This creamy Candy Corn Fudge is made with white chocolate chips and chopped up piece of candy corn and orange sprinkles.
I get a lot of complaints on my blog.
My favorite still to this day is the no print button rant (if you never read it and want a laugh you might want to).
But something I get a lot is that I don’t give serving sizes most of the time.
Yep, I don’t and I won’t.
Here’s why:
Because I get more complaints when I do put the serving size.
If I put that it makes 12 muffins, sure enough 10 people will write me to complain they got 11.
Or if I say the cake serves 10, they come back and complain that while it served 10 the slices were too small.
If I say it makes 20 pieces of fudge, they come and say those pieces were too big.
Some of the recipes I make the average person might get 8 servings as where I only got 2. 😀
Serving size is all relative.
So here is a little helpful guide for those who must have serving sizes; these pertain to my blog and mine only.
- The average cupcake recipe makes 24 cupcakes.
- The average mini cupcake recipe makes 60 mini cupcakes.
- The average cookie recipes make about 2 ½ dozen.
- The average layer cake makes 8-10 servings.
- The average 9-13 inch cake makes 24 servings.
- The average fudge recipe makes about 32 pieces of fudge.
And again, this is just what I get.
I can pretty much guarantee you will get a different number.
Especially when recipes say to cut it into 1-inch squares…everyone seems to not be able to agree on how long an inch is (especially the men 😉 …I kid 😛 ) .
If you are making it for a party then make more than less.
Most people don’t think oh no, there are too many cookies.
If you have extra’s take them to work.
Take them to a fire station (especially if you are single).
Take them to seniors in a nursing home.
You get where I am going with this.
So on to this Candy Corn Fudge.
I wanted to make it last year but I always worry about making something with the limited time ingredients, since companies like Oreo usually don’t bring them back.
So then I’m addicted to it and never see it again (like most things I love at Trader Joe’s).
I told myself if Hersey’s came out with their candy corn crème bars again that I would make fudge with it.
They did.
I did.
It is freaking good.
*They no longer sell it and so I modified the recipe.
My husband doesn’t even really like candy corn and he was loving this fudge.
The hockey boys who all said they weren’t big candy corn fans ate and loved this fudge.
So even if you are on the fence about candy corn, you will probably like this fudge.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Candy Corn Recipes?
Creme Brulee (Candy Corn)
Candy Corn Cheesecake
Candy Corn Fudge
Ingredients
- 2 cups granulated sugar (I used Imperial)
- 4 oz. unsalted butter (I used Plugra)
- ¾ cup heavy whipping cream (I used Darigold)
- 2 cups white chocolate chips
- 7 ounce jar marshmallow crème (I used Kraft)
- 1 cup candy corn, finely chopped
- Candy corn for decoration (I used Brach’s)
- Festive sprinkles for garnish
Instructions
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
- Once you reach 234F remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the marshmallow crème and candy corn pieces and mix until well blended.
- Pour into prepared pan.
- Throw some candy corn and sprinkles on top to be festive if you like.
- Let cool to room temperature.
- Then lift out of the pan and onto a cutting board.
- Cut into whatever amount you want. I got 24.
Erin M. says
I love this…so funny how people just want to complain about something as trivial as how many muffins they get out of a recipe! I’m not a huge fan of candy corn, but this looks interesting 🙂
Ali says
I’ve gotten a few “where is your pin it button?!?” emails as well, although nowhere near as long as the one you got (thank God). People just crack me up. My most recent funny comment I got was someone saying in all caps that I was a fraud cause my “copycat” recipe wasn’t right in her opinion. So here ya go, you can not have the best blog and I can be a big fat phoney. Oh the joys of food blogging, lol :p
Ali says
*meant to write “print button” and not “pin it” but now that I think of it, I’ve gotten persnickety comments about the pin it button too, hah.
Erika says
I don’t even know what to say…..I can’t believe ppl really complain about that!
To me a serving size is whatever I feel like eating at that particular time 🙂
Cakespy says
I’m always forgetting to put serving sizes because I’m like “CHOOSE YOUR OWN ADVENTURE!”. I know my sweetheart considers a “serving” of pie about the quarter of the thing. I’m not gonna judge! Love this fudge (rhyming unintentional but I like it).
Erin @ The Spiffy Cookie says
I am more so on the opposite side of the fence, using candy corn mostly as decoration, but I have heard it tastes good in fudge so I may need to try it one of these days when my prop candy corn is no longer needed. As for serving sizes, I put them on my recipes but I often say “approximately” or give a range for that exact reason. Especially since I moved in with Bob. A serving size for me is only about half a serving to him so all those meals that I am used to making 4 servings now only serve two, with a small amount leftover if I am lucky.
Erika @ Barbells & Bookends says
LOL I was just thinking about the print button complaint when I was reading some of your posts the other day. You can’t please everyone!
Heidi says
I had never seen that “no print button” comment. It made me totally belly laugh. That person cannot be sane! What a nut! So flipping funny. I’ve come across many blogs that don’t have print buttons. No big deal. How about just copy and paste the recipe on a word document and print? I do that all the time.
Loving your photos lately. They have a different more serious vibe to them than they previously did. Darker in all the right places. Lovely.
Peabody says
@Heidi- thanks for the photo compliment. I don’t know about more serious but I’m just embracing the dark sky of the Pacific Northwest. 🙂