Nightmare Before Christmas Fudge

Directions

1. Prepare an 8x8-inch pan by lining it with two sheets of parchment paper, each cut 2 inches longer than the pan on all sides, and arrange them in a plus sign. Optionally, secure the overhang with binder clips.
2. In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Cook, stirring occasionally, until melted and smooth, about 5 minutes.
3. Add the Marshmallow Fluff, unsalted butter, vanilla bean paste, and peppermint extract. Continue cooking, stirring occasionally, until everything is heated through and well combined, about 1 minute.
4. Divide the fudge evenly among four medium bowls (about 1 cup per bowl). To one bowl, add about 4 drops of black gel food coloring. To the remaining three bowls, add about 2 drops each of pink, yellow, and teal gel food coloring—one color per bowl. Stir each until the color is evenly distributed, adding more drops if needed to reach the desired shade. Work quickly so the fudge doesn't set too much.
5. Drop spoonfuls of each colored fudge randomly into the prepared pan. Use a toothpick or paring knife to swirl the colors together, creating a marbled effect. Refrigerate until firm, at least 2 hours or overnight.
6. Once set, lift the fudge out of the pan using the parchment overhang and transfer it to a cutting board. Cut into squares and serve.