Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly until the chocolate chips are completely melted and the mixture is smooth.

Remove the saucepan from heat and stir in the bubblegum flavoring and pink food coloring until well combined.

Gently fold in the mini marshmallows until evenly distributed.

Pour the fudge mixture into the prepared baking pan, spreading it out evenly with a spatula.

If desired, sprinkle the top with colorful sprinkles for an extra festive touch.

Refrigerate the fudge for at least 2 hours, or until set.

Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into small squares and serve.

Prep Time: 10 minutes