A sweet funfetti cake batter fudge that’s made with cake mix and packed full of colorful sprinkles. A great birthday cake alternative!
Welcome to another installment of a day in the life of a sprinkles addict.
I may be biased, but it’s not a bad addiction to have, though it is causing some tension in my marriage — Zach does not like sprinkles in his desserts, or at least not nearly as many as I do, and I may or may not be storing (literally) 30 pounds of sprinkles in our office.
It’s also making its way into my work life (I shook a sprinkle out of my scrub top in the hospital the other day — Idon’tevenknow), and I had to brush bright pink powder out of the crevice of my camera where I accidentally crushed a lone sprinkle.
I’ve presented to you plenty of sprinkle-stuffed desserts in the past — funfetti cookies, colorfully sprinkled cheesecake, and even a recipe for DIY sprinkles, to name just a few, but I think this is the first time that I’ve worked sprinkles into fudge.
Today I have a simple, decadent, no candy thermometer required, cake batter fudge for you.
I do use box-mix cake batter here (I’ve waffled in the past on my preference for making things solely from scratch and incorporating box-mix for the most authentic flavor), but for this recipe cake mix resulted in the easiest and best tasting fudge of all of my taste-trials.
I love making condensed milk fudge recipes because of their simplicity — it’s just a matter of combining the ingredients on the stovetop and melting them together for sweet confection perfection.
This funfetti-packed cake batter fudge is very creamy, very sweet (cut it into small pieces!), and a little more than irresistible.
While I mentioned that Zach doesn’t like biting into sprinkles, I love the subtle texture that they make — it keeps things… interesting, fun, and (very) colorful.
You can use regular sprinkles or nonpareils, or a mix of both (which is what I did here). The nonpareils give a little more of a crunch (I don’t want to say “gritty” because that sounds bad and it’s really a lovely texture, but I think that will give you a good idea of the taste), while the sprinkles are softer and less obvious.
Alright, well I’m off to sweep up some sprinkles and catch up on the lovely comments and e-mails that so many of you have sent in the past crazy-busy week (keep them coming!).
Enjoy!
Cake Batter Fudge
Ingredients
- 14 ounces sweetened condensed milk (397g)
- 2 cups premium white chocolate chips (340g)
- 2 Tablespoons salted butter
- 1/2 cup white cake mix (not prepared -- just use the powdered mix straight out of the box) (60g)
- 1 1/2 teaspoon vanilla extract
- 2 Tablespoons colored sprinkles or a mix of sprinkles and nonpareils + additional to sprinkle on top, if desired
Instructions
- Line an 8x8 pan with aluminum foil and lightly grease or butter the foil. Set aside.
- Combine condensed milk, chocolate chips, and butter in a medium-sized saucepan over medium heat. Stir frequently until butter and chocolate chips are completely melted and mixture is well-combined.
- Reduce heat to low, and add cake mix and vanilla extract.
- Stir well, until cake mix is completely absorbed.
- Remove from heat and stir in 2 Tablespoons sprinkles/nonpareils. Immediately pour into prepared pan, use a spatula to gently smooth the surface.
- Sprinkle with additional sprinkles, if desired. Allow to cool completely, until firm (this will take several hours at room temperature, or you can speed up the process and refrigerate 1-2 hours) before cutting and serving.
Nutrition
Frankie says
I’ve noticed alot of people are having problems getting this recipe to set. I made it for the first time today and I heated the mixture on medium while whisking with a hand mixer until it was quite hot, not boiling and it set perfectly.
Sam says
I’m so happy to hear it turned out for you, Frankie! Thank you for commenting!
Crystal says
I had trouble with it setting, too. It was really only the bottom of it that I had issues with. It was sticky. I think the problem was the butter I lined the pan with. After I carefully scrapped the fudge out and turned it over, the bottom hardened appropriately once I left it in the fridge for about half an hour. Next time (today), I’m going to try to use wax paper instead of buttering the pan.
Patti Frydman says
How do they freeze.
Sam says
Hi Patti! I have not tried it, but I don’t see any issues doing so. I would wrap it tightly and then store in a freezer bag in the freezer. 🙂
Joyce Baker says
I made this and it turned out like putty and the sweetened condensed milk made it yellow looking….what did I do wrong
Sam says
Hi Joyce, I’m really not sure, did you let it set long enough?
Megan says
I made this last night and even though mine also didn’t set up, I’m not understanding the frustration. I just got a spoon, scraped up about tablespoon& sized balls rolled them in powdered sugar. Viola, Dale batter truffles! I love anything cake batter, so the flavor and texture are a win for me. Learn to play with ideas in the kitchen, y’all.
Noset says
What a shocker… Mine didn’t set either… Stayed a soupy mess
Sam says
What kind of chocolate chips did you use? brand? I’m wondering if that’s the issue. And you did you sweetened condensed milk and not evaporated milk, correct? I literally cannot replicate this problem in my own kitchen so any details you can share might help me help someone else in the future.
Malorie says
I made this recipe and re-read the instructions 4 times. I did everyteverything as directed and it wont set. Now that I’ve read other comments I wouldn’t have made this.
To the author please consider revising the recipe or updating in some way. Thank you.
Sam says
Hi Malorie, I’m really sorry to hear that it didn’t turn out for you. I’ve tested, re-tested, and re-re-tested and it has always come out just fine for me, I’m really not sure why it doesn’t set for everyone. 🤷🏼♀️You did use one can of sweetened condensed milk and not evaporated, right? Just want to make sure as I know some people have used evaporated milk instead.
Jessica says
I tested this out this morning. Unfortunately mine wouldn’t set either. I made the whole recipe. I was hoping to make this treat for my daughter’s birthday party. It is an adorable looking dessert!
Sam says
I’m so disappointed to hear that, Jessica! I’ve tried this recipe so many times and I don’t understand why it doesn’t seem to set for some people 🙁
Pete says
Hey! So I tried this out with exactly half of each ingredient, and it won’t set (even in the freezer). It is a little softer and sticker than Play-Doh, if that helps. What could I try different next time? More sweetened condensed milk? More chips?
I did use the microwave to heat, but figure that shouldn’t be an issue?
Sam says
I would try adding more chocolate chips and seeing if that helps.
Cazz says
I made this according to the recipe but it was like putty. After overnight in the fridge and 4 hours in the freezer. So added 2 more cups of chocolate to a pan and the. Added in the putty fudge and re set it. It came out perfect after this.
Sam says
Glad to hear it ultimately turned out! 🙂
Helen Marie Johnson says
Hi, I truly appreciate the effort to create a recipe from a cake mix….however, I do have a problem with the human consumption of raw flour…. https://www.seattletimes.com/nation-world/a-new-reason-not-to-eat-cookie-dough-uncooked-flour-can-make-you-sick/
Sam says
Hi Helen, it’s not raw as it’s heated in the saucepan. If you are concerned you can use a thermometer to make sure it reaches 160F