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
Sweet cake batter fudge studded with sprinkles!
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
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Line an 8x8 pan with aluminum foil and lightly grease or butter the foil. Set aside.
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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.
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Reduce heat to low, and add cake mix and vanilla extract.
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Stir well, until cake mix is completely absorbed.
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Remove from heat and stir in 2 Tablespoons sprinkles/nonpareils. Immediately pour into prepared pan, use a spatula to gently smooth the surface.
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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.
Jann Forrest says
I wonder if I could use Devils Food Chocolate cake mix and chocolate chips. I am with you that I love using Sweetened Condensed Milk for deserts. I also am a big supporter of good cake mixes. My favorites are Duncan Hines. I think they are just a cut above the others.
Sam says
I think this would be delicious with those substitutions! In fact, I think I’m going to have to try it for myself because I’m a huge chocolate fan and that sounds amazing! 🙂
Angel says
I have a slightly diff recepie on it but same concept. I use white cake mix 2 cups of white chips one cup of chocolate chips and a table spoon of nesquick. Taste almost just like chocolate cake batter. Still the extract and so forth but is pretty good
Sam says
That sounds delicious, I think I might even like chocolate cake batter even better 🙂
Janice Tatlock says
I used a spice cake mix and cinnamon chips . Oh sooo good 😀
Sam says
That sounds amazing! Glad to hear that it turned out so well!! 😊
Shauna says
Instead of using 1 pan to put it in, wouldit work if put in silicone trays that are individual shapes (similar to an ice tray), just lighty spray, & then they ‘pop’ out
Sam says
I haven’t tried it that way but I definitely think it would work! Maybe put it in the fridge for about 10 or so minutes before popping them out to be sure that the fudge is as firm as it can be. I hope you love it! 🙂
Zack says
The recipe turned out great! But I substituted white cake mix or yellow since I had it. The only thing is it is stuck in the 8×8…. I guess I didn’t butter it enough, any suggestions?
Sam says
Glad you enjoyed! If it set completely and was still sticky then I would say yes, more butter!
Julie J says
I used Pam spray and it worked great, fudge came right out after setting. Just be careful not to use a lot and if you over spray wipe some out with a paper towel
Jean says
I am a great fan of spicy tastes so used sweetened condensed milk, butterscotch chips, vanilla extract spice cake mix and chopped walnuts, & butter. It was great. probably could use pumpkin pie spice also didn’t have any.
Sam says
Sounds delicious! I’m glad you enjoyed the fudge!
Becky Osunkoya says
Going to try the white cake first. Where and how long can you keep the leftover cake mix? Would it work with brownie mix? (I’m with the commenter about Duncan Hines–mad that they no longer carry the mocha cake and frosting. It tasted homemade just using the on box recipe.) I have also used the mayo before by adding a heaping tablespoon to the on box recipe but I’m going to try the total replacement next time. One tip: use only mayonnaise NOT MIRACLE WHIP, SPIN BLEND, ETC. Huge mistake I made when I first tried this.
Sam says
I keep the leftover cake mix stored in an airtight container or a resealable plastic bag until I’m ready to make my next batch (sometimes I’ll use it up , I’m not sure how long it can be kept, but I have stored some for weeks in the above-mentioned ways without any problem. I haven’t tried it with brownie mix, but do think that would work. I hope you love the fudge!
Julie J says
First time I made these I used dark chocolate chips and they were the most delicious fudge I have ever eaten. I made them again because my family gobbled them up. I then bought white chocoltee chips, I know it says “high quality” chips but I compared the ingredients with Ghiradelli chips to the store brand and they were exact so for $2.00 a bag instead of $4.99 a bag, I saved quite a bit of money and I didn’t have any sprinkles but I had walnuts so I made white chocolate fudge with walnuts and they were amazing. The white fudge is much sweeter so we ate smaller pieces but this recipe is amazing. Follow the specs for amount of ingredients but try your own twists.
Sam says
Thanks for commenting, Julie! I’m so glad you enjoyed the fudge! You are right, so many different twists are possible!! 🙂
Brandon says
I think i messed up, my fudge came out kinda wettish looking and i tried putting in a bag but it got stuck to the bag and kinda smeared.
Sam says
Hi Brandon, did you allow it to cool completely before cutting? Do you mean you cut it and tried to put it in the bag after cooling it, or you tried to cool it in the bag? That may have been the problem.
Ryan says
Mine came out very soft and gooey. I followed the recipe and let it set for 2 hours in the fridge and then another hour in the freezer as it was still soft. Taking it out of the freezer yielded still soft fudge…
Ryan says
Read up that I should have brought the mixture up to a boil. My first time making fudge and I blame myself for not going to a more new person friendly recipe.
