- 1 (24 oz.) Package Vanilla Almond Bark (or other vanilla candy coating)
- 1 (14 oz.) Can Fat-Free Sweetened Condensed Milk
- 1/8 tsp Salt
- 2 C Sour Patch Kids (yes, sliced in half)
Line an 8x8 glass baking dish with foil and spray with non-stick spray. Set aside.
Over medium-low heat, melt together the almond bark and sweetened condensed milk. Stir occasionally until the almond bark is completely melted and the mixture is smooth.
Easily slice the SPK in half using a large, sharp knife sprayed with non-stick cooking spray. Line the candies up and push the knife down (use those muscles). Then, with the knife still in the down position, use your free hand to pull the candies away.
When the almond bark mixture is smooth, remove from heat and add the salt and chopped SPK. Stir to combine.
Pour the fudge mixture into the prepared baking dish. Check to see that the SPK are evenly distributed throughout the dish.
Cover and refrigerate for 4-6 hours or until hardened. Then remove from the dish by pulling on the loose ends of the foil. Turn out upside down on a cutting board and remove the foil.
Slice the fudge into small cubes and transfer to airtight containers for storage in the fridge.