Princess Fudge
Easy no bake pink and purple swirled fudge perfect for parties and gifting.
Ingredients
Ingredients
- 11 oz white chocolate chips
- 14 oz sweetened condensed milk
- 2 tbsp salted butter softened
- 1/4 cup white cake mix heat treated and cooled
- 1 cup unicorn sprinkles divided
- Neon pink gel food coloring
- Purple gel food coloring
- Nonstick spray or extra butter for greasing pan optional
- Parchment paper for lining pan
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy lifting. Lightly grease the parchment if desired.
- In a large heavy saucepan, combine the white chocolate chips, sweetened condensed milk, and softened butter.
- Set the pan over low heat and cook, stirring constantly with a rubber spatula, until the mixture is completely melted, smooth, and glossy, about 8 to 10 minutes. Do not increase the heat.
- Remove the saucepan from the heat and immediately stir in the heat treated white cake mix until fully dissolved and no streaks remain.
- Divide the warm fudge mixture evenly between two heat safe bowls.
- Tint one bowl with neon pink gel food coloring and the other with purple gel food coloring, stirring each until the color is uniform.
- Add about 1/2 cup of the unicorn sprinkles, divided between the two bowls, and gently fold them into each colored mixture.
- Working quickly, spoon the pink and purple fudge mixtures into the prepared pan in alternating blobs and ribbons to create a random pattern.
- Use a thin knife to gently swirl the colors together by dragging the knife back and forth across the pan, then side to side, without over mixing the colors.
- Sprinkle the remaining 1/2 cup unicorn sprinkles evenly over the top of the fudge and lightly tap the pan on the counter so they adhere.
- Refrigerate the pan for at least 6 hours, or overnight, until the fudge is firm and fully set.
- When ready to serve, lift the fudge slab out of the pan using the parchment overhang and place it on a cutting board.
- Use a sharp knife to cut the fudge into 12 equal squares, wiping the blade between cuts for clean edges.
Notes
- To heat treat cake mix, spread it in a thin layer on a baking sheet and bake at 300°F for 5 minutes, then let it cool completely before using.
- Keep the heat on low while melting the chocolate to prevent scorching or seizing.
- Store fudge squares in an airtight container in the refrigerator for up to 1 week, separating layers with parchment paper.
- Let chilled fudge sit at room temperature for 10 to 15 minutes before serving for the creamiest texture.
- Keep the heat on low while melting the chocolate to prevent scorching or seizing.
- Store fudge squares in an airtight container in the refrigerator for up to 1 week, separating layers with parchment paper.
- Let chilled fudge sit at room temperature for 10 to 15 minutes before serving for the creamiest texture.