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Candy Corn Fudge




Source of Recipe


Ishi






List of Ingredients



• 1 (12 ounce) package white vanilla chips, melted (2 cups)
  
• 2 (16 ounce) containers Pillsbury Creamy Supreme Vanilla Frosting
  
• 1 (10 ounce) package butterscotch chips, melted (1 1/2 cups)
  
• Yellow food color
  
• Red food color
  
• 48 candy corn
  






Instructions



1. Line 13x9 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.
   
2. 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.