Spray an 8 x 8 inch baking dish with cooking spray. Set aside.

In a small bowl combine 4 oz. white chocolate chips, 4 oz. Marshmallow cream, 1 teaspoon of vanilla, and the purple candy melts.

In a large saucepan combine 1 1/4 cup sugar, 3 oz. evaporated milk, and 1/4 c. butter. Heat over medium high heat, stirring constantly, until it comes to a boil. Continue stirring until a candy thermometer reaches 235 degrees.

Remove from heat and stir in the purple candy melt mixture. Mix quickly to combine. If you want the mixture a darker purple add 2-3 drops of purple food coloring. Spread into the prepared pan and refrigerate for 15 minutes.

In a small bowl combine 4 oz. white chocolate chips, 4 oz. Marshmallow cream, 1 teaspoon of vanilla, and the yellow candy melts.

In a large saucepan combine 1 1/4 cup sugar, 3 oz. evaporated milk, and 1/4 c. butter. Heat over medium high heat, stirring constantly, until it comes to a boil. Continue stirring until a candy thermometer reaches 235 degrees.

Remove from heat and stir in the yellow candy melt mixture. Mix quickly to combine. If you want the mixture a darker purple add 2-3 drops of yellow food coloring. Spread into the prepared pan and refrigerate for 15 minutes.

In a small bowl combine 4 oz. white chocolate chips, 4 oz. Marshmallow cream, 1 teaspoon of vanilla, and the green candy melts.

In a large saucepan combine 1 1/4 cup sugar, 3 oz. evaporated milk, and 1/4 c. butter. Heat over medium high heat, stirring constantly, until it comes to a boil. Continue stirring until a candy thermometer reaches 235 degrees.

Remove from heat and stir in the green candy melt mixture. Mix quickly to combine. If you want the mixture a darker purple add 2-3 drops of green food coloring. Spread into the prepared pan and sprinkle with the gold sprinkles.

Refrigerate for 30 minutes. Remove from refrigerator and cut the fudge into 30 squares.