Ingredients
Equipment
Method
Instructions
- Line an 8x8 inch square baking dish with parchment paper, leaving a slight overhang on the sides.
- Heat treat the sugar cookie mix by microwaving it for about 60 seconds, stirring every 15 seconds, until it reaches 160 degrees Fahrenheit.
- In a large microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Heat in 30-second intervals, stirring vigorously between each interval, until the mixture is completely smooth and melted.
- Once the chocolate is melted, quickly stir in the heat-treated sugar cookie mix, vanilla extract, almond extract, and salt. If desired, add a tiny drop of pink gel food coloring.
- Fold in half of the Valentine's sprinkles, being gentle to avoid excessive color bleeding.
- Pour the mixture into the prepared pan and spread it evenly with a spatula. Top with the remaining sprinkles, pressing them lightly into the surface to ensure they stick.
- Refrigerate the fudge for at least 3 to 4 hours or until it is completely firm.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 2gFat: 15g
Notes
For the best results, use high-quality white chocolate chips. Cheaper chips may contain more oil and less cocoa butter, which can affect the texture of the fudge. To achieve clean cuts, use a hot knife by dipping it in hot water, wiping it dry, and making your cuts. Repeat this process for every row to ensure professional-looking edges.
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