Funfetti Cake Batter Fudge
Funfetti Cake Batter Fudge
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 12 bars
Measurements:
(Recipe in grams below!)
1 can condensed milk (14 oz)
3 cups white chocolate
1 tsp cake batter extract
1/2 tsp vanilla extract
1/4 cup sprinkles
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
How to thicken your fudge?
If your fudge it noticeably thin, you may want to add more chocolate. If you are out of chocolate, you can also add 1/4-1/2 cup of powdered sugar. This, however, can make the fudge very sweet.
If you do not want your fudge to be overly sweet, you can combine 1 tbsp corn starch with 1 tbsp water and slowly mix into your fudge mixture. This should allow your fudge to thicken, because cornstarch is a thickeneing agent in desserts.
Measurements In Grams:
1 can condensed milk (14 oz)
500 grams white chocolate
6 grams cake batter extract
2 grams vanilla extract
60 grams sprinkles
Kitchen Equipment
medium sized microwavable bowl with rubber spatula
parchment paper
paper clips/binder clips (optional)
measuring cups or kitchen scale
square baking pan
Instructions
Step 1
Heat condensed milk in a microwave safe bowl for 90-120 seconds. Add chocolate and let sit for 2 minutes before mixing together with a spatula/spoon.
Step 2
Once mixture is combined well, add vanilla and cake batter extract.
Cover fudge with towel and let sit at room temperature for 10 minutes (allows sprinkles to not melt into fudge). Add sprinkles and mix till well combined.
Put fudge in a parchment paper lined pan and smooth out. (I used a smaller pan so the fudge could be thicker.)
Step 3
Put in freezer for 2-3 hours or refrigerator for 4-5 hours.
Step 4
Once fudge is cooled well, cut 4x3 with (preferably) a stainless-steel knife, into 12 individual bars.
Step 5
You can eat these fresh and/or put these in the fridge to store up to 14-18 days!