This white chocolate funfetti fudge is easy to make with just 4 ingredients. It has a classic cake batter or birthday cake flavour and is topped with rainbow funfetti sprinkles. It can be made over the stove or in the microwave for the ultimate convenience!
If you're looking for a quick and easy dessert to impress your friends and family, this funfetti fudge recipe is exactly what you need! This homemade fudge is just as delicious as store-bought and it takes less than 10 minutes to prepare.
It's great for bake sales, edible gifting, or any other occasion that requires a tasty sweet treat. Keep reading for my top tips, ingredient notes, step-by-step images and more. Enjoy!
Ingredients
Here's everything you need to make white chocolate fudge with sprinkles:
- White chocolate: White chocolate is essential for making sprinkle fudge. It's a lot sweeter and creamier than milk chocolate and the flavour is less overpowering. Any kind of white chocolate will work well for this recipe, even the super cheap kind.
- Condensed milk: Using sweetened condensed milk in your fudge will save the need to add any sugar or sweeteners separately. You'll need one 397g tin (or 14oz).
- Vanilla extract: I added vanilla extract to give the fudge a stronger funfetti flavour. You can omit this if you like but I highly recommend using it! You'll need 1 teaspoon in total.
- Rainbow sprinkles: Rainbow sprinkles take this fudge to the next level! You can use any kind of colourful sprinkles you like such as hundreds and thousands, unicorn sprinkles or rainbow vermicelli. I put some inside the fudge mixture and some more on top once it was spread out in the tin.
Equipment
- 8x8-inch tin: This size of tin is just right for making this recipe. It's not too big or too small, and you can get about 30 small pieces of fudge out of the mixture. This is great if you're making it for a party or small gathering.
- Baking paper: Remember to use baking paper when making this recipe so that the fudge doesn't stick to the tin. You can cut it to size or leave a little hanging over each side for easy removal.
- Heatproof bowl: Because we need to heat the white chocolate and condensed milk, it's important to use a heatproof bowl. This applies whether you choose to use the microwave or a double boiler. Opt for heat/microwave-safe glass or stainless steel bowls and avoid materials such as plastic.
- Saucepan: The saucepan is only required if you're using a double boiler, or if you're heating it in the saucepan directly. Either way, it's best to heat the mixture very slowly and gently to prevent burning.
- Wooden spoon: A wooden spoon is a must-have when it comes to making fudge. It's great for mixing in the sprinkles and for spooning the mixture into the tin.
- Rubber spatula: If you've ever tried to spread fudge into a tin using a metal spoon, you'll know it can be a little tricky because it sticks to the spoon so much. By using a rubber or silicone spatula, you can avoid the sticking and make the whole process a little easier on yourself! This is not totally essential but it is handy.
- Sharp knife: Lastly, you'll need a sharp knife to cut your fudge into cubes or slices.
How to make Funfetti fudge
Step 1: Line your 8x8-inch tin with baking paper. It's best to do this before you start making the fudge as it starts to set quite quickly.
Step 2: Break 450g of white chocolate into pieces. Place into a large heatproof bowl along with 1 tin (397g) of sweetened condensed milk. If you're new to making this type of fudge, make sure you know the difference between evaporated milk and condensed milk!
Step 3: Place the bowl over a saucepan of boiling water on the stove to create a double boiler. Keep the heat low and stir occasionally until the chocolate has melted. The mixture should look thick and glossy.
Step 4: Remove it from the heat and add 1 teaspoon of vanilla extract and 2 tablespoons of rainbow funfetti sprinkles. Mix well.
Step 5: Spoon the mixture into your lined tin and use a rubber spatula to press it into place. Top your white chocolate fudge with 2 more tablespoons of sprinkles.
Step 6: Refrigerate the fudge for 4 hours until firm. Remove it from the tin, cut into squares and enjoy!
Top tips
- Use a double boiler for best results. White chocolate can be a little tricky to melt without burning, especially the cheaper ones which are often lower-quality. Using a double boiler helps to minimise the risk of this because it heats the ingredients slowly. "Low and slow" is the motto when it comes to making chocolate fudge.
- White chocolate can be swapped for equal amounts of semi-sweet or milk chocolate if you prefer. If swapping the chocolate, you can omit the vanilla extract.
- Don't hold back on the sprinkles! You want this to be vibrant and colourful so add as much as you think you need.
- If your fudge is too solid to cut easily, try warming up your knife first. You can do this by running it under boiling water then drying it thoroughly between slices. If it's too soft to cut, check out my fudge troubleshooting post.
FAQs
Funfetti, cake batter or birthday cake flavour is a simple vanilla flavour with rainbow sprinkles added. The name comes from the Pilsbury frosting/cake mix, and is a combination of the words 'fun' and 'confetti'.
This will last for up to 2 weeks, if you don't eat it all before then! Keep it in an airtight container in the fridge for the best texture.
Yes, it sure can, for up to 2 months. You can wrap the whole slab tightly in plastic wrap or put slices into an airtight container. Alternatively, freeze slices on a baking tray until solid, then pop them into a freezer bag. Once it's been defrosted, do not refreeze.
More white fudge recipes
I hope you like this white chocolate funfetti fudge as much as I do. If you find this post useful, please give it a share using the share buttons on this page. Enjoy!
Easy Funfetti Fudge
Ingredients
- 450 g White chocolate (16oz)
- 397 g Sweetened condensed milk (14oz)
- 1 Teaspoon Vanilla extract
- 4 Tablespoons Funfetti sprinkles
Instructions
- Line an 8x8-inch tin with baking paper.
- Break up the chocolate and add it to a heatproof bowl with the condensed milk. Place the bowl over a saucepan of simmering water on low heat over the stove to create a double boiler.
- Gently stir the mixture until the chocolate has fully melted. It should be thick and glossy.
- Remove the pan from the heat then add the vanilla extract and 2 tablespoons of the sprinkles. Mix well.
- Transfer the fudge into your lined tin and press it evenly into place.
- Top with the remaining 2 tablespoons of sprinkles. Gently press them in using a spoon or spatula so they stick fully.
- Refrigerate the fudge for 4 hours until firm then cut into squares and enjoy.
Video
Notes
- Store in an airtight container in the fridge for up to 2 weeks.
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