INGREDIENTS

1 can (14 ounces) sweetened condensed milk
4 tablespoons butter
1/2 cup heavy cream
3 cups semi-sweet chocolate chips
1 teaspoon pure vanilla extract
Sprinkles or Sugar for decorating

 DIRECTIONS

1. In a medium saucepan, bring condensed milk, butter, and cream to a boil over medium-high heat, stirring until butter melts.
2. Remove from heat and add chocolate chips and vanilla, stirring until chocolate melts and mixture is smooth and combined.
3. Transfer to a pie dish or a wide, shallow bowl and refrigerate until firm, 2-4 hours.
4. Once the fudge has set, scoop about a tablespoon of chocolate mixture into your palm and roll into a ball.
5. Place sprinkles in bowls (one for each color). Roll truffles in sprinkles until thoroughly coated.
6. Place in paper mini baking cups and serve, or store in refrigerator, covered, up to 1 month