This whimsical, fun, Candy Corn Swirled Fudge is easy to make and each batch is a delicious work of art!

~Ingredients:*

3 Cups Granulated Sugar.

3/4 Cup Butter.

2/3 Cup Half and Half.

1 1/2 Cups White Chocolate Chips.

1 (7) Ounce Jar Marshmallow Creme.

1 Teaspoon Vanilla Extract.

Orange Food Coloring.**

Yellow Food Coloring.***

Orange Sprinkles.

Yellow Sprinkles.

~Directions:

Step 1: Line a 9 inch by 9 inch pan with aluminum foil and lightly spray with cooking spray and rub with a paper towel. Leave enough aluminum foil overhanging on the sides to lift the fudge out of the pan. Set aside.

Step 2: Spray a small thin - bladed knife with cooking spray (a butter knife works well for this) and set aside.

Step 3: Combine sugar, butter and half and half in a sauce pan over medium heat until mixture comes to a full rolling boil, stirring constantly (don't mistake bubbling at the edges for a full boil). Cook for exactly 4 minutes, stirring constantly. Remove from heat.

Step 4: Add in the white chocolate chips, cover and allow to sit for 2 minutes, then stir until all chocolate is melted and mixture is smooth.

Step 5: Add marshmallow creme and vanilla extract. Stir again until smooth and well mixed.

Step 6: Pour approximately half of mixture into prepared pan. tilt to cover bottom, if needed.

Step 7: Sprinkle 6 to 8 drops of orange food coloring randomly over the surface of the fudge. 

Step 8: Repeat step 7 with the yellow food coloring. 

Step 9: Quickly pour the other half of the fudge mixture over the first layer.

Step 10: Again, sprinkle 6 to 8 drops each of orange and yellow food coloring randomly over the surface of the fudge.

Step 11: Using the side of the prepared knife, run it back and forth through fudge, creating a swirled pattern. As you run the knife through the fudge, pull some up from the bottom to to created the swirled effect all the way through the fudge.

Step 12: Once you get a pretty swirly pattern stop. If you swirl too much the whole mixture will turn orange. 

Step 13: Cool completely. 

Step 14: Use foil handles to lift fudge from pan before cutting into squares.

Step 15: This fudge will keep well at room temperature for up to a week but can be frozen for longer storage.

Step 16: Eat and Enjoy!

~Recipe Notes:

*Check out our Baking Tips & Tricks book for more information on how to make your own homemade sprinkles (link in the comments below).

**You can use as little or as much orange food coloring you want. It depends on your taste and what kind of food coloring you are using (gel, powder, liquid etc...). If you don't have orange food coloring on hand, you can combine red and yellow food coloring to make orange food coloring.

***You can use as little or as much yellow food coloring you want. It depends on your taste and what kind of food coloring you are using (gel, powder, liquid etc...).

1) Check out our Baking Tips and Tricks book for info on food coloring and what colors to combine to create what color. (Link in the comments below).

2) You can speed up the cooling by placing the fudge in the refrigerator, but allow it to come back to room temperature before slicing as it tends to shatter if cut when cold. Use a long, sharp knife for cutting fudge and clean the blade with a damp paper towel between cuts.

Enjoy!

Please leave us a picture in the comments below if you make it!

~Hailey and Hannah :)