Easy Cake Batter Fudge
Easy Cake Batter Fudge
Ingredients :
1 - 14oz can sweetened condensed milk
3.5 cups white chocolate chips
3 tsp Vanilla Extract (the clear kind to avoid any funky coloring)
1/2 tsp Almond Extract
Rainbow Sprinkles
Directions :
Pour the sweetened condensed milk and white chocolate chips into a microwave-safe bowl and heat for 2-3 minutes, or until the white chocolate is almost completely melted. DO NOT OVERHEAT! Stop the microwave and stir every 30-45 seconds to avoid over heating. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond extracts; combine thoroughly. Add a handful or so of rainbow sprinkles and fold quickly because they will melt. (If they are stirred for too long, the fudge will turn an ugly muddy color too, so not too much stirring, just until blended.)
Transfer to a wax paper lined 8x8 baking pan or a 11x7 pan for thinner fudge. Let set overnight in refrigerator. Once set, remove wax paper and cut into cubes. Store leftovers in an airtight container in the refrigerator.
Enjoy! Oh and you can add more sprinkles to the top, like I did, once you have poured the chocolate in the pan to set....a little something extra to make it look prettier!
Serve and enjoy!
1 - 14oz can sweetened condensed milk
3.5 cups white chocolate chips
3 tsp Vanilla Extract (the clear kind to avoid any funky coloring)
1/2 tsp Almond Extract
Rainbow Sprinkles
Pour the sweetened condensed milk and white chocolate chips into a microwave-safe bowl and heat for 2-3 minutes, or until the white chocolate is almost completely melted. DO NOT OVERHEAT! Stop the microwave and stir every 30-45 seconds to avoid over heating. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond extracts; combine thoroughly. Add a handful or so of rainbow sprinkles and fold quickly because they will melt. (If they are stirred for too long, the fudge will turn an ugly muddy color too, so not too much stirring, just until blended.)
Transfer to a wax paper lined 8x8 baking pan or a 11x7 pan for thinner fudge. Let set overnight in refrigerator. Once set, remove wax paper and cut into cubes. Store leftovers in an airtight container in the refrigerator.
Enjoy! Oh and you can add more sprinkles to the top, like I did, once you have poured the chocolate in the pan to set....a little something extra to make it look prettier!
Serve and enjoy!
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