Candy Corn Pretzel Fudge

This candy corn pretzel fudge has my favorite holiday candy, plus pretzels and lots of other goodies. It will disappear from the table at Halloween or Thanksgiving.

You can be sure fall is here when you start seeing candy corn in the grocery stores. It is a favorite in our house and I like to turn it into seasonal sweet treats (and to eat it straight from the bag!) 

I use it all the time in recipes, particularly fun kids dessert ideas like these cookie turkeys and candy corn turkey cupcakes.

Not only would this holidays pretzel recipe be great for Halloween, but it would also be great for National Candy Corn Day on October. Keep reading to find out how to make this candy corn fudge.

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Ingredients for this candy corn pretzel fudge

This fudge has everything. It is both salty and sweet and is so decadent and rich, it will satisfy any demanding sweet tooth! I love the way the top of the fudge looks too. 

You’ll need the following ingredients to make this candy corn fudge:

• 1 cup of candy corn
• 1 cup of stick pretzels chopped
• 7 ounce tub of marshmallow fluff
• 2 ¼ cups of white chocolate chips
• ⅓ cup of granulated sugar
• ⅓ cup of heavy cream
• ½ teaspoon of Kosher salt
• ½ cup of butter

How can the fudge not be good with all those things in it?

How to make this candy corn fudge recipe

Start by chopping the pretzels into pieces and putting them into a bowl. Put the candy corn in a separate bowl. Then mix together the marshmallow and white chocolate.

I find that separating things into small bowls makes it easier, particularly with fudge that often sets quickly.

Be sure to line your pan with parchment paper or aluminum foil before you start cooking the fudge, so that it will be ready to pour the mixture into it. This lining makes it much easier to take out of the pan later.

Now it is time to cook the fudge. Place the cream butter and sugar in a saucepan over medium heat and cook gently until it comes to a boil.  

Continue cooking, stirring the whole time for at last 7 minutes. The cooking time for fudge is the most important step. If you cook it too little it will not set. (don’t ask me how I know this!)

Tip for getting fudge to set:  It is important to cook fudge to the soft balls stage (just have a glass of water nearby and drop in bits of the mixture until if forms a small ball when you take it out of the water).

When you can make a soft ball out of it, it is set. When it’s not set, it is runny and won’t form.

Place the white chocolate and marshmallow fluff mixture in the bowl of a stand mixer. Pour in the cooked butter and cream mixture and beat it well it is smooth and creamy.

Add most of the candy corn and pretzel pieces, saving enough candy corn pieces and pretzel bits to put on the top of the fudge after it is made. Stir until the pieces are evenly distributed.

Pour the fudge mix into the prepared pan and decorate with the reserved candy corn and pretzel pieces. Then place it in the fridge to set.

When the fudge has set, cut into pieces and serve. It makes 40 roughly one inch size pieces of fudge.

I love the texture of this fudge. It has a bit of a crunch in it from the pretzels and the salty sweet combination is so tasty.

I am so glad I made this super fudge! It is sure to be one that I make each year from now on!

For another take on this recipe, see these candy corn pretzel no bake balls.

What is your favorite holiday fudge flavor? Please share your ideas in the comments below.

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