Coast Candymakers: Candy Corn Fudge

The holidays are almost synonymous with baked goods and sugary confections.

Pastry experts from Coast Candymakers at the Island View Casino Resort joined WLOX on the 4 o'clock show Monday to make candy corn fudge. Megan King, Pastry Chef, and Sarah Serdynski, Pastry Lead, shared the recipe below so you can make your own candy corn fudge at home.

Coast Candymakers Candy Corn Fudge

(Recipe created by Sarah Serdynski, acting pastry lead, Coast Candymakers)

Yields twelve 3 oz. portions


  • 9 ounces mini marshmallows
  • 3 cups white chocolate
  • 2 ounces butter
  • 7 ounces evaporated milk
  • 4 cups sugar
  • 2 teaspoons vanilla
  • 1 cup candy corn pieces
  • yellow and orange food coloring


  • Candy thermometer
  • Small pot
  • Three Small Bowls
  • Small Pan


Spray a small pan with no-stick spray and set aside. In a small pot, mix together sugar, butter, and evaporated milk. Stir constantly so bottom of the mixture doesn't burn. Cook with a candy thermometer until the temperature reaches 240 degrees. Remove from heat and carefully stir in white chocolate, mini marshmallows, and vanilla.

Divide mixture evenly into three bowls, then mix yellow food coloring into the mixture in first bowl until it turns desired color. Repeat with orange good coloring in second bowl. Mix the candy corn pieces into the mixture in the third bowl.

Pour the contents of candy corn bowl into pan, followed by the contents of the orange bowl, and finally the yellow mixture. Cover with film wrap and chill in fridge for at least four hours.

Wrapped Candy Corn Fudge can be kept un-refrigerated for up to seven days.