Birthday Cake Fudge (Print Version)
# Ingredients:
01 -
11 oz bag of white chocolate chips.
02 -
Half a cup of dry yellow cake mix.
03 -
7 oz jar of marshmallow fluff.
04 -
A cup of white sugar.
05 -
Three-quarters cup of heavy cream.
06 -
Three-quarters cup of butter (unsalted).
07 -
Just a tiny pinch of salt.
08 -
A cup full of colorful sprinkles.
# Instructions:
01 -
Put some parchment paper in a square pan (9-inch). It'll make it way easier to take it out later.
02 -
Toss the chocolate chips, marshmallow fluff, and dry cake mix into a big mixing bowl. Just let 'em sit there for now.
03 -
In a saucepan, melt butter, sugar, salt, and heavy cream together over medium heat. Stir constantly until it starts boiling up.
04 -
Once it’s really boiling, set your timer for four minutes. Don’t stop stirring the whole time!
05 -
Pour the hot mixture into that bowl of cake mix and chocolate. Mix on low speed till the chocolate is melted, then gently fold in most of the sprinkles.
06 -
Pour everything into the pan, then sprinkle the leftover colorful sprinkles on top.
07 -
This is the tough part—leave it alone for about four hours so it can set completely.
# Notes:
01 -
Stays good for up to seven days in a sealed container.
02 -
Freezes really well for up to three months.
03 -
Cut only what you’ll eat—the rest lasts longer in one whole slab.