Candy Corn Fudge

Directions

1. 1
   Line 8-inch square pan with aluminum foil, extending foil over edges. Butter the foil. Set aside.
2. 2
   In a large heavy bottom pot, combine marshmallow cream, sugar, evaoprated milk and butter. Bring the mixture to a boil over medium-high heat. Cook, stirring constantly, until the mixture reaches a soft ball stage (235 ° on a candy thermometer). This will take 10 to 15 minutes.
3. 3
   Remove from heat and stir in white chocolate chip pieces. When they have completely melted, stir in candy corn. The mixture will get hard to stir. Immediately transfer to the foil-lined pan and smooth the top until even. Press candy corn pieces on top, if desired. Let cool for about 2 hours before cutting.