Candy Corn Fudge

1 (12 ounce) package white vanilla chips, melted
2 (16 ounce) packages creamy supreme vanilla frosting
1 (10 ounce) package butterscotch chips, melted (1 3/4 cups)
Yellow food color
Red food color
48 candy corns

Line a 13 x 9-inch pan with foil; butter foil.

In large bowl combine melted vanilla chips and 1 can of frosting and mix well. Spread 1/3 of mixture in buttered foil-lined pan.

In another large bowl, combine melted butterscotch chips and second can of frosting; mix well. Add 1/2 teaspoon yellow and 1/2 teaspoon red food color; stir until mixture is orange and well blended. Spread orange mixture over white layer in pan.

If remaining 2/3 of white mixture has set up, heat in micro until melted and smooth; stirring occasionally. Add 1/4 tsp yellow food color and stir until mixture is a bright yellow and well blended. Spread over orange layer in pan. Refrigerate 1 hour until firm. Use foil to lift fudge from pan. Turn white side up and peel off foil. Cut into 48 pieces. Press 1 candy corn in center of each piece. Store in refrigerator.