Rainbow Fudge

The Recipe:

Rainbow Fudge

2 cans (14 ounces each) sweetened condensed milk (NOT evaporated)
5 boxes (6 ounces each) white chocolate baking squares, chopped
1 1/4 teaspoons vanilla extract
Liquid food colouring (red, green, yellow, blue)

1. Line a 9x5 inch loaf pan with foil
2. Divide sweetened condensed milk between 5 microwave safe bowls (about 1/2 cup each)
3. To make the bottom PURPLE layer,  add 6 ounces of chopped white chocolate to one bowl of sweetened condensed milk. Microwave uncovered on high for 1 minutes; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint purple by adding 9 drops red food colour and 6 drops of blue food colour; stir well. Immediately pour fudge mixture into bottom of foil lined pan, spreading to the edges. Firmly tap pan on counter to even out layer. Place in freezer for at least 15 minutes or until top appears set.
4. To make the BLUE layer,  add 6 ounces of chopped white chocolate to one bowl of sweetened condensed milk. Microwave uncovered on high for 1 minutes; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint purple by adding 18 drops blue colour; stir well. Gently pour and spread mixture over PURPLE layer in pan. Firmly tap pan on counter to even out layer. Place in freezer at least 15 minutes or until top appears set.
5. To make the GREEN layer,  add 6 ounces of chopped white chocolate to one bowl of sweetened condensed milk. Microwave uncovered on high for 1 minutes; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint purple by adding 18 drops green colour; stir well. Gently pour and spread mixture over BLUE layer in pan. Firmly tap pan on counter to even out layer. Place in freezer at least 15 minutes or until top appears set.
6. To make the YELLOW layer,  add 6 ounces of chopped white chocolate to one bowl of sweetened condensed milk. Microwave uncovered on high for 1 minutes; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint purple by adding 12 drops yellow colour; stir well. Gently pour and spread mixture over GREEN layer in pan. Firmly tap pan on counter to even out layer. Place in freezer at least 15 minutes or until top appears set. 
7. To make the RED layer,  add 6 ounces of chopped white chocolate to one bowl of sweetened condensed milk. Microwave uncovered on high for 1 minutes; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint purple by adding 18 drops red colour; stir well. Gently pour and spread mixture over YELLOW layer in pan. Firmly tap pan on counter to even out layer.
8. Refrigerate at least 12 hours or until cold and firm. Cut into 8 rows by 4 rows, trimming edges as desired. If fudge becomes soft during slicing, return to fridge to firm up. Store covered in fridge. 

Active time: 1 hour 30 minutes         Total time: 13 hours 30 minutes      Serves: 32 pieces

The Cook's Comments

Simplicity

Like the other fudge recipe on here, I'd have to give this a 1 on the simplicity scale. It was incredibly simple.

Complications and Suggestions

I can't say I had any complications perse. The foil stuck slightly so that it peeled off in small strips at times, but that is about it. I do have suggestions, however. First off, if you rather save on the dishes, do what I do and use one dish and rinse it thoroughly in between layers. I even used the same spoon. I would also suggest placing the firm fudge on a cutting board before cutting it into pieces. It was much easier to slice through.

Taste

This seemed to be a treat around my work. It is definitely a softer fudge and may melt in your mouth a bit so it may not be to your liking if you are a firm fudge lover. It does have a richness to it, but that it easily remedied with a cold glass of milk. :)
         

Vanilla Peppermint Fudge

The Recipe:

Vanilla Peppermint Fudge

1 (12 ounce) package of white chocolate chips
1 (16 ounce) container vanilla frosting
1/2 teaspoon peppermint extract
8 drops red food colouring
2 tablespoons crushed peppermint candies

1. Line an 8x8 pan with wax paper
2. Melt white chocolate chips in a double broiler or melt in the microwave in 30 second intervals, stirring after each interval.
3. Stir the frosting into the white chocolate chips
4. Stir in peppermint extract. 
5. Spread into pan evenly.
6. Add 8 drops of food colouring on top of fudge and using a knife, swirl the food colouring.
7. Sprinkle top of fudge with peppermint candies and press down slightly.
8. Cool fudge for about an hour in the fridge
9. Once firm, turn fudge onto cutting board and cut into squares.

Active time: 5 minutes         Total time: 1 hour 5 minutes        Serves:  25 pieces

The Cook's Comments

Simplicty

INCREDIBLY easy. This is a perfect dish for a young kid. 1/10 on the simplicity scale. Honestly, the only problem I had was spreading it so I actually had the useless assistant do something (thank you).

Complications and Suggestions
There was really no complications. I did end up making two batches. One is the recipe shown above, but I also made a batch using chocolate frosting and dark chocolate chips. Obviously, food colouring was outed for the chocolate fudge. I would suggest letting the fudge sit longer before eating. Although it was still good after only an hour, it tasted better when it had been it the fridge longer.

Taste 
A delicious snack perfect for the holidays. Both the chocolate and vanilla were tasty, and I found myself having trouble choosing which one I liked better. As stated earlier, the fudge did seem to taste better  after being chilled several hours rather than one so if you have the time (and patience), I would suggest waiting. This is also a thicker type fudge so it makes it less sticky. The crunchiness of the peppermint candies gave it a pleasurable added texture as well.