted chocolate to the cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in 11/2 cups candy corn. Transfer the mixture to the prepared pan and top with additional candy corn. Refrigerate until firm, at least 2 hours up to 2 days.
- Using the overhang of parchment paper, transfer the fudge to a cutting board and cut into 1-inch pieces (or desired piece size). Store in an airtight container in the refrigerator for 1 week to 10 days.
Nutrition
Calories: 495kcal, Carbohydrates: 74g, Protein: 4g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 29mg, Sodium: 178mg, Potassium: 155mg, Fiber: 0.1g, Sugar: 71g, Vitamin A: 267IU, Vitamin C: 0.2mg, Calcium: 108mg, Iron: 0.1mg