Red White and Blue Fudge

5 from 2 votes

Red White and Blue Fudge makes any patriotic party perfectly sweet! Fun, festive and portable for an Independence Day dessert or holiday celebration.

Prep Time10

Cook Time10

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 341kcal

Author: Jennifer Fishkind

Ingredients

1½ bags (11 oz bag) white chocolate chips
1½ cans (14 oz cans) condensed milk
3 tablespoons salted butter softened at room temperature, divided
6 tablespoons white cake mix divided (heat treated, see directions below)
Red and blue gel food coloring
½ cup red, white, and blue sprinkles

Instructions

Prepare a 8x8 pan with parchment paper. See notes for general tips.
In a large saucepan, combine ⅓ of the chocolate chips (this is about 1 cup), ⅓ of the condensed milk (this is a little less than one cup; ⅘ cup) and 1 tablespoon of 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 2 tablespoons of cake mix. Stir for about 1 minute until the mix has completely dissolved into the mixture.
Add 2-3 inches of red food coloring, stirring until the color has completely blended. Return to heat if need be. Add food coloring gel until the desired shade of red is met.
Pour red fudge mixture into the center of the 8x8 dish, scraping any excess fudge mixture from the pan using your spatula. The fudge should self level well, requiring zero spreading. Allow the layer to cool and stiffen, slightly before step 6.
Repeat steps 2 & 3, using the same amounts of white chocolate chips, condensed milk, butter and cake mix. Do not add food coloring. Pour this white mixture over the red layer, allowing it to spread, covering the layer completely. Allow the white layer to cool and stiffen, slightly before step 7.
Repeat steps 2 & 3 with the remaining white chocolate chips, condensed milk, butter and cake mix.
Add 2-3 inches of blue gel food coloring to the final fudge layer, mixing until fully combined. Add food coloring if needed until the desired shade of blue is met.
Pour blue fudge mixture over the white layer, allowing it to spread completely over top.
Immediately top with sprinkles 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 to carefully cut the fudge into 12 equal squares, making three cuts in both directions.

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:

MICROWAVE INSTRUCTIONS for heat treating cake mix: To heat treat the cake mix, microwave 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.
OVEN INSTRUCTIONS for heat treating cake mix: place cake mix on a large cookie sheet prepared with parchment paper. Evenly spread your cake mix out to cover the entire sheet. Cook cake mix at 350 degrees for 5 minutes and allow it to come to room temperature before use.
To best prepare an 8x8 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.
As you’re stirring the mixture, 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.
Be sure to store this fudge in and air-tight container inside the refrigerator.
This fudge has a firm shape to it, making it easy to hold, pick up and serve.
This dish is sweet! The primary flavor of this fudge comes from the white chocolate with the secondary flavors being the condensed milk and cake mix taste.
Be sure not to use food color drops. This recipe works best with gel food coloring.

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