Traditional Halloween flavors make this Candy Corn & Peanut Fudge the perfect go-to for your Halloween gathering! This is a creamy white chocolate fudge, loaded with bits of salted roasted peanuts and topped with candy corn and more peanuts. It’s cute, sweet, salty, and so simple to make!
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Love it or hate it, this is the time of year for the most divisive flavor of Fall - candy corn! I'm actually a big fan (our whole house is) and this candy corn fudge is the best way to celebrate it!
This fudge is like Halloween wrapped up in a tiny piece of candy lol. The white chocolate fudge is soft and dense, super creamy but with delightful specs of crunchiness from the chopped peanuts. It has a really great mouth feel and the salted roasted peanuts totally balance the sweetness of the candy corn and fudge!
I have seen 3-layer candy corn fudge, which is cute, but doesn't have any actual candy corn in it or really that classic candy corn flavor, so I went a different route with this version that I think you'll love as much as we did!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- White chocolate chips
- Sweetened condensed milk
- Butter - We always use salted butter. If you only have unsalted, just add an extra pinch of salt.
- Vanilla extract
- Peanuts - You can use any kind of peanuts you want, however I think the dry roasted peanuts are perfect and definitely my preference over cocktail peanuts.
- Candy corn
How to Make Candy Corn & Peanut Fudge
Combine ingredients. In a medium saucepan, combine sweetened condensed milk, butter, sugar, and vanilla over medium-low heat and stir until the butter is completely melted and the mixture is hot but not bubbling.
Melt white chocolate chips. Remove the saucepan from the heat and add the white chocolate chips. Stir after a minute or two until combined. There should be plenty of residual heat from the pan to melt the chips all the way, but if not you could set the fudge back on the stove over the lowest heat just until the chips melt all the way.
Stir in chopped peanuts. Immediately add the chopped peanuts and stir until they are evenly dispersed throughout the fudge before it starts to set up.
Pour and decorate. Pour the fudge into a square baking dish lined with parchment paper for easy removal later. Immediately sprinkle with the candy corn and additional peanuts, pressing them gently into the fudge so they stick.
Set, then cut. Let the fudge cool and set up at room temperature for at least 3 hours before lifting the fudge out of the pan using the parchment paper sling. Cut into small squares for serving. Enjoy!
I find it easiest to cut straight lines using a long, sharp knife and cutting the fudge in half first down the middle, then into quarters and so on rather than going from one side to the other.
Sure! Chopped pecans, cashews, or macadamia nuts would also be good! Or you could leave out the peanuts entirely if someone has nut allergies or try a different mix-in for more texture like chopped golden Oreos, Biscoff cookies, or something like that.
I tried adding the candy corn to the fudge base along with the chopped peanuts but found that the colors start to swirl pretty fast since candy corn doesn't hold up well to heat. For a prettier look I just decided to top the fudge with plenty of candy corn so there is some in every bite.
You can use this fudge with peanuts as your base for all kinds of holiday-themed fudge just by changing out the candy corn sprinkled on top for another festive option.
- Christmas Fudge - Use "reindeer corn" or red & green Christmas M&M's for a holiday feel!
- Easter Fudge - Pastel Easter candy corn is the cutest! Mini Cadbury eggs would also be amazing, and the pastel M&M's are also a great choice again to get that spring-time vibe.
Tips for Success
- Make sure to use medium low heat so that you do not burn the sweetened condensed milk. The goal is to just get it hot enough to melt the chips…it should not be boiling.
- Cooling might take 3+ hours, this can vary depending on the temperature of your home.
- Fudge is best cooled and stored at room temperature. Some people feel like cooling and storing fudge in the fridge has a tendency to dry it out and the texture isn't as nice. But I don't always strictly adhere to that rule and feel like my fudge still tastes perfectly delicious regardless.
How to Store
Be sure to keep your fudge in an airtight container so it doesn't dry out, especially around the edges where it has been cut. I actually wrap mine in plastic wrap pressed right against the fudge, then keep it inside another container. Candy corn fudge will be good for about 1 week.
Can I freeze this recipe?
Yes, you can freeze fudge! Just wrap it up tightly to protect against freezer burn and freeze for up to 2 months. Let it thaw at room temperature on the counter for a few hours before enjoying.
More Halloween Recipes
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Halloween Candy Corn & Peanut Fudge
- 1 (14-ounce) can sweetened condensed milk
- 2 Tablespoons salted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 ⅓ cups white chocolate chips
- 1 cup dry roasted peanuts, divided
- ½ cup candy corn
- Before beginning, prepare by lining a pan (8x8) with some parchment paper. Coarsely chop ¾ cup of the peanuts, setting aside the other ¼ cup of peanuts.
- Heat the sweetened condensed milk, butter, vanilla, and salt, stirring continuously over medium-low heat. Once the condensed milk fudge base has become really hot, but not so hot that it is simmering/boiling, take it off of the stove.
- Add the white chocolate chips to the fudge base, let the chips melt for a minute or two then stir the fudge until all of the chips have melted and are mixed into the sweetened condensed milk base.
- Mix in the ¾ cup of chopped peanuts.
- Place the fudge into the prepared 8x8 pan. Push the fudge around with a spatula to make the top level.
- Sprinkle the candy corn and remaining peanuts onto the top of the fudge, press the toppings into the top of the fudge just a little to make sure they stick.
- Set the fudge aside to cool at room temperature.
- When you are ready to plate the fudge, use a sharp long knife to cut the fudge into pieces.
- Store the fudge in a sealed container at room temperature.
- Storage: Be sure to keep your fudge in an airtight container so it doesn't dry out, especially around the edges where it has been cut. I actually wrap mine in plastic wrap pressed right against the fudge, then keep it inside another container. Candy corn fudge will be good for about 1 week.
- Nutritional Info: The nutritional info was calculated using an online nutrition calculator tool for 1 piece of fudge when it has been cut into 64 small pieces.