Rainbow Fudge Recipe
Total time: 2 hours
Lightly grease an 8½ x 4½ x 2½-inch loaf pan with a little oil and line with plastic wrap.
Place the white chocolate, condensed milk, and butter in a medium, heavy-base saucepan and set it over a low-medium heat. Stir gently until melted, smooth, and combined, then stir in the orange extract.
Divide between six bowls and stir a little food coloring paste into each portion until well combined.
Pour the purple mixture into the lined loaf pan and freeze for 15 minutes. Meanwhile, cover the remaining bowls with plastic wrap. Repeat this process with the blue, green, yellow, orange, and red mixtures, pouring each mixture over the previous layer and freezing each layer as above. Cover with plastic wrap and let set overnight in the refrigerator until firm.
Turn out onto a chopping board, peel off the plastic wrap and cut the fudge into 20 even slices, then cut each slice into three pieces. Store in an airtight container in the refrigerator to keep the fudge nice and firm.