Rainbow Sherbet Fudge

• Vegetarian
• Gluten free

• Canned Goods

  • 5 oz Evaporated milk

• Condiments

  • 7 oz Marshmallow fluff

• Baking & Spices

  • 7 drop Food coloring, red
  • 11 drops Food coloring, Yellow
  • 6 drops Food coloring, green
  • 1 tbsp Orange extract
  • 3 cups Sugar
  • 1 tbsp Vanilla extract
  • 12 oz White chocolate chips

• Dairy

  • 12 tbsp Butter

Found on annsentitledlife.com

Description

Ingredients

• 12 TBSP Butter, softened
• 5 oz Evaporated Milk
• 3 cups Sugar
• 12 oz White Chocolate Chips
• 7 oz Marshmallow Fluff
• 1 TBSP Vanilla Extract
• 1 TBSP Orange Extract
• 7 drop Red Food Coloring, divided
• 11 drops Yellow Food Coloring, divided
• 6 drops Green Food Coloring

Directions

• • Line a 9″x5″ loaf pan with aluminum foil. • Spray a non stick cooking spray on your aluminum foil. • In a large pot, combine butter, evaporated milk and sugar. • Cook on medium to low heat until your candy thermometer reaches 240°, stir consistently with a spatula. • Remove from heat and mix in white chocolate chips and marshmallow fluff. • Add vanilla and orange extracts; mix well. • Carefully and quickly divide your liquid fudge equally into four separate small bowls. • Add 6 drops of red food coloring to one bowl; mix well. • Add 6 drops of yellow food coloring to the second bowl; mix well. • Add 6 drops of green food coloring to the third bowl; mix well. • In the fourth bowl to make orange, add 5 drops yellow food coloring and one 1 drop of red food coloring (you may have to double this); mix well. • Pour your red fudge into the pan first, then layer the orange fudge, then yellow fudge, and finally the green fudge last (if these start to harden in your bowls, just give it a quick mix). • Set your loaf pan in the freezer two hours, or until hardened. • Remove from pan by lifting out the aluminum foil. • Cut the edges off for a clean look. • Cut the Rainbow Sherbet Fudge into small squares to serve.