Creamy, chocolate-y fail-proof fudge that will brighten anyone’s day!
Guess what y’all?! It’s Birch Tree Baking’s 2nd birthday! 2 years ago on a snow day back in high school I started this blog, and this hobby of mine turned into a whole lot more! If I hadn’t been so darn bored with winter, I might never have started blogging (so I guess I owe a thank you to winter?)! Now I am well on my way to be college educated, running a baking club with 188 members (I guess people like free food), and still eating more desserts in a week than most of y’all will eat in a year!
So to wish my blog a happy birthday, I made it a batch of this fantastically happy funfetti fudge! I considered making a cake to celebrate, but I couldn’t come up with anything to top my absolute favorite cake, German Chocolate Cake, which I made for my blog’s 1st birthday. 
Even Oscar the Grouch would give us a smile for this fudge. It’s just so darn happy! I think this is one of the most photogenic recipes I have on my blog. I wish I looked as good as this fudge…maybe by eating it all, some of its good looks will rub off! Yeah that may not work out so well.
Thought candy making was difficult? Good news! This fudge is super simple to make! No candy thermometer required…just keep stirring until the chocolate melts! This is sort of a cheat fudge because the sweetened condensed fudge takes the finickiness out of the process.
Also don’t worry about the two layers mixing together…by the time you cook the second layer, the first layer will have set up enough to keep them from swirling.
Just a suggestion … when you go to cut the fudge, peel off the foil very slowly and near a trash can. The first time I make this I was so excited to eat it that I ripped off the foil, and nonpareils went bouncing all over the kitchen. My dog, Lambeau, wasn’t quite sure what to do…lick them? play with them? stare at them until Kaitlyn cleans up? take a nap while Kaitlyn cleans up?
Happy birthday Birch Tree Baking! It’s been a great 2 years! Let’s make it a 3rd!
- 1½ cups semi-sweet chocolate chips
- 7 oz (a little more than ½ cup) sweetened condensed milk (full-fat)
- 2 Tablespoons marshmallow fluff
- 1½ cups white chocolate chips
- 7 oz (a little more than ½ cup) sweetened condensed milk (full-fat)
- 2 Tablespoons marshmallow fluff
- 1 teaspoon vanilla extract
- ⅓ cup rainbow sprinkles
- 1 Tablespoon rainbow nonpareils or 1 more Tablespoon of rainbow sprinkles
- Line an 8 inch baking pan with aluminum foil.
- Combine semi-sweet chocolate chips, condensed milk, and marshmallow fluff in a medium saucepan over medium heat.
- Stir continuously until the chocolate chips melt and the mixture is smooth and then remove from heat.
- Pour the mixture into the pan and smooth out the top.
- Now make the white chocolate layer.
- Combine white chocolate chips, condensed milk, and marshmallow fluff in a medium saucepan over medium heat.
- Stir continuously until the chocolate chips melt and the mixture is smooth and then remove from heat.
- Stir in the vanilla.
- Gently stir in the rainbow sprinkles but be careful to not stir so much that the colors bleed a whole lot.
- Pour the mixture into the pan on top of the semisweet chocolate layer and smooth out the top.
- Sprinkle the top with nonpareils and lightly press down on them with your hand so they stick.
- Cover the pan with another sheet of aluminum foil and refrigerate for about 3 hours or until set.
- Cut into small squares. If you've left the fudge in the fridge longer than 3 hours, it might be difficult to cut right away so let it sit out for a while first.
Adapted from Sally’s Candy Addiction
Happy blog birthday! This fudge looks absolutely delicious, and so appropriate for a birthday celebration :)
Thanks Charlotte! And I think this fudge is appropriate anytime, but it’s nice to have an excuse! :)
Happy 2nd Blog Birthday! I really enjoy your posts and sense of humor!
Thank you!