Rainbow Fudge

Directions

• Lightly grease an 8″-x-8” pan with cooking spray and line with parchment paper.
• In a medium 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 6 bowls. Add a different color food coloring 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 8″-x-8” pan lined with parchment paper, spread the blue mixture into in even layer and freeze until solid, about 10 minutes. Invert the blue layer onto the purple.
• Repeat with remaining colors, following the order of the rainbow, freezing between each layer.
• Refrigerate until solid, about 4 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.