Candy Corn Fudge
- 3 cups Dixie Crystals Confectioners Powdered Sugar
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 1/2 cups heavy cream
- 4 1/2 cups mini marshmallows
- 1 teaspoon salt
- 1 tablespoon orange zest, no white bitter pith
- 2 teaspoons vanilla extract
- 4 1/2 cups premium white chocolate chips
- Orange food color/paste
- Yellow food color/paste
- In a crisscross pattern place 2 sheets of parchment paper on a 9 x 13 inch cookie sheet, ensure an overhang of paper. Spray with cooking spray and set aside.
- With the exception of white chocolate chips combine all ingredients in a large saucepan. On medium heat stir to a boil using a heat resistant spatula.
- Once boiling keep stirring for 5 more minutes retaining an even boil. Remove from heat and stir in chocolate chips.
- Pour enough fudge in measuring cup to obtain 2 1/8 cups. Pour measured amount immediately onto prepared cookie sheet and spread evenly using an offset spatula. Set aside.
- Measure another 2 1/8 cups of fudge and set aside for later. Add a few drops of orange food coloring to remaining fudge in saucepan and slightly reheat while stirring. (Do not return to a boil!) Once fudge is pourable again pour onto white fudge layer and spread evenly. Place in freezer.
- Wash saucepan to remove any remaining orange fudge. Pour in remaining fudge into saucepan and add a few drops of yellow food color. Reheat until pourable and pour onto orange layer, spread evenly.
- Wait at least 4 hours before cutting. You can place fudge in refrigerator to speed up the cooling process.
- Pull fudge out pan by grabbing parchment edges. To simulate candy corn cut a 1/4 inch strip and cut into triangles. Fudge can also be cut in any shape desired.
Note: When selecting white chocolate ensure to use real white chocolate and not a product which simulates it. Real chocolate is always made with pure cocoa butter and does not contain any other fats.
This fudge recipe is so easy, and unbelievably good. Going to make it again in all white for Christmas.