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Candy Corn Fudge
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3 cups sugar

3/4 cup Land O Lakes® Butter

1 (5-ounce) can evaporated milk

1 (7-ounce) jar marshmallow crème

3 tablespoons vanilla

3/4 cup 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

 *Substitute 2 (4-ounce) white chocolate bars, chopped.

How to make

  1. STEP 1

    Line 8-inch square pan with aluminum foil, extending foil over edges. Butter foil; set aside.

  2. STEP 2

    Combine sugar, butter and evaporated milk in 2-quart saucepan. Cook over medium heat, stirring constantly, 6-7 minutes or until butter is melted and mixture comes to a full boil. Continue cooking, stirring often, 5 minutes. Stir in marshmallow crème and 1 teaspoon vanilla. Remove from heat.

  3. STEP 3

    Spoon 1 1/2 cups hot mixture into bowl; stir in 3/4 cup chocolate chips until smooth. Spread into prepared pan. Place into freezer 5 minutes or until set.

  4. STEP 4

    Add white baking chips and remaining vanilla to remaining marshmallow crème mixture in saucepan; stir until smooth. Spoon 1 cup mixture into another bowl; add enough food color to for desired orange tint. Stir in orange zest, if desired.

  5. STEP 5

    Remove chocolate mixture from freezer; spread orange mixture over top. Return to freezer 5 minutes or until set.

  6. STEP 6

    Remove fudge from freezer. Microwave remaining marshmallow crème mixture in bowl 10 seconds or until soften, if necessary. Spread over orange layer. Sprinkle with decorator sprinkles. Refrigerate 1 hour or until set.

  7. STEP 7

    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.

Tip #1

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.

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