Candy Corn Fudge

It must be fall because I am craving candy corn and caramel apples. This is a fun recipe to take to Halloween parties too.

Candy Corn Fudge

3/4 Cup Butter (1 1/2 sticks) 3 cups sugar 1 5 oz can evaporated milk (2/3 cup) 1 cup white chocolate chips 1 cup butterscotch chips 1 7 oz jar Marshmallow Crème Yellow food coloring

Butter a 9 X 9 pan. On MEDIUM HEAT, melt butter in heavy 3 quart sauce pan. Add sugar and milk, stir until combined. Stir often with a plastic or wooden spoon to prevent burning.

Heat to a Soft Ball Stage, which is 234 degrees at sea level or 225 here in Heber Valley, or use a cold water test. Remove from heat, add marshmallow crème. Stir until just combined.

Working quickly, pour half of the fudge into another bowl, add the vanilla chips to one half and the butterscotch chips to the other half. Stir until melted. Pour about ½ the white fudge into the 9×9 pan. Spread until smooth. Pour the butterscotch fudge over the white layer, spread over white layer.

Add yellow food coloring to the remaining white and then pour over the butterscotch layer. Let cool at room temperature. Cut into squares and then triangles to serve.