Line an 8-inch square baking dish with parchment paper and then spray it with Pam.
Set aside.
Add 2 cups of the white chocolate chips and 1 can of sweetened condensed milk to a small pot.
Add 2-4 drops of red food coloring into the first pot.
Mix well to combine.
Add the other 2 cups of of white chocolate chips and the last can of sweetened condensed milk to another small pot.
Melt over medium-low heat, stirring occasionally until completely melted.
Mix in 1 tsp. of peppermint extract into each pot.
Turn the heat on the stove to a medium-low and mix together until melted.
Add 1-3 drops of green food coloring into the other pot.
Mix well to combine.
Pour the green colored fudge into the pan and sprinkle the red hot cinnamon candies onto the top of the fudge.
Use a spoon to spoon the red fudge onto the top of the green fudge.
Use a knife to create a swirl pattern of the red fudge through the green fudge.
Place the filled baking pan into the fridge overnight to allow it to cool and harden,
The next day, take the fudge out of the fridge and use a knife to cut it into 1 inch squares.
