Ingredients
Equipment
Method
- Prepare the Pan
- Line an 8-inch (20 cm) square pan with parchment paper, leaving an overhang on two sides to lift the fudge out later.
- Make the Fudge
- In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, butter, and salt. Stir constantly with a spatula until completely melted and smooth, about 5 to 7 minutes. Remove from the heat and stir in the vanilla.
- Divide the fudge evenly among three small bowls, about 1 cup (240 ml) each. Stir the yellow food coloring into one bowl, the orange into a second, and leave the third white. Keep the bowls warm so that the fudge stays spreadable.
- Layer the Candy Corn
- Spread the yellow fudge into the pan in an even layer. Refrigerate for 15 minutes, until just set but still slightly tacky.
- Spread the orange fudge over the yellow layer, smoothing it gently. Refrigerate for another 15 minutes. If the remaining fudge has thickened, warm it for 10 seconds in the microwave.
- Spread the white fudge over the orange layer and smooth the top. Refrigerate for at least 2 hours, until completely firm.
- Cut the Wedges
- Lift the fudge from the pan using the parchment. Trim the edges for clean sides, then cut into 12 rectangles, 3 across and 4 down. Cut each rectangle diagonally from corner to corner to make 24 triangles. Wipe the knife between cuts. Stand each wedge on its side so that the yellow, orange, and white layers show, and top with candy corn if desired.
Notes
Low heat: White chocolate burns easily. Keep the heat low, and stir constantly.
Chocolate chips: Use real white chocolate chips or chopped white chocolate that lists cocoa butter. White baking melts and candy coating may not set as smoothly.
Gel coloring: Gel food coloring gives vivid colors without thinning the fudge. Add a drop at a time.
Layers: Chill each layer just until it holds a fingerprint but is still tacky. If it is too cold, the layers will not stick, and if it is too soft, the colors will blend.
Clean cuts: Use a long, sharp knife dipped in hot water and wiped dry. Let the fudge sit at room temperature for 10 minutes before cutting if it feels too hard.
Serving: Serve the wedges lying on their sides to show the stripes, like candy corn.
Allergies: This recipe contains dairy and soy. Check labels for nuts and other allergens.
Storage: Store in an airtight container in the refrigerator for up to 2 weeks, with parchment between layers. Freeze for up to 3 months, and thaw in the refrigerator. Nutrition (per wedge) Calories 165 kcal Carbohydrates 22 g Protein 2 g Fat 8 g Saturated fat 5 g Cholesterol 12 mg Sodium 45 mg Potassium 95 mg Fiber 0 g Sugar 21 g
Chocolate chips: Use real white chocolate chips or chopped white chocolate that lists cocoa butter. White baking melts and candy coating may not set as smoothly.
Gel coloring: Gel food coloring gives vivid colors without thinning the fudge. Add a drop at a time.
Layers: Chill each layer just until it holds a fingerprint but is still tacky. If it is too cold, the layers will not stick, and if it is too soft, the colors will blend.
Clean cuts: Use a long, sharp knife dipped in hot water and wiped dry. Let the fudge sit at room temperature for 10 minutes before cutting if it feels too hard.
Serving: Serve the wedges lying on their sides to show the stripes, like candy corn.
Allergies: This recipe contains dairy and soy. Check labels for nuts and other allergens.
Storage: Store in an airtight container in the refrigerator for up to 2 weeks, with parchment between layers. Freeze for up to 3 months, and thaw in the refrigerator. Nutrition (per wedge) Calories 165 kcal Carbohydrates 22 g Protein 2 g Fat 8 g Saturated fat 5 g Cholesterol 12 mg Sodium 45 mg Potassium 95 mg Fiber 0 g Sugar 21 g