Ingredients

The following ingredients have 20 Servings
  • 3 cups candy corn
  • 2 cups white chocolate chips
  • 1 cup creamy peanut butter
  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup semi-sweet chocolate chips, optional
  • 1/4 teaspoon salt, optional
  • 1-3 teaspoons vegetable oil, optional

Instruction

  • Line a 9x9-inch baking dish with parchment paper or aluminum foil and set aside.
  • Combine candy corn and peanut butter in a large saucepan over medium-low heat and cook, stirring frequently, for 2-3 minutes. (If not melting, add sweetened condensed milk sooner rather than later; make sure bottom doesn’t burn.)
  • Add in sweetened condensed milk and cook until fully melted and smooth.
  • Bring mixture to a simmer, then add in white chocolate chips.
  • Cook, continuing to stir frequently, until chips are melted and mixture is smooth. Stir in salt, if using.
  • Remove saucepan from heat and pour into lined baking dish, spreading the top into an even layer.
  • Let cool for 15 minutes, then refrigerate until set.
  • Optional: melt 1 cup chocolate chips with 1 teaspoon vegetable oil in the microwave in 20-second increments, stirring until smooth.
  • Let chocolate cool slightly, then transfer to a resealable plastic bag. Press out remaining air, seal carefully, then cut off corner of bag. Pipe chocolate onto fudge, then return to fridge to chill.
  • Once set, cut fudge into squares and enjoy!