Halloween Pumpkin Patch Fudge

Line an 8×8-inch baking dish with parchment paper.
In a saucepan over low heat, melt white chocolate chips, condensed milk, and butter until smooth. Stir in vanilla extract.
Add a few drops of orange gel food coloring and mix until evenly tinted.
Pour mixture into the prepared dish and smooth the top.
While still soft, gently press candy pumpkins into the surface to create a “pumpkin patch.”
Melt green candy melts and drizzle over the fudge, or sprinkle green-tinted coconut around the pumpkins for a grassy effect.
Chill for at least 2 hours, or until firm. Cut into squares and serve.

Harvest dirt path: Sprinkle crushed graham crackers around the edges for a fun, realistic “field” look.
Pumpkin spice version: Add ½ teaspoon pumpkin pie spice or a dash of cinnamon to the fudge mixture for warm, autumn flavor.
Haunted patch: Use black candy melts or sprinkles for a spooky nighttime theme.
Kids’ favorite: Add candy corn or Halloween sprinkles alongside the pumpkins for extra color and crunch.

Work quickly when pressing the pumpkins in — the fudge sets fast as it cools.
To tint coconut, mix shredded coconut with a few drops of green food coloring in a zip-top bag and shake until evenly coated.
For the smoothest texture, melt the chocolate mixture slowly over low heat to prevent graininess.
Store fudge in an airtight container in the refrigerator for up to a week — it’s great for gifting or party platters.