Candy Corn M&M White Chocolate Fudge

I made some fudge. It was really good. So I’m sharing it with you today.

As you may have heard, I’m becoming quite the chocoholic. Typically, I’m the biggest fan ever of dark chocolate. But lately, I’ve grown fond of white chocolate. Those Hershey’s Cookies and Cream Bars, yeah, I LOVE those. My growing love for white chocolate has piqued my creativity. First I made this Candy Corn White Chocolate Halloween Bark. Then I made the Candy Corn M&M White Chocolate Fudge that I’m sharing with you today.

With it being fall, close to Halloween and only a month away from Thanksgiving, I thought it would be fun to make white chocolate fudge with candy corn and fall M&Ms. To make it even more fun, I topped this fudge with fall colored SPRINKLES!

This fudge is ridiculously easy to make. Heat butter, sweetened condensed milk and white chocolate chips in a sauce pan and stir until melted. Mix in vanilla extract and then the candy corn and M&Ms. BOOM. You have some of the best fudge you’ll ever get your hands on.

Someone recently asked me how I don’t weigh 400 lbs, considering all of the food I make. I like to share the love of sweets with friends and co-workers. Today I sent Ken to work with a container of this fudge. I brought a container to work as well. My co-workers love me and hate me for this equally. But it’s ok. For the love of fudge, let’s all enjoy some fudge!

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Ingredients for White Chocolate Fudge

The beauty of this recipe is its simplicity, which all starts with a handful of easy-to-find ingredients. But just because the list is short doesn’t mean quality doesn’t count. For the absolute best results, paying a little attention to what you choose at the grocery store can make all the difference between good fudge and great fudge.

Here’s what you’ll need to get started:

• 3 C white chocolate chips: This is the star of the show, so I highly recommend using a good quality brand. Look for chips that list cocoa butter high on the ingredient list. Some less expensive brands use other oils, which can result in a waxy texture and prevent the chips from melting as smoothly. Ghirardelli or Guittard are both excellent choices.
• 1 tbsp unsalted butter: This adds a little extra richness and helps create that perfectly smooth, melt-in-your-mouth texture. Using unsalted butter lets you control the flavor profile completely.
• 1 14oz can sweetened condensed milk: This is our magic ingredient! It’s milk that has had water removed and sugar added, and it’s what makes this fudge recipe so creamy and foolproof. Be sure not to grab evaporated milk by mistake, they are not interchangeable.
• 1 tsp vanilla extract: A little bit of vanilla enhances the creamy, sweet flavors of the white chocolate. I always suggest using pure vanilla extract for the most authentic and robust flavor.
• 1/2 C candy corn: This is part of our festive twist! The chewy texture and unique honey-vanilla flavor of candy corn are a perfect match for the creamy fudge.
• 1/2 C fall M&Ms: These add a wonderful, crunchy texture and a beautiful pop of autumnal color. The classic milk chocolate inside is a nice complement to the white chocolate base.
• 1-2 tbsp Fall colored sprinkles: The finishing touch! These make the fudge look extra special and add another layer of fun, crunchy texture.

Step-by-Step Instructions For Making White Chocolate Fudge

Making this fudge is so simple, it’s a wonderful recipe to get kids involved with in the kitchen. Just a few easy steps stand between you and a pan of delicious, festive fudge. My biggest tip is to work on low heat and have all your ingredients measured and ready to go before you start.

Step 1: Prep Your Pan

First things first, let’s get our pan ready. Take a 9×9 inch baking pan and line it with aluminum foil. Make sure to leave a few inches of foil hanging over the sides of the pan. These “handles” will make it incredibly easy to lift the entire block of fudge out of the pan once it has set. Lightly spray the foil with cooking spray and gently wipe away any excess with a paper towel. This little step ensures nothing sticks.

Step 2: Melt the Fudge Base

In a large, heavy-bottomed saucepan, combine the white chocolate chips, unsalted butter, and the entire can of sweetened condensed milk. Place the pan over low heat. The key here is patience. Stir the mixture frequently with a rubber spatula, making sure to scrape the bottom and sides of the pan. The chips will melt slowly into a thick, smooth, and glossy mixture. Don’t be tempted to turn up the heat to speed it along, as that can scorch the chocolate and make it grainy.

