Description
Transform candy corn, peanut butter, and sweetened condensed milk into chewy, candy-bar–inspired fudge!
Ingredients
Scale
- 3 cups candy corn (fresh, not stale)
- 1 cup creamy peanut butter (about 268 g)
- 1 (14 oz) can sweetened condensed milk
- 2 cups white chocolate chips (about 340 g)
- 1 cup milk chocolate chips (about 170 g), optional for coating
Instructions
- Prep Your Pan: Line an 8×8″ (or, for slightly thinner squares, a 9×9″) baking dish with aluminum foil and mist lightly with nonstick spray.
- Melt Candy Corn & Peanut Butter: In a medium saucepan over low heat, combine the candy corn and peanut butter. Stir every 30 seconds until the mixture softens and starts to blend, about 3 minutes.
- Add Condensed Milk: Pour in the sweetened condensed milk. Continue stirring gently—just enough to keep things moving—until the milk warms through and the mixture simmers lightly, another 3 minutes. Avoid a full boil.
- Incorporate White Chocolate: Remove the pan from the heat, add the white chocolate chips, and stir until fully melted into the candy blend. It may look stubborn at first, but keep at it—it will smooth out.
- Set & Chill: Scrape the hot fudge into your prepared pan, spreading it into an even layer. Let it rest at room temperature for 15 minutes, then transfer to the refrigerator until firm, about 1–2 hours.
- Optional Chocolate Dip: If you’d like a milk-chocolate shell, melt the milk chocolate chips (stir in a teaspoon of oil if desired to thin). Dip the bottom of each fudge square into the melted chocolate, then lay on wax paper until the coating solidifies.
- Slice & Serve: Once fully set, lift the foil out of the pan, peel it back, and cut the fudge into bite-sized squares.
- Prep Time: 30 minutes
- Category: Desserts
Nutrition
- Serving Size: 1serving
- Calories: 183kcal
- Sodium: 79mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 2mg