Cake Batter Fudge
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Cake Batter Fudge
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Cake Batter Fudge: and easy, white chocolate fudge recipe with yellow cake mix and sprinkles!
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Ingredients
- 1 package white chocolate morsels 11 ounce
- ½ cup yellow cake mix
- 1 jar marshmallow fluff 7 ounce, creme
- 1 cup granulated sugar
- ¾ cup heavy whipping cream
- ¾ cup butter unsalted
- pinch kosher salt
- 1 cup Sprinkles divided
Instructions
- Line a 9-inch square baking dish with parchment paper. Set aside.
- In a large mixing bowl, add white chocolate chips, yellow cake mix (dry mix), and marshmallow cream. No need to stir. Set aside.
- In a large saucepan, melt butter with sugar, heavy cream, and salt. Stir over medium heat until mixture begins to boil.
- Once boiling, continue to stir constantly while a rolling boil continues for 4 full minutes.
- After 4 minutes, remove from heat and pour over white chocolate chips mixture in bowl.
- Beat for one minute on low until white chocolate is melted. Fold in 3/4 cup of sprinkles. Pour into prepared pan and sprinkle immediately with remaining 1/4 cup sprinkles.
- Allow to set for 4 hours.
Notes
- Store fudge at room temperature in airtight container. If desired, freeze in airtight freezer bag for up to 3 months.
- Only cut pieces of fudge as needed to keep remaining block fresh.
Nutrition Information
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Serving
1piece
Calories
59kcal
(3%)
Carbohydrates
6g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
9mg
(3%)
Sodium
9mg
(0%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 64pieces
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 59kcal | 3% |
| Carbohydrates | 6g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 9mg | 3% |
| Sodium | 9mg | 0% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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