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–+ servings

Candy Corn Fudge

A super creamy and festive Halloween fudge made from cream cheese, white chocolate, and pretzels with candy corn on top.
Course Halloween
Cuisine American
Prep Time 2 hours 15 minutes
Total Time 2 hours 15 minutes
Servings 16
Calories 385kcal
Author Christin Mahrlig


  • 1 (8-ounce) package cream cheese, room temperature
  • 2 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 3 cups white chocolate chips
  • 2 cups broken pretzel pieces
  • 1 cup candy corn


  • 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 Woman's Day Magazine


Calories: 385kcal