Candy Corn Fudge

Candy Corn Fudge

This vanilla and butterscotch flavored candy corn fudge is a perfect dessert to treat a crowd.

Prep Time

55

Minutes

Total Time

1:55

Hr:Mins

Makes

48

candies

1
bag (12 oz) white vanilla baking chips (2 cups), melted
2
cans (16 oz each) vanilla ready-to-spread frosting
1
bag (10 oz) butterscotch chips (1 3/4 cups), melted
Yellow food color
Red food color
48
pieces candy corn
  1. Line 13x9-inch pan with foil; butter foil. In large bowl, mix melted vanilla baking chips and 1 can of the frosting until well blended. Spread 1/3 of mixture evenly in pan.
  2. In another large bowl, mix melted butterscotch chips and second can of frosting until well blended. Stir in 1/2 teaspoon yellow and 1/2 teaspoon red food color until mixture is orange and well blended. Spread orange mixture over white layer in pan.
  3. If remaining 2/3 of white mixture has set up, heat in microwavable bowl in microwave on medium-high for 1 minute until melted and smooth, stirring occasionally. Stir in 1/4 teaspoon yellow food color until mixture is bright yellow and well blended. Spread over orange layer in pan. Refrigerate until firm, about 1 hour.
  4. Use foil to lift candy from pan. Turn white side up; peel off foil. Cut into 8 rows by 6 rows. Press 1 piece candy corn in center of each candy. Store in refrigerator.
Makes 48 candies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
For a more intense orange color, use 1/4 teaspoon orange paste icing color in place of the liquid yellow and red food colors.

Nutrition Information:

1 Serving (1 Candy)
  • Calories 160
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 10mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 0g,
    • Sugars 23g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.