White Chocolate Bubblegum Fudge is a new twist on a traditional fudge recipe. It only takes 10 Minutes to whip up this white chocolatey, rich, *very fudgy* and bursting bubblegum flavor fudge that MELTS in your mouth!
All the amazing fudge eaters around the world! Your about to make and try something out-of-this-world delicious! Bubblegum + white chocolate = love from the first sight!
This 10-minute fudge is melt-in-your-mouth FUDGY, for real, and looks too good to be eaten!
Fudge made with white chocolate has an almost totally different texture compared to dark chocolate fudge and the bubblegum flavor adds unique taste(back to childhood!).
Food coloring and extra flavors or not, this recipe can be made without these ingredients too (where prep time will make only 5 minutes or less?). Simply, mix melted white chocolate, butter, condensed milk, and vanilla and you have an easy 5 minute, 4 ingredients fudge recipe!
But first things first, le tme show you how to make an extra special Bubblegum fudge this time!
Let’s go!
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How To Make a Bubblegum Fudge
Line parchment paper over a baking dish that you’ll be using (so you can easily remove and cut the fudge later, it will be difficult to do this while in the baking dish)
Need a different visual? This recipe is also available as as story!
Melt butter and chocolate in a large glass bowl using double boiler method (or microwave).
Once melted, pour in condensed milk and vanilla extract. Mix to combine, add bubble gum flavor and divide the mixture in half. Add food colorings to different bowls.
Pour each mix into the baking dish in layers (you can swirl them together lightly, if you wish).
Finally when chocolate mixture is finished, scatter over the glitter or sprinkles.
Refrigerate overnight or at least 6-8 hours.
Remove from the baking dish along with the parchment paper, lay on an even surface, and cut into equal squares. Best to be served chilled and straight from the fridge.
Should fudge be refrigerated?
Usually not mandatory but I’d highly recommend it as it will keep longer (for many months if in the freezer!). Especially with white chocolate, it tends to melt slightly so best to keep refrigerated or frozen (I keep them in the freezer and serve straight from there).
Refrigerating fudge will hold its firm and tangy texture. Please make sure it’s kept in an airtight container or plastic wrap.
How long do you let fudge cool before cutting?
This Bubblegum fudge is super easy to make and hence doesn’t require any cooking. Simply gather all the ingredients, mix to combine, and place in a baking dish or your preferred dish with an even surface and refrigerate until desired consistency.
It usually takes overnight for all the ingredients to set and become very firm. If in a rush, transfer to the freezer and keep checking after few hours until desired consistency is reached.
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
5 minute White Chocolate Bubblegum Fudge
Ingredients
- 3 cups 500g White chocolate chopped or chips
- 1 14 oz size can 395g Sweetened Condensed Milk (not evaporated milk)
- 6 oz 150g butter
- 2 teaspoon vanilla extract
- Bubblegum flavor add according to the package instructions!
- Pink food coloring add according to the package instructions!
- Yellow food coloring add according to the package instructions!
- 1-2 teaspoon edible glitter/lustre or your choice of sprinkles
Instructions
- Line parchment paper over a baking dish that you’ll be using (so you can easily remove and cut the fudge later, it will be difficult to do this while in the baking dish)
- Melt butter and chocolate in a large glass bowl using the double boiler method (or microwave).
- Once chocolate melted, pour in condensed milk and vanilla extract. Mix to combine, add bubblegum flavor and divide the mixture between two different bowls in half. Add food colorings to both.
- Pour each mixture into the baking dish in layers (you can swirl them together lightly if you wish). Finally, when the chocolate mixture is finished, scatter over the glitter or sprinkles. Refrigerate overnight or at least 6-8 hours.
- Remove from the baking dish along with the parchment paper, lay on an even surface, and cut into equal squares. Best to be served chilled and straight from the fridge.
Notes
- Makes about 16 or 8 larger fudge squares.
DID YOU MAKE THIS RECIPE?
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Enjoy this super quick and delicious treat. If you’ve made this recipe I’d love to hear from you!