1-First, line a 9×9-inch square baking pan with parchment paper to make removal easier later.

2-In a microwave-safe bowl, combine 21 1/4 ounces of white chocolate, 3/4 cup of sweetened condensed milk, and 4 1/2 ounces of unsalted butter. Microwave in 40-second intervals, stirring until smooth and creamy.

3-Stir in 1 teaspoon of bubble-gum flavoring and 2 teaspoons of vanilla extract to infuse the mixture with its signature taste.

4-Divide the mixture into two portions. Add 3 drops of white food gel to one and 3 drops of pink food gel to the other, then swirl them together for a marbled effect that gives the fudge its fluffy, pink look.

5-Fold in 1 cup of mini marshmallows evenly, then pour the mixture into the prepared pan. Smooth the top and sprinkle with 1/4 cup of confetti rainbow sprinkles for added visual appeal.

6-Refrigerate for about 2 hours until the fudge is firm and easy to handle.

7-Once set, lift the fudge out using the parchment paper and cut it into squares to serve, creating bite-sized pieces perfect for sharing.