Easy Bubblegum Fudge (Print version)
Creamy pink bubblegum fudge made with white chocolate, condensed milk, bubblegum flavoring, and sprinkles.
# Ingredients:
For the fudge
01 -
3 cups (510 g) white chocolate chips
02 -
1 can (14 oz or 397 g) sweetened condensed milk
03 -
2 tablespoons (28 g) unsalted butter
04 -
1 teaspoon bubblegum flavoring, plus more only if needed
05 -
1/2 teaspoon vanilla extract
06 -
3-5 drops pink gel food color
07 -
1/4 cup (45 g) gluten-free rainbow sprinkles
# Instructions:
01 -
Line an 8-inch square pan with parchment paper, leaving overhang on two sides for easy lifting.
02 -
Add the white chocolate chips, sweetened condensed milk, and butter to a large microwave-safe bowl. Microwave in 30-second bursts, stirring well after each, until smooth and glossy.
03 -
Stir in the bubblegum flavoring, vanilla, and pink gel color until evenly blended. Taste a small dab and add no more than 1/4 teaspoon extra flavoring if needed.
04 -
Scrape the mixture into the lined pan and smooth the top with a spatula. Scatter the sprinkles over the surface and press them in lightly.
05 -
Refrigerate for about 2 hours, or until the fudge feels firm in the center and lifts cleanly from the pan.
06 -
Lift the fudge out with the parchment. Cut into 36 small squares using a sharp warm knife wiped dry between cuts.
# Good to know:
01 -
Chill time is about 2 hours and is not included in cook time.
02 -
Use concentrated bubblegum flavoring and add extra only after tasting.
03 -
Store refrigerated in an airtight container for up to 1 week.