Line an 8x8 inch square pan with parchment paper, leaving some overhang for easy removal.
Combine the sweetened condensed milk and white chocolate chips in a heavy-bottomed saucepan.
Heat the mixture over low heat, stirring constantly with a spatula until smooth, glossy, and fully melted—about 5 minutes. You’ll notice it thickening slightly and smelling sweet and rich.
Remove the saucepan from heat and quickly stir in the vanilla extract until well combined. Then, fold in the candy corn, mixing just until evenly distributed and the candies start to soften.
Pour the mixture into the prepared pan, using a spatula to spread it into an even layer. The surface should be smooth and shiny.
Let the fudge set at room temperature for at least 2 hours, or until it’s firm and holds its shape when gently pressed. The top will be matte and slightly firm to the touch.
Once set, lift the fudge out of the pan using the parchment overhang, then cut into small squares with a sharp knife or cookie cutter for neat pieces.
Enjoy these colorful, creamy candies as a festive treat or share with friends during fall festivities.
