Recipe: 4-Ingredient Funfetti Fudge
Fudge was always one of those sweet confections I could leave or take — it just didn’t jump out at me. But load it with sprinkles and a taste reminiscent of my childhood birthday cakes, and I can’t take my hands off. It’s a dessert mash-up of the very best kind.
My husband was all too happy to sample this fudge the very second it finished chilling in the refrigerator. He closed his eyes, took a bite, and his first reaction was not quite what I was expecting: “It doesn’t quite remind me of fudge,” he told me. And went on to explain that it wasn’t the rich, chocolatey fudge he had in mind. “It’s like all the best parts of a cupcake — the cake, the buttercream, and sprinkles — rolled up into a piece of candy.”
He hit it on the nose because the core ingredient in this fudge is cake mix! Turns out cake mix goes way beyond baking cake. Here, its flavors evoke the nostalgia of birthday cake and gives this fudge a chewy texture. I opted for Funfetti, of course, because nothing says birthday cake to me like Funfetti.
And because you can never have too many sprinkles, this fudge is topped with an extra helping of sprinkles.
4-Ingredient Funfetti Fudge
(14-ounce) can sweetened condensed milk
(12-ounce) bag white chocolate chips
- 1 cup
white cake mix
- 1/3 cup
sprinkles, plus more for topping
Line an 8x8-inch baking pan with parchment or wax paper.
In a medium saucepan, combine the condensed milk and white chocolate. Cook over low heat, stirring constantly, until the chocolate is melted. Remove from the heat and stir in the cake mix. The mixture may start to firm up; this is okay. Gently fold in the sprinkles.
Pour the fudge into the prepared pan. Use a rubber spatula to smooth and flatten the top. Top the fudge with extra sprinkles, if you like. Transfer the fudge to the refrigerator to set for about 2 hours. Once chilled, remove from the fridge and cut into two-inch pieces.