Step 3: Mix in the Goodies

Once the fudge base is completely melted and smooth, remove the pan from the heat. Immediately stir in the vanilla extract. The mixture will be quite thick. Now, gently fold in the candy corn and the fall M&Ms. Be careful not to overmix here, you just want to distribute them evenly throughout the fudge without crushing them completely.

Step 4: Pour and Decorate

Quickly pour the warm fudge mixture into your prepared 9×9 pan. It will be thick, so use your spatula to spread it into an even layer, pushing it into the corners. My batch was loose enough that it settled perfectly on its own. Immediately sprinkle the fall-colored sprinkles evenly over the top. It’s important to do this while the fudge is still warm and tacky so the sprinkles will stick.

Step 5: Let It Set

Now for the hardest part, waiting! You can let the fudge set at room temperature for a few hours until it’s completely firm. If you’re in a hurry, you can place the pan in the refrigerator for one to two hours. The fridge method is faster, but I find that letting it set at room temperature gives it a slightly creamier final texture.

Step 6: Cut and Enjoy

Once the fudge is firm to the touch, use the foil overhangs to lift it straight out of the pan and onto a cutting board. Peel away the foil. For the cleanest cuts, use a large, sharp knife. I like to run the knife under hot water and wipe it dry between each cut. Slice the block into small, bite-sized squares and it’s ready to serve!

How To Serve White Chocolate Fudge

This White Chocolate Fudge is an absolute delight all on its own, but there are so many fun and creative ways to serve it. Whether you’re setting it out for a party, giving it as a gift, or just enjoying a piece with your afternoon coffee, a little presentation goes a long way.

For a get-together, I love arranging the fudge squares on a rustic wooden board or a pretty ceramic platter. You can mix and match with other fall treats like caramel apples, mini pumpkin muffins, or a bowl of spiced nuts. The vibrant colors of the fudge make it a beautiful centerpiece for any dessert table. It’s a simple, no-fuss dessert that always gets rave reviews from guests.

Here are a few more of my favorite ways to serve this fudge:

• As a Gift: This fudge makes a wonderful homemade gift. Line a decorative tin or a small cardboard box with festive tissue paper or parchment paper and fill it with fudge squares. Tie it up with a pretty ribbon for a thoughtful and delicious present for teachers, neighbors, or party hosts.
• With a Hot Beverage: A small square of this rich, sweet fudge is the perfect companion to a cup of hot coffee, a chai tea latte, or a mug of hot cocoa. The warmth of the drink complements the creamy texture of the fudge beautifully.
• As an Ice Cream Topping: Chop the fudge into smaller pieces and sprinkle them over a bowl of vanilla bean or butter pecan ice cream. You can even warm the pieces slightly in the microwave for a few seconds to make them extra gooey.
• On a Dessert Charcuterie Board: Create a stunning dessert board featuring your fudge alongside things like pretzel crisps, apple slices, cheese, caramel dip, and other assorted chocolates and candies. It’s a fun, interactive way for everyone to enjoy dessert.

No matter how you choose to serve it, this fudge is sure to be a hit. Its festive look and delicious flavor make it perfect for any autumn occasion, from a casual family night to a more formal holiday gathering.

How To Store & Reuse White Chocolate Fudge Leftovers

One of the best things about this White Chocolate Fudge recipe, besides how easy it is to make, is that it stores wonderfully. This makes it a fantastic make-ahead treat for parties or holidays. Proper storage is key to keeping it fresh and creamy for as long as possible.

Once you’ve cut the fudge into squares, the best way to store it is in an airtight container. I like to place a small piece of wax paper or parchment paper between the layers of fudge to prevent them from sticking together. This is especially important if your kitchen is warm.

