I start by lining my baking pan with foil, leaving a bit of overhang on the sides so I can lift the fudge out later. A light spray of nonstick cooking spray on top of the foil keeps everything from sticking as it sets.

Next, I pour the sweetened condensed milk into my saucepan and stir in the white chocolate chips. I set the pan over low to medium heat and stir constantly until everything turns smooth and glossy, which usually takes about five minutes.

Once the chocolate mixture is fully melted, I take the pan off the heat and stir in the marshmallow cream and vanilla extract. This is what gives the fudge its light, fluffy texture instead of a dense, chewy bite.

I then fold in most of my peanuts, candy corn, and Reese's Pieces, saving a small handful of each to sprinkle on top. Stirring gently here keeps the candy pieces from breaking apart in the warm mixture.

I pour the fudge into my prepared pan and smooth the top with my spatula. While it's still warm, I scatter the reserved candies and peanuts across the surface and press them down lightly so they stick.

Finally, I let the pan sit at room temperature for a bit before transferring it to the fridge for at least four hours, or overnight if I have the time. Once it's fully set, I lift it out using the foil and cut it into small squares.