As you may already know, a few months ago, my fellow baker and sprinkle-sister-from-another-mister, Sally, released her second cookbook, entitled Sally’s Candy Addiction: Tasty Truffles, Fudges & Treats for Your Sweet-Tooth Fix. If you already follow Sally’s blog and/or have her first book, Sally’s Baking Addiction (named after her blog), then you know how incredibly decadent and spot on her recipes are; if you don’t, oh you must! Sally’s warm and approachable voice, easy to follow recipes and stunning photography are only some of the reasons she is such an undeniable success, and I’m proud to call her a friend.
When I first got my hands on her new book, I fell in love with the cover! And I knew that the first thing I had to make was whatever that delightfully-sprinkled, layered concoction was :). Turns out it was her Birthday Cake Fudge . . . so off I went to buy condensed milk and marshmallow creme!
Here’s the cover of the book–adorable and beyond. And while an adorable cover laden with sprinkles is often enough to get me to buy a book (guilty), I know from making several of the recipes from her blog (and first book) that this book would be literally packed cover to cover with irresistible and totally doable candy goodness. With everything from those classics we all love to eat but don’t always know how to make (some that may even seem a little intimidating), such as Caramel Turtles, Saltwater Taffy and Salted English Toffee all the way to uniquely-Sallyesque yumminess, like Crazy Candy Deep-Dish Cookie Cake and Chocolate Chip Cookie Bark, this book is unreal.
Needless to say it really was hard for me to decide which recipe to make and share with you! So I went back to my initial enchantment with the Birthday Cake Fudge. After reading the recipe, I loved how simple it was, and that it was something my cakelets could help me make. See, that’s not always as easy as it sounds . . . with the cakelets getting bigger (almost 7 and 9–someone please make it stop), I can’t just sit them on the counter and let them crack an egg or dump sugar in a bowl; they want to really get in there and partake. This recipe, and so many of Sally’s recipes are perfect for cakelet helpers.
So what exactly is Birthday Cake Fudge? Well, it’s a layer of dark (semi-sweet) chocolate fudge, made with the ooey-gooey-awesomeness of sweetened condensed milk, dark chocolate and marshmallow creme topped with a white chocolate fudge layer made the same way, but with–you guessed it–white chocolate, but this time we get to fold in sprinkles and, well, sprinkle more sprinkles on top before chilling for a few hours. Done. This blows my mind, truly, how quick and simple such decadence can be. I should note that I actually doubled the white chocolate fudge layer recipe (not the chocolate layer, just the white chocolate layer), for an extra thick white layer, but it would be equally as incredible with the recipe as it is listed!
This fudge is incredibly rich, sweet, dense and creamy; and the sprinkles, as always, magically add a major dose of happy. After slicing our batch into lovely squares, the girls and I packed them up to gift to their teachers. I love gifting sweets! It’s a great way to bake and make, but to still eat sugar in less-than-insane quantities :).
So let’s make some fudge! Remember, if you want to make the white chocolate fudge layer thick as they are in my photos, you’ll want to double just the white chocolate fudge part the recipe. And good news–more room for sprinklage!
Birthday Cake Fudge from the book Sally's Candy Addiction: Tasty Truffles, Fudges & Treats for Your Sweet-Tooth Fix Sally's Notes: What you see here is the fudge version of chocolate birthday cake with vanilla frosting. The creamy chocolate fudge layer is topped off with a vanilla white chocolate marshmallow fudge layer, or "frosting," as I like to call it! I fold sprinkles into the top layer, which transforms the sweet dessert into a party. Make sure you use sprinkles (a.k.a. jimmies) and not nonpareils (the little ball sprinkles). Nonpareils can be used to decorate the top of the fudge, but do not mix them in the white layer, as their color will bleed.
- 1 1/2 cups (273g) semi-sweet chocolate chips
- 1/2 x 14oz (198g) can full-fat sweetened condensed milk
- 2 tbsp marshmallow crème
- 1 1/2 cups (273g) white chocolate chips
- 1/2 cup plus 1 tbsp (1/2 x 14oz can; 198g) full-fat sweetened condensed milk
- 2 tbsp marshmallow creme
- 1 tsp vanilla extract
- 1/3 cup (53g) plus 1 tbsp sprinkles, rainbow or any color, divided
- 8-in square (20cm) baking pan
- Line an 8-in (20cm) square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside.
- Combine the semi-sweet chocolate chips, sweetened condensed milk, and marshmallow crème in a medium saucepan over medium heat. Stir constantly with a rubber spatula or wooden spoon as the chocolate chips melt. Once the mixture is smooth and the chips have melted, remove pan from the heat. The mixture will be extremely thick. Pour into the prepared pan, smoothing down the top to make 1 even layer. Set aside. You can either wash, dry and reuse the same saucepan for the next layer or use a new, similar-size saucepan.
- Combine the white chocolate chips, sweetened condensed milk, marshmallow crème in a medium-size saucepan over medium heat. The mixture will be extremely thick. Stir in the vanilla extract and once fully combined, very gently fold in 1/3 cup (53g) of the sprinkles. Do not stir too much or the color from the sprinkles could bleed. Pour on top of the chocolate layer, smoothing down the top to make 1 even layer. Decorate with remaining 1 tbsp sprinkles while the fudge is still warm and wet.
- Cover with aluminum foil and refrigerate for 4 hours or until set. Alternatively, you can let the covered fudge sit at room temperature overnight to set. Once set, remove the fudge from the pan by lifting out the aluminum foil. Invert the fudge onto a cutting board, peel away foil, then turn the fudge back over. Using a large sharp knife, slice the fudge into 1-in (2.5cm) squares. (If the fudge has been in the refrigerator for longer than 4 hours, it might be quite stiff; if so, allow to sit at room temperature for 20 minutes before cutting.)
- For the white chocolate fudge layer, I doubled the recipe (of the just the white chocolate fudge layer) for a thicker top.
- For the chocolate fudge layer, I used Callebaut Semi-Sweet Dark Chocolate Callets.
- For the white chocolate fudge layer, I used Callebaut White Chocolate Callets.
- I used Jet Puffed Marshmallow Creme for both layers.
- For the inside of the white chocolate layer, I used turquoise sprinkles, pink sprinkles and white confetti.
- For the top of the fudge I used Birthday Party Sprinkle Medley.
- I adore these vintagey Happy Birthday toppers (I used the pink one in the photo–I suppose you may have guessed that! :)).
- I sourced the cute-as-heck turquoise small cake stand from Indigo.ca.
See you soon!