Candy Corn Fudge

Name: Candy Corn Fudge
Prep time: 15 min
Yield: 36
Cuisine: American,
Ingredients: 2 pounds white baking chocolate chopped; 1 can (14 oz) sweetened condensed milk; 1 tbsp McCormick® Pure Vanilla Extract; 1/2 tsp plus 1/8 teaspoon Sunflower color from McCormick® Nature's Inspiration Food Colors divided; 1/8 tsp Berry color from McCormick® Nature's Inspiration Food Colors divided

How can you make candy corn even better? By turning it into a fudgy and fun Halloween treat! Chop up white baking chocolate and mix with sweetened condensed milk. Once melted together, stir in McCormick® Vanilla Extract. Divide into thirds and tint with Nature's Inspirat...

Ingredients

2 pounds white baking chocolate, chopped
1 can (14 ounces) sweetened condensed milk
1 tablespoon McCormick® All Natural Pure Vanilla Extract
1/2 teaspoon plus 1/8 teaspoon Sunflower color from McCormick® Nature's Inspiration Food Colors, divided
1/8 teaspoon Berry color from McCormick® Nature's Inspiration Food Colors, divided

KEY PRODUCTS

INSTRUCTIONS

1 Mix chocolate and sweetened condensed milk in large microwavable bowl. Microwave on HIGH 2 to 3 minutes or until chocolate is almost melted, stirring after each minute. Stir again until chocolate is completely melted. Stir in vanilla.
2 Divide fudge mixture evenly into 3 bowls. Stir 1/8 teaspoon of the Sunflower color into first bowl. Stir 1/2 teaspoon of the Sunflower color and 1/8 teaspoon of the Berry color into second bowl. Leave third bowl untinted.
3 Pour the yellow fudge mixture evenly into foil-lined 9x5-inch loaf pan. Layer with the orange and white fudge mixtures.
4 Refrigerate 2 hours or until firm. Use foil to lift out of pan onto cutting board. Cut into small triangles to serve. Store in tightly covered container at cool room temperature.