In honor of today, the day before Halloween AKA National Candy Corn Day, I thought that I’d share a fun, simple recipe for those last minute Halloween treats for school or even something to do the day after Halloween with all that leftover candy corn.

Candy Corn Fudge is a delicious, simple treat that is a delight for the tastebuds and the eyes.

Candy Corn Fudge

Ingredients

• 1 7-oz. jar marshmallow cream
• 1 1/2 cups granulated white sugar
• 2/3 cup evaporated milk
• 2 Tbsp unsalted butter
• 2 C candy corn (about 12 oz.)
• 1 C semisweet (or dark) chocolate chips
• 1 ounce semisweet chocolate, chopped, optional
• 1 ounce white chocolate, chopped, optional

Directions

1. Line an 8-inch square pan with foil; butter foil. Combine marshmallow cream, sugar, evaporated milk and butter in a large, heavy pan. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes.
2. Remove from heat and stir in candy corn and chocolate chips, stirring until chocolate melts.
3. Immediately transfer to foil-lined pan and smooth top until even. Chill until set, at least 2 hours
4. In separate bowls over pans of simmering water, melt semisweet and white chocolate, if desired. Using forks, drizzle both chocolates over fudge.
   
5. Cut fudge into squares and serve on a platter sprinkled with candy corn for an added visual treat

** if your family is a vanilla or white chocolate fan, use white chocolate chips or vanilla bark instead of chocolate chips

Need more inspiration for what to do with leftover Halloween candy?  Sarah has some great quick recipes.

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