This is a fun and delicious candy, especially if you like white chocolate and/or bright colors. The fudge in the photo above is a double batch I made for a tea party hosted by a trans friend of mine, so I used more blue and pink food coloring to swirl with the white to represent the colors in the trans flag. I’ve also made it with more purples and pinks to get more bright color, and you can use pretty much any combination of colors you like.

When you buy the white chocolate, be sure to get the kind of chips that are designed to melt. If they are specified as baking chips, they won’t melt very well and you will have an uphill battle on your hands (or plenty of unmelted white bits in your fudge). Adapted from this recipe.

24 oz. white chocolate chips (designed for melting_
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Food coloring (purple, pink, blue, etc.)
Sprinkles (the most unicorn-looking varieties you can find)

Line an 8×8-inch pan with parchment paper, leaving enough paper over the sides that you can lift it with your fingers later.

Fill a saucepan halfway with water and bring to a simmer on the stove. Place a heat-proof bowl on top of the saucepan and add the white chocolate, heavy cream, and vanilla. Stir gently until smooth.

Add a few drops of food coloring. Keep adding until you get the desired color. If you are using multiple colors, be careful not to stir too much — you want to stir just enough to get a swirl without having the colors mix too much.

Pour into the pan and smooth with a knife or offset spatula.

Add the sprinkles, pressing gently into the fudge.

Refrigerate for at least an hour before removing from the pan. When it is solidified, take the parchment paper out of the pan and cut the fudge into small pieces.