Princess Fudge

5 from 3 votes

Princess Fudge is an easy, fast fudge recipe prepared in 10 minutes with the prettiest pink and purple swirls. This no bake sweet treat is perfect for a princess or unicorn party and is great for gifting.

Prep Time10

Cook Time10

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 331kcal

Author: Jennifer Fishkind

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 8x8 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 8x8 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 8x8 pan by pulling up on the parchment paper. Use a sharp knife or metal spatula and carefully cut the fudge into 12 equal squares.

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.

Tips:

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.

Nutrition