Candy Corn Fudge

• 2 pound white baking chocolate, chopped
• 14 ounce sweetened condensed milk
• 1 tablespoon mccormick® all natural pure vanilla extract
• 1/2 teaspoon plus 1/8 teaspoon sunflower color from mccormick® nature's inspiration food colors, divided
• 1/8 berry color from mccormick® nature's inspiration food colors, divided

1. Mix chocolate and sweetened condensed milk in large microwavable bowl.
2. Microwave on HIGH 2 to 3 minutes or until chocolate is almost melted, stirring after each minute.
3. Stir again until chocolate is completely melted.
4. Stir in vanilla.
5. Divide fudge mixture evenly into 3 bowls.
6. Stir 1/8 teaspoon of the Sunflower color into first bowl.
7. Stir 1/2 teaspoon of the Sunflower color and 1/8 teaspoon of the Berry color into second bowl.
8. Leave third bowl untinted.
9. Pour the yellow fudge mixture evenly into foil-lined 9x5-inch loaf pan.
10. Layer with the orange and white fudge mixtures.
11. Refrigerate 2 hours or until firm.
12. Use foil to lift out of pan onto cutting board.
13. Cut into small triangles to serve.
14. Store in tightly covered container at cool room temperature.