It was recently James’ birthday and his favorite dessert of all time is funfetti cake. Given the gluten free diet, and the fact that we have always had trouble finishing a box of the cake in years previous, I decided to make it with a twist – in fudge form!
I found an awesome recipe on Pursuit of Hippieness, which I catered to my own needs. Here’s what you need:
- 1 14oz can of sweetened condensed milk
- 3 1/2 cups of white chocolate chips
- 3 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup of rainbow sprinkles
Prepare a 9 x 13 pan by lining it with tin foil. Spray lightly with canoli oil/Pam.
Melt the white chocolate and milk together either in the microwave or over a pan of boiling water on the stove. The microwave, which is the easier route, is suspectible to burnage, so be careful! You don’t want thick and unusable fudge batter. All microwaves are different, so my recommendation is to put it at half power for two minutes, stopping every thirty seconds to stir. Then go from there.
Once all ingredients are melted, add the vanilla and almond and stir until incorporated. Add the sprinkles and quickly mix in as you don’t want them to melt.
Pour into prepared pan and smooth over. Let set for a few hours (the fridge will speed this process up) before cutting in.