Line an 8 by 8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.

In a stand mixer bowl, beat the softened butter and light corn syrup on medium speed for 1 to 2 minutes until creamy and fully combined.

Scrape down the bowl, then add the vanilla bean paste, powdered sugar, kosher salt, and milk. Mix on low speed until the sugar is incorporated, then increase to medium and beat until a thick, smooth fondant like cream forms.

Transfer about two thirds of the cream filling to a separate bowl to create the white layer. Leave the remaining one third in the mixer bowl.

Add the yellow gel food coloring to the filling left in the mixer and beat until the color is evenly distributed and bright yellow.

Press the white filling evenly into the prepared pan with clean fingers or the back of a spoon, smoothing it into a flat layer.

Dollop the yellow filling over the white layer and gently spread it to cover the surface without mixing the colors. Refrigerate the pan while you prepare the chocolate.

Place the chopped milk chocolate in a microwave safe bowl and heat in 20 to 30 second bursts, stirring between each, until melted and smooth.

Remove the chilled layered filling from the refrigerator and pour the melted milk chocolate over the top. Tilt the pan and use a spatula to spread the chocolate into an even layer, tapping the pan gently on the counter to release air bubbles.

Refrigerate for about 30 minutes or until the chocolate is fully set and the layers are firm to the touch.

Lift the fudge from the pan using the parchment overhang, place on a cutting board, and cut into 48 small squares with a sharp knife, wiping the blade between cuts for clean edges.

Serve slightly cool and store any leftovers in an airtight container in the refrigerator.