Line your pan with parchment paper, making sure to leave some overhang. Set aside.

Place the red candy melts in a microwave-safe bowl. Microwave on HIGH for 2-3 minutes or until smooth when stirred. Stop every 15-30 seconds to stir during the melting process to ensure the candy melts don’t overcook.

Follow step one for the pink candy melts in a separate bowl.

Remove the lid and film from the frosting and place it in the microwave for 45 seconds to 1 minute, or until fully melted and smooth.

Add the extract to the frosting and stir well.

Place half of the frosting in with the red candy melts and the other half with the pink candy melts. Stir each color vigorously until thoroughly mixed.

Alternate pouring in the two colors of candy melt/frosting mixture in random spots, pausing to tap the pan in between so it evens out and removes bubbles.

Once all your candy mixtures have been poured in and evened out, sprinkle the top of the fudge with the nonpareils.

Place the pan of fudge in the fridge to chill for 2 hours or until hardened.

To serve, cut the fudge into 1-inch squares.