Candy Corn Fudge Recipe


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

  1. Line an 8- or 9-in. square pan with 2 sheets of parchment paper, leaving an overhang on all sides.
  2. Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 2 minutes; beat in the vanilla.
  3. Meanwhile, melt the chocolate in the microwave according to package directions.
  4. 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.
  5. Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. pieces. Serve in mini cupcake liners, if desired.


Active Time: 25 minutes

Total Time: 2 hours 25 minutes

Serves: 64



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