OK. This cake batter fudge has made it way around the internet and back a few times. I know it’s nothing new. I had tasted it before and, well, love is a word too casual for how it made me feel. But, I had never made it. So that had to change! Easter was my time. It’s totally acceptable to eat sweets for Easter and it’s rude to show up without a treat to share – so boom!
I chose this version of the recipe because all of the others called for a box of cake batter and that seemed to chemically. I much preferred this recipe with actual ingredients.
It’s VERY rich, which most people find limiting, but not me. I probably could have eaten all of it. Seriously, my stomach has no bottom, for real. It was easy to cut, and easy to keep. It requires no baking, and has barely any ingredients. This is a no brainer.
(we’re not going into nutrition on this recipe – I think we all know that this is not health food)
- 1 can (14 ounce) sweetened condensed milk
- 3.5 cups white chocolate chips (this was pretty much 1 bag)
- 1 tsp almond extract (THIS IS THE SECRET INGREDIENT)
- 3 tsp vanilla extract
- rainbow sprinkles
- Pour the condensed milk into a mixing bowl and add the chocolate chips. Microwave for 2-3 minutes, until chips are melty and super soft, but be careful to not over cook – chocolate does not like to be overcooked!
- Stir together quickly until smooth and creamy.
- Add the vanilla and almond extract right away and stir gently.
- Add sprinkles and carefully fold them in. If you stir too rapidly you’ll smear the dye and your pretty white fudge will be all icky. Use as many sprinkles as you like.
- Pour into an 8×8 baking dish and refrigerate for at least 5 hours.
- Cut into whatever sized chunks you like.