Unicorn Fudge

Instructions

1. Line your loaf pan with aluminum foil, and spray with a non stick cooking spray
2. In a large pot, combine your butter, evaporated milk, and sugar
3. Cook stovetop on medium heat until your candy thermometer reaches 240°, keep stirring with a spatula to ensure the sugar mixture doesn’t burn
4. Take the pot off the heat heat and mix in chocolate chips and marshmallow fluff, stir until melted
5. Add in your raspberry and cannula extracts and mix well
6. Carefully and quickly divide your liquid fudge into 4 separate bowls and add a couple drops of food coloring to each bowl and mix (if you notice your fudge start to harden before your pour into your pan, reheat in the microwave for 20 seconds)
7. Pour your pink fudge into the pan first, then orange, green, and blue last
8. Set in the freezer for a couple hours until your fudge sets
9. Cut the edges off for a clean look, then cut into small squares
10. ENJOY!