This candy corn cane is screaming down! I love white chocolate candy, it’s my favorite. Add caramel corn and pumpkin M&Ms and you have an epic Halloween dessert.
White chocolate chips 3 C
1 TBSP unsalted butter
14 oz sweetened condensed milk
1 teaspoon of vanilla
½ Sweet corn
½ Pumpkin M&Ms C
2 TBSP autumn leaves
Line a 9×9 mold with parchment paper by folding it over the edges of the mold. Spray parchment paper with baking spray.
Heat the white chocolate wafers, butter and condensed milk in a large saucepan over medium heat.
Stir often until everything in the pan has melted and is easy to remove. Mix with the vanilla. Add candy corn and M&Ms and stir well.
Put the mixture into the 9 x 9 baking pan. (If necessary, smooth the top.) Then cover with sprinkles.
Set aside at room temperature until ready. (Or you can refrigerate so the candy will harden faster.)
Remove from the mold by lifting the edges of the parchment paper. Cut it into squares.