3 cups candy corn
2 cups white chocolate chips
1 cup creamy peanut butter
1 (14 oz.) can sweetened condensed milk
1 cup semi-sweet chocolate chips, optional
1/4 teaspoon salt, optional
1-3 teaspoons vegetable oil, optional
Line a 9×9-inch baking dish with parchment paper or aluminum foil and set aside.
Combine candy corn and peanut butter in a large saucepan over medium-low heat and cook, stirring frequently, for 2-3 minutes. (If not melting, add sweetened condensed milk sooner rather than later; make sure bottom doesn’t burn.)
Add in sweetened condensed milk and cook until fully melted and smooth.
Bring mixture to a simmer, then add in white chocolate chips.
Cook, continuing to stir frequently, until chips are melted and mixture is smooth. Stir in salt, if using.
Remove saucepan from heat and pour into lined baking dish, spreading the top into an even layer.
Let cool for 15 minutes, then refrigerate until set.
Optional: melt 1 cup chocolate chips with 1 teaspoon vegetable oil in the microwave in 20-second increments, stirring until smooth.
Let chocolate cool slightly, then transfer to a resealable plastic bag. Press out remaining air, seal carefully, then cut off corner of bag. Pipe chocolate onto fudge, then return to fridge to chill.
Once set, cut fudge into squares and enjoy!
Recipe Source: 12tomatoes