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Candy Corn Fudge


Makes 26 servings


How can you make candy corn even better? By turning it into a fudgy and fun Halloween treat! Chop up white baking chocolate and mix with sweetened condensed milk. Once melted together, stir in MCCORMICK Vanilla Extract. Divide into thirds and tint with Nature’s Inspiration Food Colors for beautiful candy corn hues with no artificial dyes.


2 pounds white baking chocolate, chopped

1 can (14 ounces) sweetened condensed milk

1 tablespoon MCCORMICK All Natural Pure Vanilla Extract

1/2 teaspoon plus 1/8 teaspoon Sunflower color from MCCORMICK Nature’s Inspiration Food Colors, divided

1/8 teaspoon Berry color from MCCORMICK Nature’s Inspiration Food Colors, divided



1.Mix chocolate and sweetened condensed milk in large microwavable bowl. Microwave on HIGH 2 to 3 minutes, or until chocolate is almost melted, stirring after each minute. Stir again until chocolate is completely melted. Stir in vanilla.

2.Divide fudge mixture evenly into three bowls. Stir 1/8 teaspoon of the Sunflower color into first bowl. Stir 1/2 teaspoon of the Sunflower color and 1/8 teaspoon of the Berry color into second bowl. Leave third bowl untinted.

3.Pour the yellow fudge mixture evenly into foil-lined 9×5-inch loaf pan. Layer with the orange and white fudge mixtures.

4.Refrigerate 2 hours, or until firm. Use foil to lift out of pan onto cutting board. Cut into small triangles to serve. Store in tightly covered container at cool room temperature.


Find this recipe and more holiday treats at