• Susan Kirk

    Halloween treat - I am not a big fan of candy corn but this was yummy!!

  • Patsy Cox

    Candy Corn Fudge Recipe Total Time: 2 hours 25 minutes Serves: 64 These colorful treats may sound super sweet, but a few key ingredients keep them balanced: cream cheese for tanginess, pretzels for a salty kick and dried cherries (or cranberries) for a touch of tartness. Recipe Ingredients 8 oz cream cheese, at room temperature 2 cups confectioners’ sugar 2 tsp pure vanilla extract 3 cups white chocolate chips (about 18 oz) 2 cups mini pretzels or broken pretzel pieces 1 cup dried cherries 1 cup candy corn Recipe Preparation Line an 8- or 9-in. square pan with 2 sheets of parchment paper, leaving an overhang on all sides. Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 2 minutes; beat in the vanilla. Meanwhile, melt the chocolate in the microwave according to package directions. Add the melted chocolate to the cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in the pretzels and cherries. Transfer the mixture to the prepared pan and top with the candy corn. Refrigerate until firm, at least 2 hours and up to 2 days. Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. pieces. Serve in mini cupcake liners, if desired.

  • Brittani Foley

    Halloween Candy Corn Fudge. I love candy corn

  • Jasmine Aikman

    Candy Corn Fudge. This looks like a fun fall treat to make... and then take directly to work and let them eat it!

  • Mary Ann Chrislock

    Halloween candycorn fudge

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