1 (14 oz) can sweetened condensed milk
3 1/2 cups white chocolate chips (about 1 3/4 bags)
3 tsp Vanilla Extract
1/2 tsp Almond Extract
Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3
minutes, or until white chocolate is almost completely melted. DO NOT
OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond extract and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly gray color).
Transfer to an aluminum-foil lined or well-greased 8×8 inch baking pan
for very thick fudge, or a 11X7 inch pan. Let set at room temperature or in the
refrigerator. Once set, remove form foil and cut into cubes. Store leftovers in an airtight container in the fridge.