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Candy Corn Fudge




Source of Recipe


From Pillsbury's 'Come & Eat!' Fall, 2000 issue


List of Ingredients




1 (12-oz) pkg (2 cups) white vanilla chips, melted
2 (16-oz ea) Pillsbury Creamy Supreme Vanilla frosting
1 (10-oz) pkg (1-3/4 cups) butterscotch chips, melted
Yellow food color
Red food color
48 candy corn

Recipe



Line 13 x 9-inch pan with foil; butter foil. In large bowl, combine melted
vanilla chips and 1 can of the frosting; mix well. Spread 1/3 of mixture in
buttered foil pan. In another large bowl combine melted butterscotch chips
and second can of frosting; mix well. Add 1/2 teaspoon yellow food color and
1/2 teaspoon red food color; stir until mixture is orange and well blended.
Spread orange mixture over white layer in pan. If remaining 2/3 of white
mixture has set up, heat it in microwave oven until melted and smooth,
stirring occasionally. Add 1/4 teaspoon yellow food color; stir until
mixture is bright yellow and well blended. Spread over orange layer in pan.

Refrigerate 1 hour or until firm. Use foil to lift fudge from pan. Turn
white side up; peel off foil. Cut into 48 pieces. Press 1 candy corn in
center of each piece. Store in refrigerator. 48 candies