Line a 9x5 loaf pan with aluminum foil and butter.

In a small or medium sauce pan over low/med heat combine 1 ½ cups white chocolate chips. ¼ cup heavy cream, 1 teaspoon vanilla, and 1 tablespoon honey.

Stir frequently until everything is melted and smooth.

Add in yellow food coloring a little at a time until desired color is reached (I used about 1/8 of a teaspoon) Stir until the color is consistent throughout the mixture.

Pour the into your prepared pan, spread it evenly, and refrigerate for 30 minutes.

Repeat the same process again but for the second layer add orange food coloring. Pour the orange mixture over the refrigerated yellow layer, spread it evenly across, and place back in the refrigerator for another 30 minutes.

Repeat the process again for the white layer, and spread it evenly across the refrigerated orange layer.

Place in the refrigerator for 15 minutes.

Remove from the refrigerator, and arrange candy corn in 6 rows of 4 across the top of the white layer. It will still be soft so you can gently press the candy corn into the fudge so that it stays in place. I like to leave about ½ an inch around the edge of the pan so that it can be trimmed off to create nice neat edges for the fudge.

Place the pan back in the refrigerator and chill for at least 2 hours.

When you are ready to cut the fudge remove it from the refrigerator and allow it to sit at room temperature for about 15 minutes. Use the foil to lift it from the pan. Place on a cutting board and unwrap the foil. Use a sharp knife to cut the fudge. To get clean cuts wipe the knife with a damp cloth or rinse it between cuts.

Cut into 24 squares and enjoy!

Store in an airtight container in the refrigerator.