Birthday Cake Fudge from Sally's Candy Addiction
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.
Chocolate Fudge Layer:
- 1 1/2 cups 273g semi-sweet chocolate chips
- 1/2 x 14oz (198g can full-fat sweetened condensed milk)
- 2 tbsp marshmallow crème
White Fudge Layer:
- 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 Crunchy 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.
Make the Chocolate Fudge Layer:
- 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.
Make the White Fudge Layer:
- 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, you can use whatever jimmies or confetti you like. Rainbow Crunchy and Pastel Sequins work great!.
- For the top of the fudge I used Birthday Party Sprinkle Medley.
- I sourced the cute-as-heck turquoise small cake stand from Indigo.ca.