Step 1

Line an 8 x 8 inch baking pan with parchment paper. Make sure that you leave enough parchment paper overhanging the sides so that you can easily pull your fudge out of the pan once chilled. Set aside.

Step 2

In a medium saucepan, on medium heat, melt together the white chocolate chips, sweetened condensed milk and unsalted butter for 6-7 minutes. Make sure to stir often so that your chocolate does not burn or seize up. You want a nice smooth mixture.

Step 3

In two medium sized bowls (one for each color) add half of the melted chocolate mixture.

Step 4

To the first bowl add 1 teaspoon cotton candy flavoring and the pink gel food color. Stir until all the white chocolate has turned pink. *Note-Depending on your brand, and shade, of pink you may need to add more/less food coloring to get your desired shade of pink/purple. The brand I used required a heaping ½ teaspoon but you may want to start with ⅛ teaspoon and work your way up to your desired shade.

Step 5

To the second bowl add the remaining 1 teaspoon cotton candy flavoring and the purple gel food color. Stir until all the white chocolate has turned purple.

Step 6

Using a large spoon, for each color, drop large spoonfuls of each color randomly into your parchment lined pan until all the cotton candy fudge has been added to the pan.

Step 7

With a butter knife, or small offset spatula, make swirls in the fudge to create a pretty design.

Step 8

Place an additional piece of parchment paper over the entire top surface of the fudge and gently press to smooth the top surface of the fudge. Do not remove the top piece of parchment paper until the cotton candy fudge has completely set or you may mess up the pretty swirl design created.

Step 9

Chill the cotton candy fudge in the refrigerator for 2 hours or on the counter, at room temperature, for 4 hours. Slice and serve.