White Chocolate Rainbow Fudge
A creamy no thermometer fudge made with white chocolate, sweetened condensed milk, and colorful chewy candies.
Equipment
- Medium saucepan
- Rubber spatula
- 8 inch square pan
- Parchment paper
- Sharp knife
Ingredients
Main Ingredients
- 3 cup white chocolate chips
- 14 oz sweetened condensed milk 1 can
- ¾ cup chewy fruit candies chopped
- 1 gel food coloring optional, 2 to 3 colors
Instructions
Cooking
- Prep the pan. Line an 8 inch square pan with parchment paper and chop the candies.
- Melt. Stir the chips and sweetened condensed milk in a saucepan over low heat for 3 to 5 minutes until smooth.
- Mix. Take the pan off the heat, rest 2 minutes, then fold in the candies.
- Fill. Spread the fudge in the pan, add drops of food coloring, and swirl with a toothpick.
- Chill. Refrigerate for 2 hours until firm.
- Cut. Lift out the slab and slice into 36 squares.
Notes
Substitutions: Use chopped sprinkles or mini marshmallows in place of the candies.
Tips: Keep the heat low and stir constantly to avoid scorching.
Storage: Refrigerate in an airtight container for up to 1 week or freeze for up to 2 months.