Fill a saucepan halfway with water and bring it to a simmer. Place a large glass mixing bowl over the pan, making sure the bowl doesn't touch the water.
Add white chocolate chips, unsalted butter, condensed milk, and vanilla extract to the mixing bowl.
Mix regularly with a silicone spatula.
Keep mixing until everything is combined and the chocolate is melted. Remove the bowl from the double boiler.
Add marshmallow creme.
Mix well with a silicone spatula.
Prepare three mid-size mixing bowls.
Divide the fudge mixture evenly between the three bowls.
Add orange food coloring to one of the bowls, add yellow food coloring to another bowl, and leave the third bowl uncolored for the white layer.
Mix each color with a separate spatula, making sure to evenly distribute the color throughout the mixture.
Use a separate spatula to mix each color, ensuring that the color is evenly distributed throughout the fudge mixture.
Line a baking pan with parchment paper.
Pour the orange layer of fudge onto the parchment paper and smooth it out.
After smoothing out the layer, refrigerate the pan for an hour or place it in the freezer for 20 minutes to allow it to harden enough for the next layer.
Pour the yellow fudge mixture over the orange layer, use a silicone spatula to smooth it out, and chill the pan in the fridge or freezer for about an hour (or 20 minutes in the freezer) until the mixture has hardened enough for the next layer.
Pour the white layer on top of the yellow layer.
After pouring the white layer onto the yellow layer, use a silicone spatula to smooth it out.
Add candy corn candies on top of the white layer.
Gently press them in with the spatula.
Refrigerate the fudge for 2 hours or preferably overnight.
Cutting fudge
Prepare a cutting template from parchment paper.
Remove the fudge from the fridge and the baking pan, and place it on a cutting board.
Place the cutting template on top of the fudge.
Score the fudge on the edges of the template with a small knife.
Move the cutting template one square and score again.
Finish scoring the fudge until you have all the squares marked.
Cut the edges of the fudge with a large knife, wiping the knife with a wet kitchen towel after each cut.
Cut the fudge into strips by following the scored lines.
Wipe the knife after each cut.
Turn the fudge 90 degrees.
Then finish cutting to create perfect fudge squares.