Sprinkles can be changed up for St. Patrick's Day, Mother's Day or even team colors for opening day...
Actually, the fudge is really great plain too.
I made a half batch in a bread pan lined with Reynolds Release and only added one drop of yellow food coloring.Through Clouded Glass and Recipe Lion
1 1/2 C sugar
2/3 C whole milk or cream-I used half and half
1/4 C butter
1 1/2 C white chocolate chips-I used Ghirardelli
1 Tblsp lemon extract
1 tsp lemon zest, optional-I added it
2-3 drops yellow food coloring if desired-I desired
Sprinkles for top, optional
- Place sugar, milk/cream and butter in pan. While stirring, bring to a boil over medium heat.
- Once it boils stop stirring and boil it for 5 minutes.
- Remove from heat and stir, add chips, extract, zest and food coloring. Stir vigorously until smooth (I gave up on the spatula and used a whisk).
- Pour into a buttered 8x8 dish (I lined mine with Reynolds Release instead). Immediately add sprinkles and gently push into fudge.
- Cool at least 6 hours in the fridge, cut into squares and enjoy!
- Store in air tight container in fridge.