The secret to these cute Halloween candies is a quick chill in the fridge between layers so the colors set.
Recipe courtesy of Food Network Kitchen
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Candy Corn Fudge
Total:
1 hr 30 min
Active:
20 min
Yield:
24 pieces
Level:
Easy
Total:
1 hr 30 min
Active:
20 min
Yield:
24 pieces
Level:
Easy

Ingredients

Directions

Special equipment: a 6-by-3-by-2 1/2 inch mini loaf pan

Line a 6-by-3-by-2 1/2 inch mini loaf pan with foil, being sure to leave a 2-inch overhang on the long sides of the pan. Lightly spray the foil with cooking spray and set aside.

Combine the sweetened condensed milk and chocolate in a bowl and microwave for 1 minute. Using a whisk, stir them together until smooth. Pour half of the mixture into another bowl. Stir 3 to 4 drops of orange food coloring into one of the bowls and set aside. Pour half of the remaining mixture into another bowl and add 2 to 3 drops of yellow food coloring to one of them, stirring until evenly distributed. 

Pour the yellow mixture into the prepared pan. Tap the pan against a flat surface to ensure that it is smooth and even, then chill for 5 minutes. Pour on the orange mixture and spread it into a smooth and even layer. Tap on a flat surface again, and chill 5 minutes more. Top off the fudge with the white mixture, cover with plastic wrap and then chill in the refrigerator until completely set and firm, at least 1 hour and up to overnight. 

Using the foil overhang as handles, remove the fudge from the pan to a cutting board. Cut the fudge lengthwise into 1/2-inch-thick slices, and then into triangles so that they resemble candy corn. 

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