You have a couple of options for where to store it:

• At Room Temperature: The fudge will stay fresh and delicious in an airtight container at room temperature for about one week. This is my preferred method as it keeps the fudge at its creamiest texture. Just be sure to keep it away from direct sunlight or any heat sources.
• In the Refrigerator: If you need it to last a bit longer, you can store the fudge in the refrigerator for up to three weeks. The cool temperature will make it a bit firmer, so I recommend letting it sit out on the counter for about 15-20 minutes before serving to let it soften up slightly.
• In the Freezer: Yes, you can freeze fudge! For long-term storage, wrap the entire block of uncut fudge tightly in plastic wrap, then a layer of aluminum foil. Place it in a freezer-safe bag or container. It will keep for up to three months. When you’re ready to enjoy it, let it thaw overnight in the refrigerator before cutting and serving.

If you find yourself with leftovers, you can even get creative and reuse them. Try chopping up a few squares and folding them into your favorite brownie or cookie batter before baking. Or, you can melt the fudge down in the microwave in 20-second intervals, stirring in between, to create a delicious dip for pretzels, fruit, or marshmallows. It’s a great way to enjoy every last bite!

Substitutions & Variations For White Chocolate Fudge

While I absolutely adore the festive fall combination of candy corn and M&Ms, this White Chocolate Fudge recipe is an incredibly versatile base for all sorts of creative variations. Think of it as a blank canvas! Once you master the simple technique, you can customize it for any holiday, season, or personal preference.

Don’t be afraid to experiment with different mix-ins and flavors. It’s a fun way to make the recipe your own and discover new favorite combinations. Just remember to keep the ratio of the base ingredients, the white chocolate, butter, and sweetened condensed milk, the same to ensure it sets up properly.

Here are some fun ideas to get you started:

• Holiday Variations: For Christmas, swap the fall candies for crushed peppermint candies or candy canes and a swirl of red food coloring. For Valentine’s Day, use pink and red M&Ms and heart-shaped sprinkles. For Easter, pastel-colored M&Ms and sprinkles would be perfect.
• Different Mix-ins: The possibilities are endless here. Try stirring in chopped nuts like pecans, walnuts, or macadamia nuts. Dried fruits such as cranberries or cherries add a lovely tartness. Crushed Oreo cookies, chopped pretzels for a sweet and salty kick, or mini marshmallows are also fantastic choices.
• Flavor Swaps: Instead of vanilla extract, try using a different flavor to complement your mix-ins. A little peppermint extract would be perfect for a Christmas version, while almond extract pairs beautifully with dried cherries and pistachios. You could even try a splash of orange or lemon extract for a bright, citrusy twist.
• Chocolate Swaps: If you’re not a huge fan of white chocolate, this recipe works just as well with other types of chocolate. Try it with semi-sweet, milk, or even dark chocolate chips for a richer flavor. A peanut butter chip or butterscotch chip version would also be delicious!

Have fun with it and let your creativity shine. This simple fudge recipe is the perfect starting point for creating a signature dessert that your family and friends will request again and again.

Candy Corn M&M White Chocolate Fudge

Yield: 16 pieces

Prep Time: 15 minutes

Total Time: 15 minutes

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Ingredients

• 3 C white chocolate chips
• 1 tbsp unsalted butter
• 1 14oz can sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 C candy corn
• 1/2 C fall M&Ms
• 1-2 tbsp Fall colored sprinkles

Instructions

1. Line a 9x9 baking pan with foil, folding the foil over the edges of the pan. Spray with cooking spray. Wipe away excess with a paper towel.
2. In a large sauce pan over low heat, heat the white chocolate chips, butter and sweetened condenses milk. Stir often until melted and easy to stir. Mix in the vanilla extract and then the candy corn and M&Ms.
3. Pour the mixture into the prepared baking pan and smooth if needed (I did not need to smooth mine). Top with sprinkles.
4. Let set at room temperature until set. You can also refrigerate for an hour or two to firm up the fudge faster.
5. Remove from the pan by lifting the edges of the foil. Cut into squares.

Notes

Number of pieces will depend on how small or large you cut the squares.

Adapted from Crazy for Crust.