Sam says
Hi Ryan! This recipe doesn’t tell you to bring the fudge to a boil because you aren’t supposed to bring this fudge to a boil, this is an easy version that requires no boiling or candy thermometer. I’m not sure why it didn’t set up — did you use condensed milk? I had a few people use evaporated milk and they had your results. Boiling it would not fix the problem and I don’t recommend bringing it to a boil.
I’ve used this base fudge recipe for many of my fudge recipes and they always come out fine and firm, so I hope you have better luck if you try it again!
Sara says
I’m with the dude above me. I just made these this morning and was super excited about them! They’ve been in the fridge for 4 hours and are still mushy. I followed the recipe exactly so I’m not sure why they are so smushy. I tried to cut myself a piece but they stuck to the sides of the tinfoil even tho I buttered it, and it just came out as gooey slop. :/ Not impressed with this at all and they don’t even taste good, they’re almost gritty and just ick. Super super disappointed… All the ingredients to make this cost me $40. I could’ve bought fudge for a fraction of that.
Sam says
$40!? Cake mix must be very expensive in Canada!!
I’m disappointed to hear that it didn’t turn out for you, it’s always firmed up for me. Did you use evaporated milk by mistake? I’ve had a few people make that mistake so I just want to make sure.
Ann says
I do not understand all the positive reviews. The negative reviews are 100% correct. I followed the recipe EXACTLY, and it is sticky, doesn’t come off the foil, and does NOT keep form. Plus your pictures of snow white squares is b.s. This “fudge” turns out the color of the sweetened condensed milk. Use real pictures next time instead of using Pinterest pictures. Yuck.
Sam says
Sorry it didn’t turn out for you Ann! Not sure why, I’ve used this base recipe for many fudge recipes and never have had a problem with it. The fudge isn’t snow white, but it is a fairer color than the condensed milk… since yours didn’t come out that way I’m wondering if maybe you used too much sweetened condensed milk? That would explain why it isn’t keeping its form and isn’t the right color.
And I take all of my own pictures, so this was a picture of that exact recipe when I made it, but, um, thanks for the suggestion?
Better luck next time!
Suesanna says
I would like to try and make a peppermint flavored fudge…. can you use food coloring? I also want to try chocolate cake mix with peanut butter chips …. can’t wait to try…
Sam says
I think you could use food coloring without problem. I do have a peppermint bark fudge recipe if you are interested. I Hope you love the fudge!
Chris says
Hi! Just making this recipe now…. should it be “3 cups” of premium white chocolate chips? That would make more sense with the mass of 340 grams written next to that line. 2 cups is only approx 220-230 grams. That may explain why some people had problems of their fudge being mushy/soft/gooey. Thanks for the recipe!
Sam says
Hmm, a fair question but 2 cups usually comes out to 12 oz or 340 grams for me… I’m wondering if the difference comes in with how people are measuring theirs, though! If you are making this I would definitely go by weight and 340 grams 🙂
Chris says
Thanks Sam! Made it this afternoon… it’s in the fridge now. I went by weight as you suggested. The fudge looks like it’s firming up pretty good. I’m excited to bring it out for a treat for our boys tomorrow. Thanks again!
Sam says
I’m so happy to hear that it turned out so well!!! Enjoy, and Merry Christmas!! 🙂
Jackie says
I followed recipe to the t and have beautiful firm tasty fudge. Thanks so much I love how pretty it is and the kids LOVED the sprinkles!
Sam says
I am so happy to hear that it turned out for you 🙂
Dan says
I’ve been enjoying your recipes, thanks. This one caught my eye because I love cake batter whatever, but I started to take a pass because I’m not so into these types of simple “fudges.” However, some of the comments were so dramatic, I decided to whip it up and see for myself.
There’s nothing wrong with this recipe. It comes out just as described. The problems people are having are technical, I believe—with the exception of that ridiculous rant about these ingredients costing $40. And I do suggest a couple modifications.
First, this recipe doesn’t make enough for an 8”x8” pan. I put the candy to set in a 6”x9” pan to cool (10 fewer sq. inches), and the result just was thick enough. I believe even a 4”x8” would work.
I think this is why several are having trouble separating the candy from the foil. These simple fudges never harden to a cooked sugar consistency, so the thickness is needed for structure.
Also, I was careful to butter the foil with a brush. When the candy is fully set, lift the candy from the pan and invert onto a piece of wax paper. From here, you can easily peel back the foil. Then invert again on the wax paper and cut.
Second, there’s no need to ever put this candy on the stove. Chocolate melts in a child’s pocket, and white chocolate even more so. I put the milk in a glass bowel and microwaved for 90 seconds. Then I added the chips, stirring every minute or so until melted. The rest of the ingredients can go in at this point.
Per above, the recipe came out just as expected. And it was really quite good.
[Cost for me=$6: (SCMilk=$2.50, Chips=$2.50, Sprinkles=$1.)]
Sam says
Thank you very much for your feedback, Dan! I appreciate this, and am glad that you enjoyed the recipe.
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