Ingredients
Equipment
Method
- Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the fudge out later. Lightly grease the parchment paper with non-stick cooking spray or a little butter.
- In a medium microwave-safe bowl, combine the white chocolate chips and 1 tablespoon of the sweetened condensed milk. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the white chocolate, as it can seize.1 (16 ounce) package white chocolate chips, 1 (14 ounce) can sweetened condensed milk
- Stir in the vanilla extract and almond extract (if using) into the melted white chocolate mixture. This is where the magic happens, infusing that signature sweet cake batter essence.1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- In a separate microwave-safe bowl, combine the remaining sweetened condensed milk and the unsalted butter. Microwave in 30-second intervals until the butter is melted and the mixture is warm and well combined.1 (14 ounce) can sweetened condensed milk, 2 tablespoons unsalted butter
- Pour the warm condensed milk and butter mixture into the melted white chocolate mixture. Stir continuously until everything is thoroughly combined and you have a smooth, glossy fudge base.
- Divide the fudge mixture into two separate bowls. In one bowl, add the pink or red food coloring and stir until you achieve your desired vibrant hue. In the other bowl, gently fold in the rainbow sprinkles.1/4 cup pink or red food coloring, 1/4 cup rainbow sprinkles
- Spoon dollops of the colored fudge and the sprinkle fudge alternately into the prepared baking pan. Using a toothpick or a knife, gently swirl the two colors together to create a marbled effect. Be careful not to over-mix, or the colors will become muddy.
- If desired, sprinkle a few extra Valentine's Day themed sprinkles over the top of the fudge. Cover the pan with plastic wrap and refrigerate for at least 2-3 hours, or until the fudge is firm and set.Additional sprinkles
- Once the fudge is firm, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut it into small squares using a sharp knife. Wipe the knife clean between cuts for neat edges.
Notes
Store fudge in an airtight container in the refrigerator for up to 2 weeks. Can be stored at room temperature for 3-4 days in a cool, dry place. For longer storage, freeze wrapped pieces for up to 3 months.
