Description
This whimsical Unicorn Fudge recipe combines creamy white chocolate with colorful gel food coloring swirled into a marbled masterpiece, topped with vibrant rainbow sprinkles. Perfect for kids’ parties or any fun occasion, this no-bake dessert is easy to make, beautifully festive, and delightfully sweet.
Ingredients
Scale
Fudge Base
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Coloring & Topping
- Gel food coloring (pink, purple, blue)
- Rainbow sprinkles (for topping)
Instructions
- Prepare the pan: Line an 8×8-inch square pan with parchment paper, ensuring there is an overhang on the sides to make removing the fudge easier after it sets.
- Melt the fudge mixture: In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and salt. Stir constantly until the chips have fully melted and the mixture is smooth and uniform.
- Add vanilla: Remove the pan from heat and stir in the vanilla extract thoroughly for flavor enhancement.
- Divide and color: Evenly divide the melted mixture into three separate bowls. Tint each bowl with a different gel food coloring—start with a drop or two and mix well, adding more until you achieve the desired vibrancy.
- Layer and swirl: Spoon dollops of each colored mixture randomly into the prepared pan, alternating colors. After all the mixture is added, gently use a butter knife to swirl the colors, creating a marbled effect without overmixing.
- Add sprinkles: Immediately sprinkle the rainbow sprinkles over the top of the fudge and press them in lightly to adhere.
- Chill until set: Refrigerate the fudge for at least 2 hours, or until it has completely firmed up.
- Cut and serve: Lift the fudge out of the pan using the parchment paper overhang and cut into 36 small squares to serve.
Notes
- Use gel food coloring to prevent altering the texture of the fudge.
- For extra sparkle and festivity, consider adding edible glitter or luster dust on top.
- Store leftover fudge in an airtight container in the refrigerator for up to 1 week.
