White Chocolate Cake Batter Fudge Recipe

‘Tis the season for fudge!
I love all kinds of fudge . . . but when I saw this recipe, I knew that I had to try it. My family loves all things Cake Batter and this is another fantastic recipe to add to the cake batter list!
This would be so easy to make a little more “Christmas-ey” . . .
just add red and green sprinkles!

Funfetti Cake Batter Fudge
1 (14 oz) can sweetened condensed milk
3 1/2 cups white chocolate chips (about 1 3/4 bags)
3 tsp Vanilla Extract
1/2 tsp Almond Extract
Sprinkles (I used rainbow sprinkles, but you can use any kind!)

Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond extract and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly because they will melt (and if they are stirred for too long they?ll turn the fudge an ugly gray color).
Transfer to an aluminum-foil lined or well-greased 8×8 inch baking pan for very thick fudge, or a 11X7 inch pan (this is the size I used and it worked perfectly). Let set at room temperature or in the refrigerator. Once set, cut into cubes (peel off the foil if you used it!). Store leftovers in an airtight container in the fridge.

Our cookbook makes a wonderful gift (and it’s priced right at less than $18!) . . . you can check it out HERE.

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41 Responses to “White Chocolate Cake Batter Fudge Recipe”

  1. doodle mommy
    HELP! I made this 2 nights ago, had it in fridge, last night put it in freezer, and it's still has not set completely like fudge. The bottom is sticky and soft like. I know I did not over heat cuz as soon as the chips were melting I took it off the heat.
  2. I just made this, am waiting for it to set and im already in love! I omitted the almond extract as Im making it for work and one of my coworkers is severely allergic. With the ingredients I was worried about it setting but it was already incredibly thick in the bowl I could hardly pour it! Its incredibly sweet but very delicious. I was licking the spoon! Will be making this for christmas as well =)
  3. Hi-- I am feeling confused - I have made this recipe several times and LOVE it. Twice recently though, as soon as the chips melt, the combo hardens...don't even have time to mix in the flavoring and sprinkles. I am not sure what I am doing wrong - only heated them for a minute total (two 30sec intervals). Advice please??
    • Camille
      Amy, I am so sorry! I have had similar things with different brands of white chocolate chips . . . I have found that the best brands to use (the ones that don't harden as soon as the chips melt) are Ghiradelli and Guittard. I have tried other brands and the same situation that you experienced happened for me. Also, I have had some people tell me that they will add just a small amount of vegetable oil or shortening (like a teaspoon) to the chocolate chips and that also helps it to not set up immediately. I hope that helps! :)
  4. Love this recipe! For future readers, some tips from experience: Use good quality white chocolate chips for best flavor results. I accidentally bought vanilla chips (white chips, but no cocoa butter in them) instead of white chocolate, and they worked, but the fudge didn't taste the same. It was still tasty, just not as tasty (didn't taste like cake batter that time)! If your chocolate "seizes" (meaning it starts to harden while still warm, and gets clumpy and grainy), it's most likely either due to overheating or moisture. Make sure the container you are using to melt your chips in is completely dry, and you may even want to wipe out your microwave first to be certain there are no drops of water or condensation from anything else (steam from food cooked previously, for instance) in it. If you rinse your spoon, dry it thoroughly before putting it into the melted chocolate. Be sure to stir the condensed milk well before adding it to the chips, too--sometimes it can separate a bit and that may cause the chocolate to seize, as well.

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