Sugar Cookie Fudge

As a child, I would not eat boxed cake.  I would not eat cupcakes if they were brought to school as a birthday treat.  I insisted that any and all birthday cakes for moi had to be ordered from a professional.

And ordered they were.  If I had access to my parents' photo albums, I could show you the Catwoman cake (complete with me in leggings and a side ponytail), the pink Power Ranger cake, and the Disney Princess cake.  There were also a lot of Dairy Queen ice cream cakes.

THAT was good cake.  My name is spelled right too.  That meant the cake lady got paid.

I've always liked homemade cakes, but boxed cakes never impressed me.  Something about the flavor was weird.  Same with canned frosting.

I would probably have to work out a lot less if this finickiness had traveled with me into adulthood.

Anyway, I'll end with an apology.  No.  Two apologies.  Dear white-chocolate-haters:  I'm sorry.  Try this, this, or this.  Dear white-chocolate-lovers:  I'm sorry.  You won't be able to stop eating this.

It tastes like an uncooked sugar cookie...but in a good way.

Sugar Cookie Fudge
makes an 8x8 pan
Inspired by Six Sisters' Stuff

1 can of sweetened condensed milk
3 cups white chocolate chips
1/2 cup dry Funfetti cake mix
Sprinkles

In a microwaveable bowl, melt the sweetened condensed milk and chips together at 30 seconds intervals, stirring in between.  Fold in the cake mix.  Line an 8x8 pan with foil and pour in the warm fudge.  Sprinkle the top with your choice of colorful sprinkles.  Refrigerate until hardened (about 3 hours).  I usually put mine in the freezer.

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