- 3 cups semisweet chocolate chips, 18 oz
- 2 cans ( 14 oz each) sweetened condensed milk
- 1 tsp vanilla extract
- 3 cups white chocolate chips, 18 oz
- 1/2 tsp almond extract
- Kelly green concentrated food coloring
- 1/4 cup chopped,toasted,shelled unsalted pistachios
- 1/2 tsp cinnamon extract
- Red-red concentrated coloring
MAKE CHOCOLATE LAYER:
Line 2 (9”x5”) loaf pans with foil. In pot, combine semisweet chocolate chips and 1 can milk. Cook over low heat, stirring often, until melted and smooth. Stir in 1/2 tsp vanilla. Divide between loaf pans; smooth tops.
MAKE WHITE LAYER:
In clean pot, combine white chocolate chips and remaining can of milk. Cook over low heat, stirring often, until melted and smooth. Stir in remaining vanilla. Remove from heat. Spread 1 cup mixture over fudge in each pan.
MAKES PISTACHIO LAYER
Transfer 1/2 cup remaining white mixture to bowl; stir in almond extract and tiny amount of green food coloring, then pistacios. Drop by spoonfuls over white layer in 1 pan. Using toothpick, in 1/4 intervals dot surface with green coloring, using knife, swirl through white and green fudges.
MAKE CINNAMON SWIRL LAYER:
Stir cinnamon extract and tiny amount of red coloring into remaining white mixture in pot.Drop by spoonfuls over white layer in remaining pan. Using toothpick, in 1/4 intervals dot surface with red coloring; with knife, slightly swirl through fudges. Cover pans; refrigerate until set, 2 hours. Use foil to lift fudge from pans; remove foil. Cut into squares. Make 70 squares.
