To make the sugar cookie dough combine the butter and sugar in a medium bowl. Add in the vanilla and mix well.

Add in the flour and salt and mix until combine.

Add in enough milk to make a dough.

Roll the dough into ¼ inch to ½ inch balls and freeze for 20-30 minutes.

Line an 8 x 8 pan with foil.

To make the fudge put the white chocolate and sweetened condensed milk in a medium saucepan over medium heat. If using red candy melts divide the sweetened condensed milk into two small saucepans and place the white candy melts in one pan and red candy melts in the other pan. Stir until melted.

Put half of the sugar cookie dough balls in the bottom of the pan. Pour the white fudge over top of the cookie dough balls. Pour the red fudge on top of the white fudge. Quickly use a butter knife and swirl the red and white together.

Place the remaining dough balls on top of the fudge. Sprinkle with the sprinkles.

Refrigerate the fudge for 2 hours.

Remove from the refrigerator and cut into squares.