Candy Corn Fudge
A super creamy and festive Halloween fudge made from cream cheese, white chocolate, and pretzels with candy corn on top.
white chocolate chips
broken pretzel pieces
Line an 8-inch square pan with parchment paper, letting paper extend up and over sides.
Beat cream cheese and confectioners’ sugar using an electric mixer about 2 minutes. Mixture should be smooth. Beat in vanilla.
In a double-boiler or a pan with a very thick bottom, melt the white chocolate. Keep the heat low and stir frequently so the chocolate does not burn.
Add melted white chocolate to cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in the pretzel pieces.
Pour mixture into prepared pan. Top with candy corn. Refrigerate until firm, at least 2 hours and up to 2 days. Transfer to cutting board and cut into 1-inch squares.
This fudge is best stored in the refrigerator.
Recipe adapted from