You can always leave the jelly beans off the top of the fudge pieces. Here is an alternative using white chocolate chips in making fudge.
3 pkgs white chocolate chips (12 oz)
2 cans sweetened condensed milk (14 oz)
5 drops of gluten-free green food coloring
1/2 tsp gluten-free almond extract
3 drops of gluten-free red food coloring
1 tbsp gluten-free coconut extract
1 tbsp gluten-free strawberry extract
1 tsp gluten-free vanilla extract
128 jelly beans
Line 8 inch square pan with foil; coat with cooking spray. In large pot, combine chips and milk. Over low heat cook and continue stirring until melted and smooth. Transfer 1/3 mixture white to bowl. Stir in green food color and almond extract. Evenly spread in pan. Refrigerate until firm.
Transfer half of remaining chocolate mixture (about 2 cups) to another bowl. Stir in red food coloring and coconut and strawberry extracts. Gently spread pink mixture over green layer. Refrigerate until firm.
Stir vanilla into remaining chocolate mixture, reheating mixture if needed. Spread over pink layer. Refrigerate for 10 mins and then decorate the top with jelly beans. The refrigerate until firm.