Princess Fudge is a quick and easy to make, unique unicorn-themed candy. With only a few ingredients, you can create a creamy, smooth, swirled candy creation in mere minutes.
Perfectly pretty pink and purple colored candy that’s fit for your favorite princess!
Princess Cake Batter Fudge
Our Princess Fudge recipe is so easy to make, with almost the same simple ingredients I use in both my Unicorn Fudge and Cotton Candy Fudge, but this sweet treat has a secret twist: I incorporate a cake mix!
Using a box mix to make a cake batter fudge is my favorite shortcut step to creating the best tasting, no-bake treat with the most authentic flavor of all of my trials.
It’s always fun to make your fudge feel magical by stuffing it with sprinkles and creating pretty pastel swirls of cotton candy colored white chocolate.
This homemade fudge has a firm shape to it, making it easy to hold, pick up, and serve to your princesses, unicorns, mermaids, and party guests; kids will love cooking this cake batter fudge, especially when they’re making fanciful party food, dreamy desserts, or sweet snacks.
Why We Love This Pink Fudge Recipe
- Quick and easy to prepare in 10 minutes.
- Only uses 4 ingredients plus food coloring and sprinkles.
- Fun to make and decorate with kids.
- Customize with your favorite colors and make it beautifully bright or pretty pastel.
- Delicious no-bake dessert.
- Straight forward way to cook candy because it doesn’t require a thermometer or special equipment.
- Perfect for Easter, baby showers, unicorn parties, birthday parties, or any other magical celebration.
Princess Fudge Ingredients
- White chocolate chips
- Sweetened condensed milk
- Salted butter
- White cake mix
- Unicorn themed sprinkles
- Neon pink gel food coloring
- Purple gel food coloring
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 a high quality chocolate, otherwise the taste and consistency might be off.
- Customize Your Colors: This recipe is so easy to customize for any themed party or holiday. Simply switch up the colors to match your celebration. Make yellow and orange swirls for Halloween, red, pink, and white for Valentine’s Day, or red and green for Christmas.
- Dreamy Decorations: Use your favorite nonpareils, sprinkles, Unicorn sprinkle mix, or colored sanding sugar to top and decorate your fudge.
Recommended Tools
- 8×8 pan
- Parchment paper
- Large saucepan
- Rubber spatula
- Mixing bowl
- Knife
How to Make Princess Fudge
- Cook The Candy: Cook the chocolate chips, condensed milk, and butter on the stove top for 8-10 minutes until the mixture breaks down completely. Remove from heat and stir in the cake mix until completely dissolved.
- Color The Candy: Separate the fudge mixture into two equal portions and add a few drops of the pink food coloring gel to one and purple to the other. Mix well to blend and then fold in unicorn sprinkles to each color.
- Pour In The Pan: Pour the fudge mixtures into the pan, about half at a time in various places, and swirl the colors together.
Pro Tip: The fudge should self level well, requiring zero spreading. - Chill: Top with unicorn sprinkles and place inside the refrigerator to chill overnight before serving.
- Slice and Serve: Cut the fudge into 12 equal squares. Serve and enjoy!
How To Heat Treat Cake Mix
To heat treat your cake mix in the microwave, heat the cake mix in a microwave safe bowl for (2) 30-second intervals, stirring in between. Allow the cake mix to come to room temperature before using.
To heat treat your cake mix in the oven, place the cake mix on a large cookie sheet prepared with parchment paper. Evenly spread your cake mix out to cover the entire sheet. Cook the cake mix at 350 degrees for 5 minutes and allow it to come to room temperature before use.
How To Prepare The Pan For Homemade 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 Unicorn 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.
- This fudge is best served chilled.
How to Store Homemade 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
Other Easy Dessert Recipes
- Buster Bar Ice Cream Cake
- Copycat Dairy Queen Ice Cream Cake
- Reese’s No Bake Cheesecake
- S’mores Fluff
- Caramel Fudge
- Birthday Cake Fudge
- Blueberry Fudge
Princess Fudge
Ingredients
- 11 ounce bag white chocolate chips
- 14 ounce can condensed milk
- 2 tablespoons salted butter softened at room temperature
- ¼ cup white cake mix heat treated- see notes for directions
- 1 cup unicorn themed sprinkles divided
- Neon pink gel food coloring
- Purple gel food coloring
Instructions
- Prepare a 8×8 pan with parchment paper. See notes for general tips. Proceed to go ahead and set aside a large handful of sprinkles for garnishing.
- 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.
- Remove from heat and add in cake mix. Stir for about 1 minute until the cake mix has completely dissolved into the mixture.
- Working quickly, pour half of the mixture into a separate bowl and set aside. Add a few squeezes of either the pink or purple food coloring gel to the fudge mixture. Mix well until the color is completely blended. Folden in half of the unicorn sprinkles and mix well. Be sure not to over mix here. Repeat this process for the other half of the fudge mixture, using the next color.
- Pour the fudge mixtures into the 8×8 pan, about half at a time in various places. This will allow the colors to mix well.
- Use a knife to swirl the colors together inside the pan by moving the knife back and forth and side to side. This will combine the colors even more without blending too much. The fudge should self level well, requiring zero spreading.
- Top with the remaining unicorn sprinkles immediately and place inside the refrigerator to chill overnight before serving.
- When read 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
- 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.
- To heat treat your cake mix in the microwave, heat the cake mix in a microwave safe bowl for (2) 30-second intervals, stirring in between. Allow the cake mix to come to room temperature before using.
- To heat treat your cake mix in the oven, place the cake mix on a large cookie sheet prepared with parchment paper. Evenly spread your cake mix out to cover the entire sheet. Cook the cake mix at 350 degrees for 5 minutes and allow it to come to room temperature before use.
- 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.
- This fudge is best served chilled.
all 5 and then some
I think this is a easy recipe that my young grandkids can actually participate in making. It sounds and seems easy, few ingredients, well worth making.