Funfetti cake batter fudge

Funfetti cake batter fudge

For the March What’s Baking challenge, Jen of Beantown Baker chose sprinkles as our theme. I could have gone the easy route and simply added sprinkles on top of something like cupcakes or frosted cookies, but I wanted something that incorporated sprinkles into the actual dessert. Sprinkles in blondies? Eh, maybe. Homemade funfetti cake? Ooh, a possibility.  Funfetti… fudge?  Yes!

Fudge is something that I like sampling but don’t usually eat a lot of. I found this recipe on Pursuit of Hippiness and was thrilled that I already had all the ingredients in my pantry. Plus, I knew that I could pawn this off on share this with my coworkers and friends. Since each fudge piece is a bite-sized treat, calorie counters had no excuse to not take one. I know who you are!

I am happy to report that this fudge was really good. It was very sweet but did taste like Funfetti. If you are not a fan of almond extract, feel free to leave that out or dial it back. The fudge only took about 10 minutes of touch time, so it was a simple and fuss-free snack. This would be fun for a rainbow-themed birthday party or any occasion where sprinkles are needed.

Funfetti cake batter fudge

A 5-ingredient super easy Funfetti cake batter fudge. Eat by yourself or give some as (birthday) gifts!
Prep Time5 minutes
Cook Time5 minutes
Chilling time2 hours
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: Candy, Fudge
Servings: 64
Author: Eva Bakes


  • 1 14-ounce can sweetened condensed milk
  • 3 and 1/2 cups white chocolate chips
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • Rainbow sprinkles


  • Pour the sweetened condensed milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
  • Immediately add vanilla and almond extract and mix well. Add a tablespoon or two of the rainbow sprinkles and fold in quickly. If you don't work quickly, the sprinkles and melt and turn the fudge into an ugly brownish color.
  • Transfer to either an aluminum-foil lined 8×8 inch baking pan (I used an unlined silicone 8" x 8" pan) or an 11" x 7" pan. Let the fudge cool and set in the refrigerator.
  • Once the fudge has hardened, slice into squares and devour.


The fudge can be stored in and airtight container placed in the refrigerator for several days.
Source: Pursuit of Hippiness

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