Bubblegum Fudge
This Bubblegum Fudge is a creamy, microwave-made white chocolate fudge flavored with bubblegum extract and tinted pink. It’s playful, nostalgic, and perfect for parties, bake sales, and special occasions.
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; use good-quality for smooth melting
- 14 oz can sweetened condensed milk about 396 g; not evaporated milk
- 2 tablespoons unsalted butter cut into pieces
- 1 1/2–2 teaspoons bubblegum flavoring or bubblegum extract start with 1 1/2 tsp, then adjust to taste
- 1/4 teaspoon fine sea salt
- 2–3 drops pink gel food coloring add drop by drop until desired shade is reached
- 2–3 tablespoons rainbow sprinkles jimmies or nonpareils, for topping; jimmies bleed less
- 1/2 cup mini marshmallows optional add-in, folded in at the end for texture
- 1/3 cup finely chopped bubblegum candies optional add-in; choose a brand that stays semi-chewy when cold
- 1/4 cup white chocolate chips or colorful candy pieces optional add-in for a “birthday party fudge” feel
Instructions
- Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on two sides to use as handles. Lightly mist the parchment with nonstick spray or brush with a small amount of melted butter.
- In a large microwave-safe mixing bowl, add the white chocolate chips, sweetened condensed milk, and butter pieces. Distribute them evenly in the bowl, but do not stir yet.3 cups white chocolate chips, 14 oz can sweetened condensed milk, 2 tablespoons unsalted butter
- Microwave the mixture on 50% power for 60 seconds. Remove and stir slowly, scraping the bottom and sides. Return to the microwave and heat in 20–30 second bursts at 50% power, stirring thoroughly after each burst, until the mixture is mostly melted and smooth. Stop when only a few small lumps remain; the residual heat will finish melting them.3 cups white chocolate chips, 14 oz can sweetened condensed milk, 2 tablespoons unsalted butter
- Continue stirring the warm mixture for another 20–30 seconds until it is thick, glossy, and completely smooth. If it appears grainy, microwave for an additional 10 seconds at 50% power and stir again.3 cups white chocolate chips, 14 oz can sweetened condensed milk, 2 tablespoons unsalted butter
- Stir in the bubblegum flavoring or extract and the fine sea salt. Taste a tiny amount (caution, it will be warm) and add up to an additional 1/2 teaspoon bubblegum flavoring if desired. Add pink gel food coloring one drop at a time, stirring well after each drop, until you reach your preferred shade of bubblegum pink.1 1/2–2 teaspoons bubblegum flavoring or bubblegum extract, 1/4 teaspoon fine sea salt, 2–3 drops pink gel food coloring
- Let the mixture cool for 2–3 minutes so any mix-ins don’t completely melt. Gently fold in mini marshmallows, chopped bubblegum candies, and/or extra white chocolate chips or colorful candy pieces, if using, until evenly distributed.1/2 cup mini marshmallows, 1/3 cup finely chopped bubblegum candies, 1/4 cup white chocolate chips or colorful candy pieces
- Quickly scrape the fudge mixture into the prepared pan. Use a rubber spatula or small offset spatula to spread it evenly into the corners and smooth the top. Work fairly quickly, as the fudge will begin to firm as it cools.
- While the surface is still soft, sprinkle the top with rainbow sprinkles or other decorative toppings. Press them down very lightly so they adhere to the fudge.2–3 tablespoons rainbow sprinkles
- Place the pan in the refrigerator and chill for at least 2 hours, or until the fudge is firm enough to slice cleanly. For the neatest squares, chill 3–4 hours or overnight.
- Use the parchment overhang to lift the chilled fudge from the pan onto a cutting board. With a sharp knife, cut into about 36 1-inch squares, wiping the knife with a warm, damp cloth and drying between cuts for clean edges. Serve chilled or at cool room temperature.
Notes
Yield: About 36 small 1-inch squares or 16–25 larger pieces, depending on how you cut them.
Storage: Store fudge in an airtight container, layered with parchment or wax paper. Keep at cool room temperature for 3–4 days or refrigerate for up to 2 weeks. For longer storage, freeze squares on a parchment-lined tray, then transfer to a freezer-safe container with parchment between layers and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for 20–30 minutes before serving.
Tips: Use good-quality white chocolate chips and melt them slowly at 50% power to avoid graininess. Start with less bubblegum flavoring and add more to taste, as different brands vary in strength. Allow the fudge to chill completely before slicing for the best texture and clean cuts. The recipe is naturally gluten-free if all sprinkles and add-ins are certified gluten-free.
Nutrition
Calories: 120kcal
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