Description
This creamy white chocolate fudge is adorned with pink and red sprinkles, making it an ideal sweet treat for Valentine’s Day.
Ingredients
Units
Scale
- 3 cups white chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2–4 drops red food coloring
- 1/2 cup Valentine’s Day sprinkles, divided
- Optional: 1 tablespoon unsalted butter (for added richness)
Instructions
- Prepare the Pan: Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with cooking spray.
- Melt the Mixture: In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously until the chocolate is fully melted and the mixture is smooth. If using, add the unsalted butter for extra creaminess.
- Add Flavor and Color: Remove the saucepan from heat. Stir in the vanilla extract and red food coloring until you achieve the desired shade of pink.
- Incorporate Sprinkles: Fold in 1/4 cup of the Valentine’s Day sprinkles, distributing them evenly throughout the fudge mixture.
- Transfer to Pan: Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula.
- Add Toppings: Sprinkle the remaining 1/4 cup of sprinkles over the top of the fudge, gently pressing them into the surface to ensure they adhere.
- Chill: Refrigerate the fudge for at least 2 hours, or until it is firm to the touch.
- Serve: Once set, use the parchment overhang to lift the fudge out of the pan. Place it on a cutting board and cut into small squares.
Notes
- For a different flavor profile, consider adding a few drops of almond or peppermint extract in place of vanilla.
- To achieve a layered look, you can divide the fudge mixture before adding food coloring, tint one portion pink, and layer it over the white portion in the pan.