Had an idea to make rainbow fudge. Had white chocolate, had some high grade food dyes. Had brow. Sugar... and that was the problem. Instead of it being white, it became brown. Oh well, there's a few streaks of color hidden there.also instead of my special vanilla, I put in almond extract. This 4 lb, 9oz block, tastes just like a creamy white chocolate. Just ignore the brown part.

This was a wild tangent! More fudges to come later. Also toothpick idea was amazing. But should have waited until the fudge got to room temp before cutting it. The results speak for themselves. Also, used a bread pan for this. It was literally about to overflow when I poured it!