Circus Animal Fudge combines the decadence of smooth, creamy fudge adorned with the nostalgic sweetness of circus animal cookies.
Circus Animal Cookie Fudge
Our Circus Animal Cookie Fudge recipe requires only 3 base ingredients and is filled with the fun flavor of the classic pink-coated vanilla shortbread circus cookie.
Making this fudge is as simple as preparing a single slab of smooth white chocolate fudge, then stirring in colorful sprinkles and cookie crumbs, then topping it with plenty of whole circus cookies and crushed cookie pieces.
This recipe makes a square pan of sweet cookie-studded candy packed with a taste and texture that resembles your favorite pink and white frosted snack in fudge form!
Each perfectly portioned, portable piece of finger food has a firm shape to it, making it easy to hold, pick up, and serve to your party guests or package as gifts to family and friends.
Why We Love Circus Animal Fudge Recipes
- Quick and easy to make in minutes.
- Uses a handful of simple ingredients.
- Fuss-free, foolproof fudge is just as delicious as any long-cooked candy.
- Delicious no-bake dessert that’s fun to make with kids.
- Soft and creamy base with a frosted cookie crunch.
- Perfect for dessert platters, parties, potlucks, or any time you crave a sweet candy treat.
Circus Animal Fudge Ingredients
- White chocolate chips
- Sweetened condensed milk
- Salted butter
- Red or neon pink food coloring
- Rainbow nonpareils sprinkles
- Circus Animal cookies
Substitutions and Additions
- Choose Your Chocolate: Feel free to try this recipe with white baking chocolate or almond bark instead of white chocolate chips. I recommend high-quality chocolate, otherwise the taste and consistency might be off.
- Customize Your Crunch: The white chocolate base of this fudge recipe is the perfect blank slate for customizing with your favorite cookies, sprinkles, candy, nuts, pretzel pieces, or crunchy mix-ins.
Recommended Tools
- 8×8 pan
- Parchment paper
- Large saucepan
- Rubber spatula
- Knife
How to Make Circus Animal Fudge
- Cook The Candy: Cook the chocolate chips, condensed milk, and butter on the stove top until the mixture breaks down completely then reduce the heat and mix in food coloring gel. Remove from heat and fold in the sprinkles and cookie crumbs.
Pro Tip: Be sure not to overmix or it could lead to colors running. - Pour In The Pan: Pour the mixture into the pan and top with whole cookies and larger cookie crumbs.
Pro Tip: The fudge should self level well, requiring zero spreading. - Chill: Place inside the refrigerator to chill overnight before serving.
- Slice and Serve: Cut the fudge into 12 equal squares. Serve and enjoy!
How To Prepare The Pan For Your Fudge
- To best prepare an 8×8 baking dish with parchment paper, first take a sheet of parchment large enough to cover the dish and about 2 inches overhang.
- Using your thumbs and index fingers, press the parchment paper down into the dish, extending your fingers strongly into the corner to make an indention. Remove your fingers and the parchment paper.
- Using a pair of scissors, cut the parchment paper in 8 places; two cuts leading to each indentation from both sides of the paper. You may need to cut an excess amount of parchment paper off from the longer sides depending on the size of your rolled or pre-cut parchment paper.
- There should be about 2 inches from each indentation to the end of the paper. Be sure your cuts do not touch one another.
- When done, place the parchment paper back into the dish, tucking the corners properly behind the parchment sides. Press the paper with your fingers along the edges of the dish to shape it even further. It should hold up nicely.
Tips For Making Circus Animal Fudge
- As you’re stirring the mixture over the stovetop, use your spatula to break up any pieces of butter that do not melt as easily as others. Do this by gently pressing it with your spatula.
- Be sure to use butter that is softened to room temperature. Butter any cooler will be harder to break down over low heat.
- Make sure to use sweetened condensed milk and not evaporated milk or your fudge will not set up.
- This fudge is best served chilled.
How to Store Circus Animal Fudge
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 7 days.
- To Freeze: For longer storage, tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag for up to 3 months.
More Easy Fudge Recipes
More Fudge Recipes
- Rainbow Fudge
- Easy Chocolate Fudge
- Butterscotch Fudge
- More Easy Fudge Recipes
- Grasshopper Fudge
- Hot Chocolate Fudge
- White Chocolate Caramel Fudge
Circus Animal Fudge
Serves — 12
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
Ingredients
- 11 ounce bag white chocolate chips
- 14 ounce can condensed milk
- 2 tablespoons salted butter softened at room temperature
- Red or neon pink food coloring
- ½ cup rainbow nonpareils sprinkles
- 1 cup crushed Circus Animal cookies
- Whole Circus Animal Cookies for garnishing
Instructions
- Prepare a 8×8 pan with parchment paper. See notes for tips.
- In a large saucepan, combine chocolate chips, condensed milk and butter over low heat. Cook on low for 8-10 minutes until the mixture breaks down completely. Use a rubber spatula and stir frequently.
- Reduce heat to low and add 2-3 inches of food coloring gel. Mix until fully combined. Add more or keep as is until the desired shade of pink is reached.
- Remove from heat and gently fold in the sprinkles and cookie crumbs. Mix gently with rubber spatula to distribute evenly. Be careful not to overmix, the colors from the sprinkles could run.
- Pour mixture into the center of the 8×8 dish, scraping any excess fudge mixture from the pan using your spatula. The fudge should self level well, requiring zero spreading.
- Top with whole cookies and larger cookie crumbs to create a pretty surface.
- Place inside the refrigerator to chill overnight before serving. See notes for presentation tips.
- When ready to serve, remove the fudge from the 8×8 pan by pulling up on the parchment paper. Use a sharp knife or metal spatula and carefully cut the fudge into 12 equal squares.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 7 days.
- To Freeze: For longer storage, tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag for up to 3 months.
- As you’re stirring the mixture over the stovetop, use your spatula to break up any pieces of butter that do not melt as easily as others. Do this by gently pressing it with your spatula.
- Be sure to use butter that is softened to room temperature. Butter any cooler will be harder to break down over low heat.
- Make sure to use sweetened condensed milk and not evaporated milk or your fudge will not set up.
- This fudge is best served chilled.
Nutrition Info
Calories: 393kcal | Carbohydrates: 52g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 150mg | Potassium: 215mg | Fiber: 0.3g | Sugar: 44g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg
