• 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.