Prepare the Mixture: In a medium saucepan, combine the sugar cookie mix, sweetened condensed milk, butter, vanilla extract, and almond extract. Stir over low heat until the butter is melted and everything is well combined. Youāll notice the mixture thickening and becoming smooth as the butter melts.
Incorporate the White Chocolate: Gradually add the white chocolate chips to the mixture. Stir constantly until the chocolate is completely melted and the mixture is smooth. Be sure to stir constantly to avoid burning the chocolate and to get that silky texture.
Cool the Mixture: Once smooth and fully combined, pour the fudge mixture into a greased or parchment-lined 9×9-inch square pan. Spread it evenly in the pan using a spatula. Tap the pan gently on the counter to remove any air bubbles and smooth the surface for a clean finish.
Top with Sprinkles: Immediately sprinkle the nonpareil holiday sprinkles over the top of the fudge before it starts to firm up. Press down gently on the sprinkles so they adhere to the surface and donāt roll off when sliced. You can also decorate with extra colorful sprinkles for a festive look.
Chill the Fudge: Refrigerate the fudge for at least 2 hours or until itās firm enough to cut. For faster results, you can also place it in the freezer for about 30 minutes, but donāt freeze it for too long as it will become hard and difficult to slice.
Slice and Serve: Once the fudge has cooled and set, use a sharp knife to slice it into squares. Make sure to wipe the knife clean between slices for neat edges. Serve immediately or store in an airtight container in the fridge for up to 1 week.
