White Chocolate Candy Corn Fudge

White Chocolate Candy Corn Fudge
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here are only 3 ingredients
  1. 6 Cups White Baking Pieces
  2. 2 Cans (14 oz. ea) Sweetened Condensed Milk
  3. Vanilla
Instructions
  1. Line a 9 X 9 baking pan with foil, spray with cooking spray and set aside.
  2. Combine the baking chips and milk in a large heavy saucepan/pot. Cook over medium low heat, stirring constantly until pieces are melted.
  3. Be careful not to let the bottom scorch. Constant stirring is the key to getting all the chips melted.
  4. Remove from heat and stir in vanilla (approx 2 tsp - sorry I don't really measure).
  5. Pour 1/3 of the melted mixture (white) into the Foil Lined baking pan.
  6. Separate the remaining mixture into two even parts. Use Food Coloring to tint one portion Orange and pour over the white layer in the baking pan.
  7. If necessary - return to heat to keep consistency fluid.
  8. Tint the last 1/3 of the melted mixture Yellow and pour over the orange layer.
  9. (sorry no pictures for this part, I was trying to move quickly before the chocolate mixture set)
  10. Refrigerate the layered fudge mixture overnight (at least 6 hours) until firm.
  11. Remove the layered fudge from the pan and peel away the foil (the cooking spray will make it easily release)
  12. Cut into 1" strips.
  13. I was really worried about how uneven my layers were. I completely misjudged the first white layer and thought I would have to make another batch...but I decided to try cutting it anyway.
  14. Cut each of the strips into triangles.
  15. Surprisingly, once the sloppy ends were cut away - the remaining layers turned out looking pretty much like Candy Corn - even though my layers started out very uneven.
  16. Separate the cut pieces and refrigerate for another hour (so the cut edges harden as well).
  17. If you are a Candy Corn Expert - you will notice that by cutting the strips into triangles, you end up with different combinations of layers.
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