Step 1

Lightly grease an 8″ x 8″ cake pan and line the 8-inch pan with parchment paper (in the shape of a +). Set aside.

Step 2

Place the black candy melts in a small microwave-safe bowl and place the red in a separate bowl.

Step 3

One at a time, heat each bowl for 2 minutes in the microwave on high, stopping every 30 seconds to stir and adjust the candy melts so they don’t burn or overcook.

Step 4

Once the chocolate is nice and creamy for both bowls, remove the plastic lid and inside foil from the frosting and place it in the microwave for 45 seconds straight without stopping.

Step 5

Immediately pour half the frosting into each bowl with the candy melts and stir vigorously until fully combined.

Step 6

Pour a bit of each color on top of each other into the prepared pan alternating the colors, until all the fudge mixture is in the pan.

Step 7

Tap the pan to even it out and place it in the fridge for 4 hours or until solid.

Step 8

Remove fudge from the pan by picking up the ends of the parchment paper. Place on a cutting board and cut into 25 (5×or 36 (6×even small squares.

Step 9

Serve immediately.

Step 10

Store the leftovers in an airtight container in the fridge.