Line your square baking pan with parchment paper, leaving some overhang for easy removal.
In a heavy-bottomed saucepan, melt the butter over low heat until it starts to smell nutty and turns golden, about 2 minutes.
Add the sweetened condensed milk to the melted butter and stir constantly over medium-low heat until the mixture becomes smooth, shiny, and slightly thickened, about 5 minutes.
Stir in the white chocolate chips and continue stirring until they melt completely and the mixture is silky and uniform.
Remove the pan from heat and quickly fold in the vanilla extract and salt, if using.
Gently fold in the candy corn, distributing them evenly throughout the mixture.
Pour the creamy mixture into the prepared pan, spreading it out with a spatula to create an even surface.
Press additional candy corn onto the top of the fudge before it sets, pressing them in gently but firmly.
Let the fudge cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until firm.
Once set, lift the fudge out of the pan using the parchment overhang and place on a cutting board.
Cut the fudge into small squares with a sharp knife, wiping the blade clean between cuts for neat pieces.
Arrange the fudge on a plate or store in an airtight container at room temperature or in the fridge for up to a week. Enjoy this nostalgic, chewy treat!
