For the March What's Baking challenge, Jen of Beantown Baker chose sprinkles as our theme. I could have gone the easy route and simply added sprinkles on top of something like cupcakes or frosted cookies, but I wanted something that incorporated sprinkles into the actual dessert. Sprinkles in blondies? Eh, maybe. Homemade funfetti cake? Ooh, a possibility. Funfetti... fudge? Yes!
Fudge is something that I like sampling but don't usually eat a lot of. I found this recipe on Pursuit of Hippiness and was thrilled that I already had all the ingredients in my pantry. Plus, I knew that I could
I am happy to report that this fudge was really good. It was very sweet but did taste like Funfetti. If you are not a fan of almond extract, feel free to leave that out or dial it back. The fudge only took about 10 minutes of touch time, so it was a simple and fuss-free snack. This would be fun for a rainbow-themed birthday party or any occasion where sprinkles are needed.
Funfetti cake batter fudge
- One 14-ounce can sweetened condensed milk
- 3 and 1/2 cups white chocolate chips
- 3 tsp vanilla extract
- 1/2 tsp almond extract
- Rainbow sprinkles
Pour the sweetened condensed milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond extract and mix well. Add a tablespoon or two of the rainbow sprinkles and fold in quickly. If you don't work quickly, the sprinkles and melt and turn the fudge into an ugly brownish color.
Transfer to either an aluminum-foil lined 8×8 inch baking pan (I used an unlined silicone 8" x 8" pan) or an 11" x 7" pan. Let the fudge cool and set in the refrigerator.
Once the fudge has hardened, slice into squares and devour. The fudge can be stored in and airtight container placed in the refrigerator for several days.
Yield:About 64 squares of fudge (you can get more or less, depending on how big you like your pieces)
Source: Pursuit of Hippiness
For the March What's Baking challenge, Jen of Beantown Baker chose sprinkles as our theme. I could have gone the easy route and simply added sprinkles on top of something like cupcakes or frosted cookies, but I wanted something that incorporated sprinkles into the actual dessert. Sprinkles in blondies? Eh, maybe. Homemade funfetti cake? Ooh, a possibility. Funfetti... fudge? Yes!
Fudge is something that I like sampling but don't usually eat a lot of. I found this recipe on Pursuit of Hippiness and was thrilled that I already had all the ingredients in my pantry. Plus, I knew that I could
I am happy to report that this fudge was really good. It was very sweet but did taste like Funfetti. If you are not a fan of almond extract, feel free to leave that out or dial it back. The fudge only took about 10 minutes of touch time, so it was a simple and fuss-free snack. This would be fun for a rainbow-themed birthday party or any occasion where sprinkles are needed.
Funfetti cake batter fudge
- One 14-ounce can sweetened condensed milk
- 3 and 1/2 cups white chocolate chips
- 3 tsp vanilla extract
- 1/2 tsp almond extract
- Rainbow sprinkles
Pour the sweetened condensed milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond extract and mix well. Add a tablespoon or two of the rainbow sprinkles and fold in quickly. If you don't work quickly, the sprinkles and melt and turn the fudge into an ugly brownish color.
Transfer to either an aluminum-foil lined 8×8 inch baking pan (I used an unlined silicone 8" x 8" pan) or an 11" x 7" pan. Let the fudge cool and set in the refrigerator.
Once the fudge has hardened, slice into squares and devour. The fudge can be stored in and airtight container placed in the refrigerator for several days.
Yield:About 64 squares of fudge (you can get more or less, depending on how big you like your pieces)
Source: Pursuit of Hippiness
No comments:
Post a Comment