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BLOG UNDER CONSTRUCTION
WELCOME to my blog… under construction. PLEASE NOTE if you are visiting for the first time or a long time fan, all my LINKS from Pinterest and just if you saved a favorite recipe, all links are broken. Most likely if you clicked on a saved link from somewhere it says “that page cannot be found”, but Do NOT worry, the recipe is STILL HERE, just lost in internet space. This happened when I had an error on my blog and someone tried to help me and basically destroyed my entire blog in the process.
THERE IS HOPE. Example: If you look at the URL of the link (recipe) you are trying to find, note the original post date, IE: 9/2012, just look in the original URL for month/year and then you can click on the ARCHIVE below under 2012 / September and then click the recipe name.
I am in the process of trying to fix my blog, but links cannot be restored, so basically my 4+ years of blogging is wasted and I am re-building from scratch. AHHHHH, okay! So…. HERE WE GO….
Saturday, January 28, 2012
Doesn't the look of this fudge just make you SMILE! It's like a kid in a candy store. This fudge is good for any occasion and especially a birthday party or bridal / baby shower. You can change up the sprinkles to match your theme (like red and pink for Valentine's day) or leave them rainbow to make you SMILE! No where does it say FUDGE is only for Christmas! I hope you all make a batch of this fudge today... JUST BECAUSE!
Funfetti Cake Batter Fudge
found on The Pursuit of Hippieness
3/4 cup sweetened condensed milk
1 12 oz. package white chocolate chips
3 tsp Vanilla Extract
1 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 and combine thoroughly. Wait a minute or two, so mixture is not too hot and then 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 muddy color).
Transfer to an parchment lined 8×8 inch baking pan, add additional sprinkles to the top and press down lightly with an extra piece of parchment paper. Let set at room temperature or in the refrigerator. Once set, cut into cubes. Store leftovers in an airtight container in a cool place.