Rainbow Fudge

  • 11 Apr - 17 Apr, 2020
  • Mag The Weekly
  • Cookery


· 3 cups white chocolate chips

· 1 can condensed milk

· 1 tablespoon butter

· ½ teaspoon almond extract

· Red, orange, yellow, green, blue, and purple food colouring


Lightly grease an eight-inch pan with cooking spray and line with parchment paper. In a saucepan over medium-low heat, combine white chocolate, sweetened condensed milk, and butter. Stir often, until melted and smooth, then stir in almond extract. Divide mixture between six bowls. Add a different colour food colouring to each bowl, and stir until combined. Cover each bowl with plastic until ready to use. Spread the purple mixture into the prepared loaf pan and freeze until solid, about 10 minutes. In a separate pan, lined with parchment paper, spread the blue mixture into in even layer and freeze until solid. Invert the blue layer onto the purple. Repeat with remaining colours, following the order of the rainbow, freezing between each layer. Refrigerate until solid, for about four hours. Invert onto a cutting board, peel off parchment paper and slice fudge into small squares. Store in an airtight container in the refrigerator until ready to eat.