Sugar Cookie Fudge

Instructions

Line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal.

In a medium-sized saucepan, combine 14 ounces sweetened condensed milk1 cup all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Heat over medium-low heat, stirring constantly, until the mixture is smooth and there is no granulation.

Add the 2 1/2 cups white chocolate chips, 1 tablespoon salted butter, 1/2 teaspoon vanilla extract, and 1/2 teaspoon almond extract to the pan. Continue stirring until the chocolate chips are melted and the mixture is smooth.

Remove the saucepan from the heat and quickly pour the fudge mixture into the prepared pan. Use a rubber spatula to spread it out evenly. The mixture will begin to set rapidly.

Sprinkle the top evenly with 2-3 tablespoons sprinkles, pressing them gently into the surface.

Refrigerate for about 2 hours, or until the fudge is fully set.

Lift the fudge out of the pan using the parchment paper overhang. Cut into small squares for serving. Store the fudge in an airtight container in the refrigerator.

Dessert