Candy Corn Fudge Recipe

1. Read the instructions all the way through before starting! This recipe isn't difficult, but you have to do things in the correct order.
2. Line a 9x5 loaf pan with aluminum foil and butter the foil.
3. Divide the ingredients into thirds, so you don't accidentally use too much in any one layer.

Melt the Chocolate

1. Mix 1 ½ cups white chocolate chips, ¼ cup heavy cream, 1 teaspoon vanilla, and 1 tablespoon honey in a medium saucepan.
2. Heat it on low heat, stirring frequently, until everything is melted and smooth.
3. Add about 1/8 teaspoon of yellow food coloring a little at a time until it reaches the desired color. Make sure the color is consistent throughout the mixture.
4. Pour the fudge mixture into your prepared pan, spread it evenly, and refrigerate for 30 minutes.

Make the Remaining Layers

1. Repeat Steps #1 and #2 of the melt the chocolate instructions.
2. This time add orange food coloring to the mixture. Pour the orange mixture over the refrigerated yellow layer. Spread it evenly to the edges and then put it back in the refrigerator for another 30 minutes.
3. Repeat Steps #1 and #2 of the melt the chocolate instructions for the white layer.
4. No food coloring is necessary. Spread the white layer evenly across the refrigerated fudge.
5. Place the loaf pan in the refrigerator for 15 minutes.
6. Take it out of the refrigerator and arrange candy corn across the top of the white layer. The fudge will still be soft, so you can gently press the candy corn into the top layer. Arrange it in 6 rows of 4 or whatever pattern you prefer. Leave about ½ inch around the edge of the pan for trimming off the edges.
7. Chill it in the refrigerator for at least 2 hours.
8. When you are ready to cut the fudge, allow it to sit at room temperature for about 15 minutes. Use the foil to lift it from the pan. Place on a cutting board and unwrap the foil.
9. Use a sharp knife to cut the fudge. To get clean cuts, wipe the blade with a damp cloth or rinse it between cuts.
10. Cut into 24 squares.