Candy Corn Fudge

STEP 1

Line 8-inch square pan with aluminum foil, extending foil over edges. Butter foil; set aside.

STEP 2

Combine sugar, butter and evaporated milk in 2-quart saucepan. Cook over medium heat, stirring constantly, 6-7 minutes or until butter is melted and mixture comes to a full boil. Continue cooking, stirring often, 5 minutes. Stir in marshmallow crème and 1 teaspoon vanilla. Remove from heat.

STEP 3

Spoon 1 1/2 cups hot mixture into bowl; stir in chocolate chips until smooth. Spread into prepared pan. Place into freezer 5 minutes or until set.

STEP 4

Add white baking chips and remaining vanilla to remaining marshmallow crème mixture in saucepan; stir until smooth. Spoon 1 cup mixture into another bowl; add enough food color to for desired orange tint. Stir in orange zest, if desired.

STEP 5

Remove chocolate mixture from freezer; spread orange mixture over top. Return to freezer 5 minutes or until set.

STEP 6

Remove fudge from freezer. Microwave remaining marshmallow crème mixture in bowl 10 seconds or until soften, if necessary. Spread over orange layer. Sprinkle with decorator sprinkles. Refrigerate 1 hour or until set.

STEP 7

Remove fudge from pan using foil ends; place onto cutting surface. Carefully peel off foil. Cut fudge into 36 squares. Cut each square in half diagonally.