Birthday Cake Fudge
This birthday cake fudge tastes just like your favorite birthday cake, but comes in convenient bite-sized fudge pieces.
Ingredients
For the chocolate fudge
- 1 1/2 cups semisweet chocolate chips
- 1/2 can sweetened condensed milk (not low fat or fat free)
- 2 tablespoons marshmallow crème
For the white chocolate fudge
- 1 1/2 cups white chocolate chips
- 1/2 can sweetened condensed milk (not low fat or fat free)
- 2 tablespoons marshmallow crème
- 1 teaspoon vanilla extract
- 1/3 cup plus 1 tablespoon rainbow sprinkles (be sure to use jimmies and not nonpareils)
Instructions
Prepare the pan
- Line an 8-inch (20-cm) square baking pan with aluminum foil, allowing several inches foil to hang over each side of the pan.
Make the chocolate fudge
- In a medium saucepan over medium heat, warm the semisweet chocolate chips, sweetened condensed milk, and marshmallow crème, stirring constantly with a rubber spatula or wooden spoon, until the chocolate melts, 2 to 3 minutes.
Make the white chocolate fudge
- When the chocolate has melted and the mixture is smooth, remove the pan from the heat. The mixture will be extremely thick. Scrape the fudge mixture into the prepared pan, smoothing the surface with a silicone spatula. Let rest at room temperature until set. You can either wash, dry, and reuse the saucepan and spatula for the next layer or reach for clean ones.
- In a medium saucepan over medium heat, warm the white chocolate chips, sweetened condensed milk, and marshmallow crème, stirring constantly with a rubber spatula or wooden spoon, until the chocolate melts, 2 to 3 minutes.
- When the chocolate has melted and the mixture is smooth, remove the pan from the heat. The mixture will be extremely thick. Stir in the vanilla extract until completely incorporated. Very quickly and gently fold in 1/3 cup (53 grams) sprinkles just until combined.
☞ TESTER TIP: Make sure you use sprinkles—a.k.a. jimmies—and not nonpareils—the little ball sprinkles—as the colors in the latter will bleed. And don't stir too much as that, too, could cause the color from the sprinkles to bleed.
Assemble the fudge
- Scrape the white chocolate fudge mixture onto the chocolate fudge mixture in the prepared pan, smoothing the surface with a silicone spatula. While the fudge is still warm and sticky, sprinkle it with the remaining 1 tablespoon sprinkles. Cover the fudge with aluminum foil and refrigerate until set, at least 4 hours, or let the covered fudge sit at room temperature overnight to set.
- Once the fudge has set, remove it from the pan in a single chunk by grabbing and lifting the aluminum foil hanging over the edges of the pan. Invert the fudge onto a cutting board, peel away the foil, and then flip the fudge back over again. Using a sharp knife, slice the fudge into 1-inch (2 1/2-cm) squares. Serve immediately or, if the fudge has been in the refrigerator longer than 4 hours, chances are you're going to need to let it rest at room temperature for about 20 minutes before attempting to slice it.
Notes
How To Make Birthday Cake Fudge Exactly The Way You Like It
Just as frosting is typically sweeter than cake, the white chocolate “frosting” layer of this birthday cake fudge is sweeter than the semisweet chocolate “cake” layer. So proceed accordingly. If you fancy things very sweet, make a double batch of the the white chocolate layer. Conversely, if you prefer your fudge a touch less cloying, opt for a double batch of the semisweet chocolate layer. Or, natch, you can follow the recipe as-is for a sweetness that’s somewhere perfectly in between.Nutrition
Serving: 1piece | Calories: 56kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 1mg | Sodium: 5mg | Fiber: 0.4g | Sugar: 5g