I love fudge! My favorites are anything to do with chocolate or peanut butter. I chose this recipe for my husbands Christmas party. Since I'm not a fan of this type of fudge I knew it would be ideal to make so I wouldn't be tempted to have any! Last year I made cappuccino fudge and cinnamon fudge. The post I did for cinnamon fudge has been one of the posts with the highest hits this year!
I found the recipe for this funfetti fudge here. I'm certain hers probably looks a little better than mine! Her photos are gorgeous!
Here's what you need to make this fudge:
1 14 ounce can sweetened condensed milk
3.5 cups white chocolate chips
3 tsp Vanilla Extract
1/2 tsp Almond Extract
Here's a little trick I learned from Pinterest. When you're going to line a pan with foil, turn it over first and mold the foil to the bottom.
Then it will fit perfectly in your pan. I'm surprised I never thought of this!
Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond and combine thoroughly. I love the smell of almond!
Stir until all is blended.
Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt. Work quickly so they don't melt.
Transfer to an aluminum-foil lined 8×8 inch baking pan for very thick fudge, or a 11X7 pan (recommended). I used the latter. Let set at room temperature or in the refrigerator.
Once set, peel off foil and cut into cubes and enjoy! Store leftovers in an airtight container in a cool place.
Thanks for looking!