Ingredients:

  • 3 cups (510g) high-quality white chocolate chips
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1/4 cup (56g) unsalted butter, cubed
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp salt
  • Yellow gel food coloring
  • Orange gel food coloring
  • 1/2 cup (85g) whole candy corn pieces

Instructions:

  1. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to act as a sling for easy removal.
  2. In a large microwave-safe glass bowl, combine white chocolate chips, sweetened condensed milk, and cubed butter.
  3. Microwave the mixture in 30-second intervals, stirring vigorously after each burst, until the chocolate is completely melted and the mixture is smooth.
  4. Stir in the vanilla extract and salt until fully incorporated.
  5. Divide the warm fudge base into three equal portions in separate bowls.
  6. Tint the first portion yellow with gel food coloring; pour into the prepared pan and smooth the surface.
  7. Tint the second portion orange; gently spread it over the yellow layer using an offset spatula.
  8. Spread the third (white) portion over the orange layer carefully to maintain distinct colors.
  9. Press the whole candy corn pieces into the top white layer while it is still tacky.
  10. Allow to sit at room temperature for 15 minutes, then refrigerate for at least 2 hours until completely firm before slicing into 36 squares.