Funfetti Fudge

I’ve recently gotten into a love affair with making fudge. Mainly because you don’t have to turn on the oven and it’s incredibly easy to make. I also love it because it’s so versatile; you can flavor it a thousand different ways, without any effort at all. All of these reasons makes this the best holiday treat to make and give out as gifts to all of your family and friends. Keep this in mind when you’re in need of some last minute holiday gifts. I can promise you that if you package this up and you gift it to someone, it’ll be the best gift they’ll receive. Let’s talk more about this particular fudge, yes? It’s a fun flavor that is guaranteed to remind you of your childhood. I can bake a fancy dessert all day long, but I will never stop craving funfetti cake from a box. I don’t know what it is, it’s just amazing. I crave it every year for my birthday. This Funfetti Fudge is basically that boxed cake mix in fudge form (without the boxed mix). This month for my collaboration with GO BOLD WITH BUTTER, I decided to take my love of funfetti cake and turn it into a bite-sized dessert that everyone will love. It’s a great treat to keep stocked in your fridge at all times. It might be dangerous, but it’s a good dangerous. 

This is a pretty easy recipe, as far as baking goes. That’s the good news. The bad news is that you’re going to become addicted and make it all the time…but I guess that could be good too. The first thing we want to do is combine the evaporated milk, butter, and sugar in a medium saucepan. 

Set over medium-high heat and bring to a boil, stirring often, about 5 minutes. Makes sure to keep an eye on the mixture so that it doesn’t bubble over. Also, keep whisking it so that it doesn’t stick to the bottom and burn on you. 

Remove from the heat and stir in the white chocolate chips, marshmallow fluff, vanilla extract, almond extract, and salt. Continue to whisk until everything has melted through and is well incorporated. 

**Note: I know that sometimes (in some places) it might be hard to find marshmallow fluff, so if that’s the case, you can also use a 10-ounce bag of mini marshmallows instead!**

 
Allow the mixture to cool slightly, but it’s important to keep stirring it every once in a while so that it doesn’t firm up too much and get too stiff. It doesn’t have to be completely cooled, just want to get it from being very hot, to warm. 

Add in the rainbow colored, sprinkles and then fold as quick as possible with a rubber spatula and then pour it out into a 9-inch square baking pan, lined with foil and greased with cooking spray. 

**Tip: It’s important to allow the fudge to cool before adding the sprinkles because if you add them while it’s hot, they’ll melt into the batter and you’ll get streaks of color throughout. Adding them when it’s not so hot and working quickly will prevent that.**

Smooth out as much as possible with the spatula and then sprinkle the top with more sprinkles and some crushed up frosted circus animal cookies. 

**Note: The cookies are optional, but I like the added texture they provide to a soft texture-less fudge. I’m all about things have a crunch if it’s too soft or smooth in texture.**

Cover with plastic wrap and chill in the fridge for at least 1 hour, or overnight if you have the time and patience to wait that long. You want it to firm up completely because it’ll make it easier to cut. 

**Tip: If you don’t have the time or patience to wait for 1 hour, you can also pop it in the freezer and it’ll firm up in about half an hour!**

Lift the fudge from the pan using the overhang from the foil. Peel away from the foil paper and then using a sharp serrated knife, cut into even strips and then into small squares.  

 
You can decide how big to make the pieces, but I will advise you that it’s a pretty rich dessert, so as with most fudge, I like to cut it into small squares so it isn’t such a big overwhelming bite of sugar! 

I like to store fudge in the fridge because it keeps it firm and it lasts longer. Transfer any remaining fudge into an airtight container or plastic food storage bag and keep it in the fridge for up to 4 days. You can allow it to come to room temperature before serving or eating, if you wish. I don’t mind cold fudge though. 

**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**

**Click here to get the recipe for this Funfetti Fudge**