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Candy Corn Fudge


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  • 8 oz cream cheese, at room temperature
  • 2 cups confectioners' sugar
  • 2 tsp 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


Servings 64


Step 1

Line an 8 inch or 9 inch square pan with 2 sheets of parchment paper, leaving an overhand 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 overhands, transfer the fudge to a cutting board and cut into 1" pieces. Serve in mini cupcake liners, if desired.


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