Did you know that there is a national candy day in November! And October 30 is National Candy Corn Day. Celebrate these special foodie days with this candy corn pecan fudge recipe. It is rich and creamy and the perfect sweet treat for your Halloween or Thanksgiving dessert table.
Many national days are associated with food. What more perfect way to celebrate than with a piece of your favorite fudge? Find out all about these special days in my National Days Guide.
Fudge is one of the most popular forms of homemade candy, especially around holiday time. There is even a national candy day in November!Fudge is one of the most popular forms of homemade candy, especially around holiday time.
This fudge is also a great one to eat for National Nutty Fudge day (May 12.)
Fudge is also one of the most popular forms of homemade candy, especially around holiday time. There is even a national candy day in November!
Ring in the Holidays with this candy corn pecan fudge.
All the flavors of the season…candy corn…marshmallows…white chocolate…Golden Oreos…pecans. All wrapped up into one decadent and tasty bite of fudge. This candy corn pecan fudge is sure to become one of your favorites in the upcoming holiday season.
You will need these ingredients to make the fudge. I know, I know…it seems odd to see cookies in there but it works some how.
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Place them in a food processor and pulse until they make a crumbly mixture.. Place the marshmallow cream and white chocolate in the bowl of a stand mixer but don’t mix it just yet. Line a 9 x 9 pan with greased aluminum foil.
Cook the milk, sugar and evaporated milk until it is smooth and creamy, then bring it to a boil and continue cooking for about 5-7 minutes, stirring the whole time.
Use the soft ball method to make sure it is done enough. Have a glass of water near your stove and drop bits of the fudge mixture into the water. If it stays runny it needs more cooking time. If it forms a small ball when you pick it up, it has cooked enough.
Remove and cool slightly and add to the marshmallow and chocolate mixture. Beat until it is smooth and creamy. Add the pulsed cookies and candy corn and mix in gently. You want a little texture left to the fudge.
Add the fudge mixture to the prepared pan and spread evenly. Top it with whole candy corn and the chopped pecans. Place in the fridge to set for 3-4 hours.
Once the fudge has set, cut it into squares about 1 inch in size. Try to get a piece of candy corn on each fudge piece if you can.
This fudge is one great old decadent bite of homey fall deliciousness. It is quite sweet but not over the top. The cookies give it a bit of texture and the pecans add some crunch.
Store in an air tight container in the fridge. It also freezes well. Candy corn is such a part of the holiday season. It is the perfect fudge to serve on Halloween, and with the pecans, it also makes a wonderful Thanksgiving sweet treat.
Are you a candy corn lover? How do you use it in recipes this time of the year. Please share in the comments below.
- 3 cups of granulated sugar
- 1/2 cup of unsalted butter
- 1 cup of evaporated milk
- 12 oz package of white chocolate chips
- 17 oz jar of marshmallow cream
- 8 Golden Oreo cookies
- 3/4 cup of candy corn
- 1/2 cup of chopped pecans.
- extra candy corn to garnish
- Line a 9 x 9 baking pan with aluminum foil or parchment paper and grease it well.
- Chop the candy corn and Golden Oreo cookies and set aside.
- Place the marshmallow cream and chocolate chips in the bowl of a stand mixer. (don't mix it yet)
- Over medium high heat, cook the butter, cream and sugar until it is smooth. Bring to a boil.
- Reduce heat and cook for about 5-7 minutes, stirring constantly. Use a glass of water and drop a bit of the mixture into the water to test doneness. If it is runny, cook a bit longer. If it forms a soft ball it is ready to set.
- Cool slightly and then add to the marshmallow and chocolate mix. Beat until smooth and then mix in the chopped cookies and candy corn.
- Place in the prepared pan, smooth the top and add the candy corn and sprinkle the chopped pecans. Place in the fridge to set for 2-3 hours.
- Cut into squares and serve. Makes about 40 pieces if you cut them small. Store in an airtight container in the fridge. Also freezes well
Serving Size:1 piece
Amount Per Serving: Calories: 215 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 10mg Sodium: 33mg Carbohydrates: 38g Fiber: 0g Sugar: 34g Protein: 1g
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