Ingredients:
22 oz white chocolate chips (Ghirardelli brand recommended)
14 oz can sweetened condensed milk
¼ cup unsalted butter, room temperature
2 tsp cotton candy flavoring (LorAnn Oils brand used here)
½-¾ tsp pink gel food coloring (Americolor brand Pale Peony #183 recommended)
½-¾ tsp purple gel food coloring (Americolor brand Lilac #169 recommended)
Directions:
1. Start by lining an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal later.
2. In a saucepan over medium heat, combine the white chocolate chips, sweetened condensed milk, and room temperature butter. Stir frequently until the mixture is completely smooth and melted.
3. Once melted, divide the mixture evenly between two bowls. Add pink gel food coloring and 1 tsp of cotton candy flavoring to one bowl, mixing until well combined. In the second bowl, add purple gel food coloring and the remaining 1 tsp of flavoring, stirring until the color is uniformly blended.
4. To create a beautiful layered effect, alternately spoon the pink and purple mixtures into the prepared baking pan. Gently swirl the colors together using a butter knife or small offset spatula for a marbled look.
5. For a smooth finish, cover the top of the fudge with another piece of parchment paper, pressing down lightly to level the surface.
6. Allow the fudge to chill in the refrigerator for 2 hours, or leave it at room temperature for 4 hours until it is fully set.
7. After the fudge has hardened, carefully remove it from the pan using the parchment overhang. Cut into squares and indulge in your delightful creation!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Yield 16 squares
