Instructions
HOW TO MAKE CANDY CORN FUDGE RECIPE, IF YOU LIKED IT SAY HELLO
- 7 oz jar marshmallow creme
- 1 1/2 cups sugar
- 2/3 cup evaporated milk
- 2 tbsp unsalted butter
- 1 1/2 cups Brach’s candy corn or 12 oz, plus some for topping
- 1 cup semisweet chocolate chips
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Line an 8 in square pan with foil and butter foil. You need to do this first because the fudge requires your constant attention and there isn’t time to do this step later.
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Combine marshmallow creme, evaporated milk, butter, and sugar in a large, heavy pan.
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Bring to a boil over medium-high heat stirring constantly.
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Continue cooking until mixture reaches 235 degrees on a candy thermometer. This should take around 10-15 minutes. It’s important that you stir constantly so that it doesn’t burn. You will see the color turn caramel and then you’ll know you’re getting close.
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Remove the mixture from heat and stir in the chocolate and candy corn. I added the chocolate first and stirred a few times before adding the candy corn so that the candy corn wouldn’t melt. You don’t want to wait too long though or it will be hard to stir in.
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Transfer to the foil-lined pan and smooth the top. This is when I added the candy corn. I tried to space it about where I would cut the pieces so that each piece of fudge would have a candy corn on it.
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Chill until set – at least two hours, or overnight.
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Take it out of the pan, remove the foil (it should peel right off), and cut into squares. Enjoy!
Ingredients
- 7 oz jar marshmallow creme
- 1 1/2 cups sugar
- 2/3 cup evaporated milk
- 2 tbsp unsalted butter
- 1 1/2 cups Brach's candy corn or 12 oz, plus some for topping
- 1 cup semisweet chocolate chips
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