Candy Corn Fudge
Creamy chocolate and vanilla fudge team up with fall colors for a fun delicious treat.
25 min.prep time
3 cups sugar
1 (5-ounce) can evaporated milk
1 (7-ounce) jar marshmallow crème
3 teaspoons vanilla
3/4 cup real semi-sweet chocolate chips
1 cup white baking chips*
Orange gel or paste food color
1/2 teaspoon freshly grated orange zest, if desired
Orange or yellow decorator sprinkles
Line 8-inch square pan with aluminum foil, extending foil over edges. Butter foil; set aside.
Combine sugar, butter and evaporated milk in 2-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted and mixture comes to a full boil (6 to 7 minutes). Continue cooking, stirring often, 5 minutes. Stir in marshmallow crème and 1 teaspoon vanilla. Remove from heat.
Spoon 1 1/2 cups mixture into small bowl; stir in 3/4 cup chocolate chips until smooth. Spread into prepared pan. Place into freezer until set (5 minutes).
Meanwhile, add white baking chips and remaining vanilla to remaining marshmallow crème mixture; stir until smooth. Spoon 1 1/2 cups mixture into another small bowl. Add enough food color to remaining mixture in saucepan for desired orange tint. Stir in orange zest, if desired.
Remove chocolate mixture from freezer; spread orange mixture over top. Return to freezer until set (5 minutes).
Remove fudge from freezer. Microwave white mixture in microwave-safe bowl on HIGH (100% power) to soften (10 seconds), if necessary. Spread over orange fudge. Sprinkle with decorator sprinkles. Refrigerate until set (1 hour).
Remove fudge from pan using foil ends; place onto cutting surface. Carefully peel off foil. Cut fudge into 36 squares. Cut each square in half diagonally.
*Substitute 2 (4-ounce) white chocolate bars, chopped.
Gel or paste food color is concentrated and will give you a deeper color. You can also use red and yellow liquid food color to tint the fudge orange.