Cake Batter Fudge
A creamy, no-bake white chocolate fudge that tastes exactly like birthday cake batter, loaded with festive rainbow sprinkles.
Ingredients
Scale
- 3 cups White Chocolate Chips
- 1 can (14 ounces) Sweetened Condensed Milk
- 0.5 cups Yellow Cake Mix, heat-treated
- 2 tablespoons Unsalted Butter
- 1.5 teaspoons Vanilla Extract
- 0.5 cups Rainbow Sprinkles
- 0.25 teaspoons Salt
Instructions
- Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides.
- In a large microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and unsalted butter.
- Microwave in 30-second intervals, stirring between each, until the mixture is completely melted and smooth.
- Stir in the heat-treated yellow cake mix, vanilla extract, and salt until well incorporated and no lumps remain.
- Allow the mixture to cool for 2 minutes, then gently fold in 3/4 of the rainbow sprinkles.
- Pour the mixture into the prepared pan and spread evenly.
- Top with the remaining sprinkles, pressing them in lightly so they adhere.
- Refrigerate for at least 4 hours or until completely firm.
- Lift the fudge out of the pan using the parchment handles and slice into 1-inch squares.
- Store in an airtight container in the refrigerator.
Notes
- To heat-treat cake mix: microwave in a bowl for 60 seconds, stirring halfway through, until it reaches 160°F.
- Use ‘jimmies’ style sprinkles for the best color retention.
- A warm knife helps make perfectly clean cuts through the fudge.
Find it online: https://dishmio.com/cake-batter-fudge/