7 oz (a little more than ½ cup) sweetened condensed milk (full-fat)
2 Tablespoons marshmallow fluff
White Chocolate Layer:
1½ cups white chocolate chips
7 oz (a little more than ½ cup) sweetened condensed milk (full-fat)
2 Tablespoons marshmallow fluff
1 teaspoon vanilla extract
⅓ cup rainbow sprinkles
1 Tablespoon rainbow nonpareils or 1 more Tablespoon of rainbow sprinkles
Instructions
Line an 8 inch baking pan with aluminum foil.
Semi-Sweet Chocolate Layer:
Combine semi-sweet chocolate chips, condensed milk, and marshmallow fluff in a medium saucepan over medium heat.
Stir continuously until the chocolate chips melt and the mixture is smooth and then remove from heat.
Pour the mixture into the pan and smooth out the top.
Now make the white chocolate layer.
White Chocolate Layer:
Combine white chocolate chips, condensed milk, and marshmallow fluff in a medium saucepan over medium heat.
Stir continuously until the chocolate chips melt and the mixture is smooth and then remove from heat.
Stir in the vanilla.
Gently stir in the rainbow sprinkles but be careful to not stir so much that the colors bleed a whole lot.
Pour the mixture into the pan on top of the semisweet chocolate layer and smooth out the top.
Sprinkle the top with nonpareils and lightly press down on them with your hand so they stick.
Cover the pan with another sheet of aluminum foil and refrigerate for about 3 hours or until set.
Cut into small squares. If you've left the fudge in the fridge longer than 3 hours, it might be difficult to cut right away so let it sit out for a while first.
Store in an airtight container layered between wax paper at room temperature for about 1 or 2 weeks.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/funfetti-fudge/