Line a 9x5 loaf pan with aluminum foil leaving some hang over the edges, this makes it easier to remove the fudge when it is done. Butter foil or spray with cooking spray. 

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

Stir frequently until everything is well incorporated and melted 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 yellow fudge mixture 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 first layer, spread it evenly across, and place back in the refrigerator for another 30 minutes. 

Repeat the process again for the white layer. Spread the white mixture 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 baking pan so that it can be trimmed off to create nice neat edges for the fudge. Arranging the candy corn like this allows for each square to have a piece on top of it. If you want to cut the fudge into smaller pieces you can arrange more candy corn across the top.

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 foil handles 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.