Birthday Cake Fudge (Print Version)
# Ingredients:
01 -
1 jar of marshmallow fluff (7 oz).
02 -
3/4 cup of unsalted butter.
03 -
1 cup of rainbow sprinkles.
04 -
1/2 cup of dry yellow cake mix.
05 -
Pinch of salt.
06 -
1 bag of white chocolate chips (11 oz).
07 -
3/4 cup of heavy cream.
08 -
1 cup of white sugar.
# Instructions:
01 -
Cover the inside of a 9-inch square pan with parchment. Makes it much easier to lift later.
02 -
Toss your white chocolate chips, marshmallow fluff, and dry cake mix into one big bowl. Let it sit for now.
03 -
In a pot, mix butter, cream, sugar, and a pinch of salt. Stir it over medium heat till you see bubbles.
04 -
Once it’s bubbling, start timing 4 minutes. Don’t stop stirring—keep going the whole time.
05 -
Carefully pour the hot mixture over the bowl of chocolate and cake mix. Use a mixer on low for about a minute until it’s smooth, then gently mix in most of the sprinkles.
06 -
Spread the mixture into your pan quickly, then sprinkle the rest of the rainbow sprinkles on top.
07 -
The tough part—leave it alone for 4 hours so it can firm up completely.
# Notes:
01 -
Stays good for 7 days if sealed in a container.
02 -
Freezes wonderfully for up to 3 months.
03 -
Don’t cut more than you’ll eat—whole pieces keep longer.