For the cooks: Birthday cake fudge | Gourmand and Gourmet

For the cooks: Birthday cake fudge

  • Food & Booze
Whether you swap the cake for fudge at your next birthday gathering or combine the cake and gift into one edible box of happiness for a lucky friend, this birthday cake fudge from Sweetapolita is a sugary, chocolaty, slice of bliss. We’d suggest making extra, and maybe overbuying the ingredients too, because there’s no way anyone could make it through the cooking process with steal a nibble – or five. We can’t be the only ones addicted to eating sweetened condensed milk straight from the can.

Birthday Cake Fudge

Ingredients:
Chocolate Fudge Layer: 
  • 1 1/2 cups dark chocolate chips
  • 1/2 x 395g can full-fat sweetened condensed milk
  • 2 tbsp marshmallow fluff (can be found in American sweets stores, or make your own)
White Fudge Layer:
  • 3 cups white chocolate chips
  • 1 cup plus 2 tbsp full-fat sweetened condensed milk
  • 4 tbsp marshmallow fluff
  • 2 tsp vanilla extract
  • 2/3 cup plus 1 tbsp sprinkles, rainbow or any colour
Method:
  1. Line a 20cm square baking pan with aluminium foil, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside.
  2. To make the chocolate fudge layer, combine the dark chocolate chips, sweetened condensed milk, and marshmallow fluff 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.
  3. To make the white fudge layer, combine the white chocolate chips, sweetened condensed milk, and marshmallow fluff 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 of the sprinkles. Do not stir too much or the colour from the sprinkles could bleed. Pour on top of the chocolate layer, smoothing down the top to make one even layer. Decorate with remaining 1 tbsp sprinkles while the fudge is still warm and wet.
  4. Cover with aluminium foil and refrigerate for 4 hours or until set. Alternatively, let the covered fudge sit at room temperature overnight to set. Once set, remove the fudge from the pan, peel away aluminium and cut into squares.
Recipe adapted from Sweetapolita.