Contagious Candy Corn Fudge

It’s October. In a month glorified by excessive candy consumption, candy corn reigns supreme as the signature candy of the month. And whether you’re a candy corn lover or hater, white fudge is a comfort food that few can turn their noses up to. Its soft richness melts in the mouth and soothes the soul with every bite. Easy to make and perfect for those upcoming Halloween bashes, this candy corn colored fudge will delight the eyes and stomach.

Ingredients:

½ cup butter

2 cups granulated sugar

3/4 cup sour cream

12 ounce white chocolate chips or chopped white chocolate

7 ounce marshmallow cream

1 teaspoon vanilla extract

Orange and yellow food coloring

Directions:

1) Prepare a 9×9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Leave tinfoil longer on short sides so that it overhangs the pan by about 2 inches.

2) In the top of a double boiler over lightly simmering water, heat butter until nearly melted.  Add the sugar and sour cream. Increase heat to medium and stir until sugar melts.

3) Continue to cook on medium heat, stirring frequently until mixture boils. Insert a candy thermometer and cook the fudge to 235 °F (113 °C), about 6 to 10 minutes.

4) Once temperature is reached, remove from the heat. Add the white chocolate chips and the marshmallow cream. Stir vigorously until they melt into the fudge. Stir in vanilla.

5) Pour 1/3 of the mixture into prepared baking dish and chill for 15 minutes. Keep remaining fudge in saucepan, heat off.

6) Stir fudge over low heat until melted and smooth again, 2 to 3 minutes. Pour 1/3 of mixture into a medium mixing bowl and whisk in orange food coloring (or use 2:1 ratio of yellow to red food coloring). Pour orange fudge over the white layer in baking dish. Let chill for 15 minutes.

7) Again, reheat the remaining 1/3 of fudge over low heat until melted and smooth. Whisk in yellow food coloring and pour over orange layer in baking dish. Let chill for 3-4 hours or overnight.

When ready to serve, gently lift the tinfoil out of the pan by the edges. Cut fudge lengthwise into long, rectangular strips about an inch or two in width and then into triangular shapes.

Store fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.