Prepare the Pan: Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal later.

Melt the Base Layer: In a microwave-safe bowl, combine the sweetened condensed milk and semi-sweet chocolate chips. Heat in 20-second intervals, stirring each time, until smooth and fully melted.

Create the White and Blue Layers: In separate bowls, melt the white chocolate chips and blue candy melts in 15–20 second bursts, stirring until smooth. Add 1–2 drops of orange food coloring to the white chocolate and stir to combine.

Layer and Swirl: Pour the melted semi-sweet chocolate into the pan first. Drop spoonfuls of the orange-tinted white chocolate and blue candy melt mixtures on top. Use a butter knife or skewer to gently swirl the colors together, creating a marbled effect.

Add Candy Eyes: While the fudge is still soft, scatter the candy eyes over the surface, pressing them lightly so they adhere.

Chill to Set: Refrigerate the fudge for about 2 hours, or until firm.

Cut and Serve: Lift the fudge from the pan using the parchment overhang, then cut into 1-inch squares. Serve chilled or at room temperature.