5 FAQs About White Chocolate Fudge

Here are some straightforward answers to the most common questions I receive about this White Chocolate Fudge recipe.

Why did my white chocolate fudge not set?

This is probably the most common fudge-making frustration, but thankfully, with this recipe, it’s usually an easy fix or preventable. The number one reason fudge doesn’t set is an incorrect ratio of ingredients. It’s very important to use a full 14-ounce can of sweetened condensed milk, not evaporated milk, and the right amount of chocolate chips. Using too much liquid or not enough chocolate will result in a soft, soupy mixture.

Another potential issue could be the climate. If you live in a very hot or humid area, fudge can sometimes have trouble firming up at room temperature. In this case, your best bet is to let it set in the refrigerator. The cold temperature will help it solidify properly. Just be patient and give it at least a couple of hours in the fridge before you try to cut it.

Can I make this white chocolate fudge in the microwave?

Absolutely! Using the microwave is a great alternative if you don’t want to use the stovetop. The process is very similar, but you need to be extra careful not to scorch the chocolate. Combine the white chocolate chips, butter, and sweetened condensed milk in a large, microwave-safe bowl. Heat the mixture on medium power (50%) for 90 seconds. Remove the bowl and stir everything together thoroughly.

Continue to heat in 30-second intervals, stirring well after each one, until the chocolate chips are completely melted and the mixture is smooth. It’s crucial to use short intervals and stir each time to distribute the heat evenly and prevent hot spots that can burn the chocolate. Once it’s smooth, proceed with the recipe as written by stirring in the vanilla and candies.

Why is my white chocolate fudge grainy or oily?

A grainy or oily texture is almost always caused by overheating the chocolate. White chocolate is particularly sensitive to heat because of its high cocoa butter content. When it gets too hot, the cocoa butter can separate from the solids, creating an oily film and a gritty, grainy texture. This is why using low heat on the stovetop or short intervals in the microwave is so important.

To avoid this, stir constantly and pull the fudge off the heat the moment it becomes smooth and fully melted. If you do notice it starting to look a little oily, you can sometimes save it by removing it from the heat immediately and stirring vigorously for a minute or two to try and re-emulsify the mixture. Prevention is the best medicine here, so just remember, low and slow is the way to go.

What’s the best kind of white chocolate to use for fudge?

The quality of your white chocolate makes a huge difference in the final product. For the best flavor and texture, you want to choose a high-quality white chocolate that contains real cocoa butter. Check the ingredient list on the package. If the primary fat listed is palm kernel oil or another vegetable oil instead of cocoa butter, the chocolate may not melt as smoothly and can have a waxy aftertaste.

I personally prefer using white chocolate chips from brands like Ghirardelli or Guittard because they melt beautifully and have a rich, creamy flavor. You can also use a high-quality white chocolate baking bar and chop it into small, even pieces. The extra effort of using good chocolate will be noticeable in every single bite of your finished fudge.

How far in advance can I make this white chocolate fudge for a party or gift?

This is one of the best things about this recipe, it’s a fantastic make-ahead dessert! This frees up your time on the day of a party or during the busy holiday season. You can make this fudge up to a week in advance if you plan on storing it at room temperature. Just keep it in a well-sealed, airtight container.

If you need to make it even further ahead, you can store it in the refrigerator for up to three weeks. If you choose the fridge method, I’d suggest making it uncut and then slicing it the day you plan to serve or gift it for the freshest appearance. This fudge is sturdy and holds up incredibly well, making it a reliable and stress-free option for any event.

Try These Recipes Next

If you’re on a roll with these sweet Halloween treats, I have a few more that are sure to be a hit at your house.

• Halloween Cake Batter Fudge: This one uses cake mix for a super simple, funfetti style treat with spooky colors.
• Candy Corn White Chocolate Halloween Bark: When you need something fast, this bark is your answer. Just melt, swirl, and sprinkle your way to a perfect party sweet.
• Snickers Chocolate Peanut Butter Pumpkin Fudge: This is a truly decadent fudge with pumpkin, peanut butter, and chunks of Snickers. A true showstopper.

Happy baking, y’all!