Preheat the oven to 200˚F.

Line a 9x13-inch with foil with 2 edges extending over the two long edges. Spray the foil and the sides of the pan with cooking spray and rub with a paper towel to coat.

Place the prepared pan in the oven to warm.

Mix sugar, butter, and half and half (or evaporated milk) in a large, heavy saucepan over medium heat, stirring to dissolve sugar.

Bring mixture to a full boil. Using a candy thermometer, boil the mixture until the temperature reaches 234˚F (this should take around 4-5 minutes), stirring frequently.

Turn off the heat. Stir in chocolate chips until melted.

Add marshmallow creme and vanilla. Stir until smooth and creamy.

Remove the prepared pan from the oven and pour the first layer into the pan. Smooth with a knife to an even layer.

Return the pan to the oven.

In a heavy saucepan, combine sugar, half and half (or evaporated milk) and butter; bring to a rapid boil over medium heat, stirring frequently and adjusting the heat if the mixture boils up too high.

Boil until the temperature reaches 234˚F (4-5 minutes), stirring frequently.

Turn off the heat. Stir in the white chocolate and stir until melted.

Add marshmallow creme and stir until the mixture is smooth and creamy. (White chips will take a little longer to melt than white chocolate.)

Add 1 tablespoon of pink and red nonpareils and stir gently to distribute them throughout the mixture.

Remove the pan from the oven and pour the pink mixture over the chocolate layer.

Carefully smooth the top with a knife, being cautious to not dip down into the other layer.

Sprinkle immediately with additional pink and red nonpareils.

Cool the fudge completely before cutting (at least 3 hours).

Using the foil extensions, lift fudge out of pan and onto a cutting board. Lift the fudge with a spatula and remove foil.

Cut fudge into 1-1½-inch squares or slabs.

Store between layers of waxed paper or parchment paper in an airtight container. ENJOY! NOTES