Yield: 9x9-inch pan
- 27 oz (4 1/2 cups) white chocolate chips
- 21 oz (1 1/2 cans) sweetened condensed milk
- 1 1/2 oz (3 tbsp) unsalted butter
- 3 tsp vanilla extract
- 1 tsp blue gel food coloring
- 1 tsp red gel food coloring
1. Prepare a 9x9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place 1 1/2 cups (9 oz) of white chocolate chips in a medium microwave-safe bowl, along with 1/2 cup plus 1 tbsp sweetened condensed milk (half of one 14-oz can), 1 tbsp butter, 1 tsp vanilla, and 1/8 tsp salt. Microwave the chips in 30-second increments, stirring after every 30 seconds to prevent the chocolate from scorching. Continue to cook and stir until the chocolate is melted and the fudge is smooth. Add the blue food coloring and stir it in until well-mixed.
3. Scrape the fudge into the prepared pan and spread it into a smooth, even layer. It will be thin. Place it in the refrigerator to set for 20 minutes while you prepare the white layer.
4. Repeat the process again: combine 1 1/2 cup white chips, 1/2 cup plus 1 tbsp condensed milk, 1 tbsp butter, 1 tsp vanilla extract, and 1/8 tsp salt in a bowl. Microwave in 30-second increments, stirring after every 30 seconds, until melted and smooth.
5. Scrape the white fudge on top of the layer of blue fudge and smooth it into a thin, even layer. Place back in the refrigerator to set 20 minutes, then finish with the red layer.
6. Repeat the same process as before, using the same quantities. At the end, stir in the red food coloring, then spread it on top of the white layer. Let the fudge set completely in the refrigerator for at least an hour.
7. Once the fudge is set, use a large sharp knife to cut it into small squares. Serve Flag Fudge at room temperature, and store it in an airtight container in the refrigerator for up to two weeks.