Bubblegum Fudge
This easy Bubblegum Fudge is a creamy, no-bake, microwave fudge bursting with nostalgic bubblegum flavor and tinted a fun pastel pink. It’s perfect for kids’ parties, baby showers, Valentine’s Day, or anytime you want a playful, candy-shop style treat.
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; use good-quality chips for best melting
- 14 oz can sweetened condensed milk about 396 g; not evaporated milk
- 2–3 teaspoons bubblegum flavoring oil or extract start with 2 teaspoons and adjust to taste; LorAnn Bubble Gum flavor recommended
- 1 teaspoon pure vanilla extract
- 1 pinch fine sea salt
- 2–3 drops pink gel food coloring add more as needed for desired shade
- 1 tablespoon unsalted butter room temperature; optional but recommended for extra creaminess
- 1/4–1/2 cup rainbow sprinkles or pink/white jimmies optional, for topping; jimmies bleed less than nonpareils
- nonstick spray or extra butter for greasing the pan
- mini marshmallows or chopped marshmallow bits optional, for topping or stirring in
Instructions
- Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on two sides to create a sling. Lightly grease the parchment with nonstick spray or a thin layer of butter to prevent sticking.1/4–1/2 cup rainbow sprinkles or pink/white jimmies, nonstick spray or extra butter
- In a large microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave on 50% power for 60 seconds, then stir well. Continue microwaving in 20–30 second bursts at 50% power, stirring after each, until the chocolate is fully melted and the mixture is smooth and glossy. Do not overheat or the chocolate can seize.3 cups white chocolate chips, 14 oz can sweetened condensed milk
- While the mixture is still warm, stir in the unsalted butter, pinch of fine sea salt, and vanilla extract. Mix until the butter is completely melted and the mixture is thick but pourable.2–3 teaspoons bubblegum flavoring oil or extract, 1 teaspoon pure vanilla extract, 1 pinch fine sea salt, 1 tablespoon unsalted butter
- Stir in 2 teaspoons of bubblegum flavoring oil or extract. Taste a tiny amount carefully (it may still be warm) and add up to 1 additional teaspoon if you want a stronger bubblegum flavor. Keep in mind the flavor will intensify slightly as the fudge sets.2–3 teaspoons bubblegum flavoring oil or extract
- Add 2–3 drops of pink gel food coloring and stir until the color is evenly distributed. Add more gel a drop at a time until you reach your desired bubblegum pink shade.2–3 drops pink gel food coloring
- Quickly scrape the warm bubblegum fudge mixture into the prepared pan. Use a spatula to spread it evenly and smooth the top. The fudge will begin to thicken as it cools, so work efficiently.
- While the fudge is still warm and soft, scatter rainbow sprinkles, jimmies, or mini marshmallows evenly over the top. Gently press them in with clean hands or the back of a spoon so they adhere.1/4–1/2 cup rainbow sprinkles or pink/white jimmies, mini marshmallows or chopped marshmallow bits
- Refrigerate the pan for at least 2 hours, or until the fudge is fully set. For the cleanest cuts, chill 3–4 hours or overnight. If you’re in a hurry, you can chill in the freezer for 45–60 minutes, though the texture is best when set slowly in the refrigerator.
- Use the parchment sling to lift the set fudge out of the pan and place it on a cutting board. With a large, sharp knife, cut into approximately 1-inch squares, wiping the blade with a warm, damp cloth between cuts for neat edges.
- Arrange the bubblegum fudge squares on a serving platter or pack into treat boxes. Store leftovers in an airtight container: at cool room temperature for up to 4 hours for serving, refrigerated for 7–10 days, or frozen for up to 2 months.
Notes
Flavoring oils are stronger than extracts, so start with less and adjust to taste. Use fresh, good-quality white chocolate for the smoothest, creamiest texture; if it doesn’t melt smoothly, stir in a teaspoon of neutral oil and heat gently again. Don’t skip the pinch of salt—it brightens the sweetness and keeps the fudge from tasting one-note. Let the fudge chill fully before cutting for tidy squares, and cut smaller (about 3/4-inch) pieces for kids, as this fudge is quite sweet. For variations, try swirling pink and blue batches together, folding sprinkles into the fudge, adding a second layer of vanilla or strawberry fudge, or pressing chopped sugar cookies on top before chilling. For dairy-free, use dairy-free white chips and sweetened condensed coconut milk and allow extra chilling time.
Nutrition
Calories: 150kcal
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