White Chocolate Pink Fudge with Heart Sprinkles Recipe
Introduction
This creamy white chocolate fudge is a delightful treat that combines smooth, sweet layers with a pop of festive color. Perfect for gifting or sharing at parties, it’s easy to make and beautifully decorated with swirls and heart-shaped sprinkles.
Ingredients
- 3 1/2 cups white chocolate chips, divided
- 14 ounces canned sweetened condensed milk, divided
- 2 tablespoons unsalted butter, divided
- Pink or red food coloring
- Pink or red gel icing
- 1 tablespoon heart-shaped sprinkles
Instructions
- Step 1: Prepare an 8×8 inch square pan by lining it with parchment paper or foil and spraying it with non-stick spray.
- Step 2: In a microwave-safe bowl, combine half of the white chocolate chips, half of the sweetened condensed milk, and half of the butter.
- Step 3: Microwave the mixture in 20-second bursts, stirring after each, until the chocolate is fully melted and smooth, about 1 to 2 minutes. Be careful not to overheat.
- Step 4: Add 8 drops of pink or red food coloring and stir until the color is evenly combined and smooth.
- Step 5: Pour this pink fudge mixture into the prepared pan and smooth the top with a spoon or an offset spatula. Place the pan in the freezer while you prepare the next layer.
- Step 6: In a clean microwave-safe bowl, combine the remaining white chocolate chips, sweetened condensed milk, and butter.
- Step 7: Microwave again in 20-second intervals, stirring each time, until melted and smooth.
- Step 8: Pour the white layer over the pink fudge in the pan and gently smooth the surface.
- Step 9: Add several drops of pink or red gel icing evenly across the top. Use a toothpick to swirl the icing into the fudge, creating pretty patterns.
- Step 10: Sprinkle the heart-shaped sprinkles evenly over the top.
- Step 11: Cover the pan with plastic wrap and refrigerate for at least 2 hours until firm.
- Step 12: Remove the fudge from the pan using the parchment or foil edges, cut into 16 pieces, and serve.
Tips & Variations
- Use gel food coloring for vibrant color without thinning the fudge mixture.
- Try different colored food coloring and sprinkles for themed occasions.
- Make sure not to overheat the chocolate to prevent it from seizing.
- For a richer flavor, add a teaspoon of vanilla extract to each fudge layer before melting.
Storage
Store the fudge in an airtight container in the refrigerator for up to 1 week. To serve, let it sit at room temperature for a few minutes to soften slightly. You can also freeze the fudge for up to 3 months; thaw in the refrigerator overnight before slicing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use white chocolate bars instead of chips?
Yes, you can chop white chocolate bars into small pieces as a substitute. Just make sure they melt evenly by stirring frequently during microwaving.
What if my fudge is grainy or separates?
This can happen if the chocolate is overheated or burned. Melt the chocolate slowly in short intervals and stir constantly to keep the mixture smooth.
PrintWhite Chocolate Pink Fudge with Heart Sprinkles Recipe
This White Chocolate Fudge recipe is a delightful layered treat featuring creamy white chocolate infused with pink food coloring and topped with beautiful swirling gel icing and heart-shaped sprinkles. Perfect for holidays, celebrations, or gifting, this no-bake fudge sets quickly in the refrigerator and combines smooth textures with visually appealing colors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 15 minutes
- Yield: 16 pieces 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
White Chocolate Fudge Layers
- 3 1/2 cups white chocolate chips, divided
- 14 ounces canned sweetened condensed milk, divided
- 2 tablespoons unsalted butter, divided
- Pink or Red Food Coloring (about 8 drops for first layer)
Toppings
- Pink or Red Gel Icing (a few drops)
- 1 tablespoon heart-shaped sprinkles
Instructions
- Prepare the pan: Line an 8×8 square pan with parchment paper or foil and lightly spray with non-stick spray to prevent sticking.
- Make pink fudge layer: In a microwave-safe bowl, combine half of the white chocolate chips, half of the sweetened condensed milk, and half of the unsalted butter. Microwave in 20 second bursts, stirring in between until melted and smooth, about 1-2 minutes total. Do not overheat to avoid burning.
- Add food coloring: Stir in 8 drops of pink or red food coloring until fully incorporated and the mixture is smooth and evenly colored.
- Set pink layer: Pour the pink fudge mixture into the prepared pan and smooth with a spoon or offset spatula. Place the pan in the freezer while you prepare the next layer to help it set quickly.
- Make white fudge layer: In another microwave-safe bowl, combine the remaining white chocolate chips, sweetened condensed milk, and unsalted butter. Microwave in 20 second bursts, stirring in between until melted and smooth.
- Pour white fudge layer: Pour the white fudge over the pink layer in the pan, smoothing the top gently with a spoon or offset spatula.
- Decorate top: Add a few drops of pink or red gel icing evenly across the top of the white fudge. Use a toothpick to swirl the gel into pretty patterns on the surface.
- Add sprinkles: Sprinkle heart-shaped sprinkles evenly on top of the fudge.
- Chill and serve: Cover the fudge with plastic wrap and refrigerate for at least 2 hours to set. Once firm, remove from the pan using the parchment or foil edges and slice into 16 squares for serving.
Notes
- Use high-quality white chocolate chips for a smoother and richer fudge.
- Microwave times may vary; stir frequently to avoid burning the chocolate.
- Ensure layers are slightly firm before pouring the next to prevent mixing colors.
- Can be stored in an airtight container in the refrigerator for up to 1 week.
- For a firmer texture, chill longer in the freezer before slicing.
Keywords: white chocolate fudge, no-bake fudge, layered fudge, pink fudge, holiday sweets, homemade fudge recipe, creamy white chocolate fudge
