Cake Batter Fudge

I'm learing it takes quite a bit of time when you undertake an entire kitchen renovation on your own.  And that's where a great deal of my time is spent, energy is focused.  However, I have made efforts to do some baking while waiting for everything to be hooked up, put back, finished/re-finished, etc...

As it turns out, my husband and I headed to NJ to see his brother (and family).  Not only do I not go anywhere empty handed, but if at all possible I bake something from scratch. That said, I made a batch of cake batter fudge. It was simple and didn't require dirtying up too many dishes. As a matter of fact, I used one bowl to mix the ingredients and a tray to spread out the fudge.  Easy peasy, lemon squeazy.

The original recipe can be found here, but I was inspired by the fun coloring/display as posted here by another blogger.  The first recipe is easy and fast, but I liked the idea of dropping in blue swirl to liven up the dessert.  YUM!

CAKE BATTER FUDGE

INGREDIENTS:

1 14 ounce can sweetened condensed milk
3.5 cups white chocolate chips
3 tsp Vanilla Extract
1/2 tsp Almond Extract
Rainbow Sprinkles


DIRECTIONS:

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. 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 aluminum-foil lined 8×8 inch baking pan for very thick fudge, or a 11X7 pan (recommended). Let set at room temperature or in the refrigerator.

Once set, cut into cubes (and peel off the foil!). Store leftovers in an airtight container in a cool place.


PERSONAL NOTES:

This was ridiculously easy to make.  I think the whole thing took 10 minutes, tops.  Of course, that doesn't include the setting time, but if you're looking for something fast to make (and you don't need it immediately), this is your dish. 

The only downside to this recipe is that I don't find it tastes a whole lot like cake batter. It's good - don't get me wrong (maybe even too good - I almost can't stop eating it once I start), but it tastes more like white chocolate fudge than anything else.