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) Make sure you are not using evaporated milk. Only condensed milk will work with this recipe.
- 2 cups Ghirardelli white chocolate chips (340g) I only recommend Ghirardelli chocolate chips for this fudge. I have had no problems with this brand whereas people have not had their fudge set up properly with other chips.
- 2 Tablespoons salted butter
- 1/2 cup white cake mix (60g) not prepared -- just use the powdered mix straight out of the box. I use Pillsbury.
- 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 parchment paper. 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.
- Decorate with additional sprinkles, if desired. Allow to cool in the refrigerator completely, until firm (I recommend chilling overnight) before cutting and serving.
Notes
Nutrition
Ali says
September 20, 2019 at 11:44 pmThis didn’t set for me either which was disappointing because it was supposed to be a fun cooking project with my son and I feel terrible I didn’t think to read the comments beforehand. It does taste good though so its not so bad! Honestly the biggest issue with this (in my opinion) is not that the recipe failed, but that the author knows it is problematic and still keeps it here with several ads and links, plus it costs about $7 to make (in my area) so it feels kind of dishonest. I am definitely grateful for the idea and it was something that helped bring my son and I together in the kitchen so it really could have been worse & I want to repeat that it does taste good despite not turning into fudge.
Sam says
September 21, 2019 at 4:04 pmHi Ali. I keep this recipe here because I’ve never, ever been able to replicate this issue. I’m sorry that it didn’t turn out for you but I stand by my recipes and would never share anything that didn’t work for me. All of my recipes are tested multiple times inside and often outside of my kitchen (this one has been tested outside of my kitchen as well). Bummer it didn’t turn out for you, but to accuse me of being dishonest because it didn’t is a bit much (especially when there are plenty of comments where the recipe turned out just fine for people).
I would recommend checking your ingredients. What brand of white chocolate chips did you use? Did you use condensed milk or evaporated milk? By chance did you substitute the butter for margarine?
Jacky says
September 6, 2019 at 3:59 amHi, I have never made fudge before so I was wondering would it set ok in cupcake liners so then they are like individual little cakes? Thanks!
Sugar Spun Run says
September 6, 2019 at 5:43 amHello, Jacky! Yes, it should be fine. Let me know how your cake batter fudge turns out. I hope that you enjoy it! 🙂
Frankie says
February 13, 2019 at 8:16 pmI’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
February 13, 2019 at 9:49 pmI’m so happy to hear it turned out for you, Frankie! Thank you for commenting!
Crystal says
March 30, 2019 at 10:38 amI 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
February 1, 2019 at 7:54 pmHow do they freeze.
Sam says
February 1, 2019 at 7:56 pmHi 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. 🙂
Jacky says
September 21, 2019 at 2:17 amThey turned out well as little fudge cups! Perfect little treats for my son to take for his whole class for his birthday ☺️ Tasted delicious and no issues setting.
Sugar Spun Run says
September 21, 2019 at 3:36 pmI am so happy that the cake batter fudge turned out so well, Jacky! I hope your son’s friends enjoy them! 🙂
Joyce Baker says
January 4, 2019 at 5:33 pmI made this and it turned out like putty and the sweetened condensed milk made it yellow looking….what did I do wrong
Sam says
January 14, 2019 at 8:45 pmHi Joyce, I’m really not sure, did you let it set long enough?
Megan says
January 2, 2019 at 3:06 pmI 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.
Jessica says
September 17, 2018 at 1:08 pmI 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
September 17, 2018 at 2:13 pmI’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
September 8, 2018 at 2:45 pmHey! 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
September 8, 2018 at 9:13 pmI would try adding more chocolate chips and seeing if that helps.
Cazz says
July 18, 2018 at 6:49 amI 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
July 21, 2018 at 9:24 pmGlad to hear it ultimately turned out! 🙂
Helen Marie Johnson says
February 25, 2018 at 12:15 amHi, 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….
Sam says
February 26, 2018 at 9:59 pmHi 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