This Microwave Fudge recipe is full of sprinkles and candy corn and is so easy to make! It only needs five ingredients and is the perfect simple treat for Halloween or Thanksgiving!

Easy dessert recipes are great to have on hand during the busy holiday season. Five ingredient or less recipes like Chocolate Cake Balls, Funfetti Cookies, and this Microwave Fudge are quick and easy to whip up in a pinch!

microwave fudge with candy corn

The holiday season is just around the corner, which gets me excited for lots of reasons. Cooking fun holiday-themed eats and treats is right there at the top of the list!

This Microwave Fudge recipe is an easy favorite to keep in your back pocket. I love it because it’s easily customizable depending on the holiday, season, or event you’re celebrating. 

microwave fudge on a cutting board

Plus it requires minimal ingredients, minimal hands on cooking time, and minimal cleanup! #winning

Ingredients for Microwave Fudge

  • sweetened condensed milk
  • white chocolate chips
  • vanilla extract
  • candy corn
  • fall colored sprinkles

ingredients laid out to make fudge

How to Make Microwave Fudge – Step by Step

Step 1: Prepare the Pan

Line a square 8×8 pan with parchment paper and set it aside. 

Step 2: Combine and Microwave

Combine the sweetened condensed milk and white chocolate chips in a large microwave safe bowl. Microwave on high for 30 seconds. Stir and then microwave for another 30 seconds. Stir in the vanilla and mix until the fudge is smooth.

a glass bowl of fudge batter

Step 3: Pour into Pan

Transfer the microwave fudge to the prepared pan.

fudge batter in a square pan

Step 4: Add Toppings

Add the candy corn and sprinkles on top. Make sure to press the toppings down slightly so they stick into the fudge. 

a square pan full of fudge batter with sprinkles

Step 5: Cool and Slice

Set the fudge aside to cool to room temperature– about 2 hours. Remove the fudge from the pan and slice into your desired size. Serve immediately or store in an airtight container for up to one week. 

microwave fudge with candy corn

Tips and Notes

  • Line your pan: for easier removal and cutting of your fudge, line your pan with parchment paper that overhangs on the sides. This will also make cleanup much easier.
  • Topping: I added candy corn and fall colored sprinkles to the top of the fudge, but feel free to customize your toppings or sprinkle colors to match whatever holiday or event you are celebrating!

How long does fudge last?

Freshly made fudge will last up to one week when stored in an airtight container on the counter or in the pantry. The key is keeping it at room temperature to prevent it from melting. You can also freeze your microwave fudge to enjoy at a later date.

Can you freeze fudge?

Yes, you can definitely freeze this microwave fudge. Store in a freezer zipper bag or airtight container for up to 6 months in the freezer. Thaw the fudge on the counter before serving. 

fudge with a bite taken out

Does fudge need to be refrigerated?

No, you do not need to refrigerate this microwave fudge recipe. In fact I think it tastes better when stored at room temperature. This prevents the fudge from drying out and losing its richness.

Is this microwave fudge gluten free?

This fudge recipe is gluten free. If using the candy corn as a topping, be sure to check labels first. Most brands of candy corn that I have checked have been gluten free including Brach’s and Jelly Belly.

microwave fudge with candy corn

More Easy Desserts You Might Enjoy!

fudge squares on a cutting board
5 from 1 rating

Microwave Fudge with Candy Corn

Yield: 9
Prep Time: 5 mins
Cook Time: 1 min
Cool Time: 2 hrs
Total Time: 2 hrs 6 mins
This Microwave Fudge is full of sprinkles and candy corn and is so easy to make! It only needs five ingredients and is the perfect simple treat for Halloween or Thanksgiving!

Ingredients

  • 14 oz can sweetened condensed milk
  • 3 1/2 cups white chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1/2 cup candy corn
  • 2 Tablespoons fall or Halloween sprinkles

Equipment

  • Microwave

Instructions
 

  • Line a square 8x8 pan with parchment paper and set it aside. 
  • Combine the sweetened condensed milk and white chocolate chips in a large microwave safe bowl. Microwave on high for 30 seconds. Stir and then microwave for another 30 seconds. 
  • Stir in the vanilla and mix until the fudge is smooth.
  • Transfer the fudge to the prepared pan and add the candy corn and sprinkles on top. Make sure to press the toppings down slightly so they stick into the fudge.
  • Set the fudge aside to cool to room temperature-- about 2 hours. Remove the fudge from the pan and slice into your desired size. Serve immediately or store in an airtight container for up to one week. 

Notes

  • Line your pan: For easier removal and cutting of your fudge, line your pan with parchment paper that overhangs on the sides. This will also make cleanup much easier.
  • Topping: I added candy corn and fall colored sprinkles to the top of the fudge, but feel free to customize your toppings or sprinkle colors to match whatever holiday or event you are celebrating!
  • Storing: Freshly made fudge will last up to one week when stored in an airtight container on the counter or in the pantry. The key is keeping it at room temperature to prevent it from melting. You can also freeze your microwave fudge to enjoy at a later date.
  • Freezing: You can definitely freeze this microwave fudge. Store in a freezer zipper bag or airtight container for up to 6 months in the freezer. Thaw the fudge on the counter before serving. 
  • Gluten free: This fudge recipe is gluten free. If using the candy corn as a topping, be sure to check labels first. Most brands of candy corn that I have checked have been gluten free including Brach's and Jelly Belly.
Cuisine: American
Course: Dessert
Calories: 565kcal, Carbohydrates: 76g, Protein: 8g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 30mg, Sodium: 145mg, Potassium: 364mg, Fiber: 1g, Sugar: 75g, Vitamin A: 139IU, Vitamin C: 1mg, Calcium: 265mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.