cake batter fudge (Print Version)
# Ingredients:
01 -
11 ounce package white chocolate chips.
02 -
1/2 cup yellow cake mix (dry mix).
03 -
7 ounce jar marshmallow fluff (creme).
04 -
1 cup granulated sugar.
05 -
3/4 cup heavy whipping cream.
06 -
3/4 cup unsalted butter.
07 -
Pinch of kosher salt.
08 -
1 cup sprinkles, divided (3/4 cup for folding in, 1/4 cup for topping).
# Instructions:
01 -
Line a 9-inch square baking dish with parchment paper and set it aside.
02 -
In a large mixing bowl, add the white chocolate chips, yellow cake mix (dry mix), and marshmallow fluff. Do not stir yet.
03 -
In a large saucepan, melt the butter with the sugar, heavy cream, and salt over medium heat. Stir constantly until the mixture begins to boil.
04 -
Once boiling, continue to stir constantly and let the mixture boil for 4 full minutes.
05 -
After 4 minutes, remove the saucepan from heat and pour the hot mixture over the white chocolate chips mixture in the bowl.
06 -
Beat the mixture on low speed for 1 minute until the white chocolate is melted. Fold in 3/4 cup of the sprinkles.
07 -
Pour the fudge mixture into the prepared baking dish and immediately sprinkle the remaining 1/4 cup of sprinkles over the top.
08 -
Allow the fudge to set for 4 hours before cutting into pieces.
# Notes:
01 -
Store the fudge at room temperature in an airtight container.
02 -
If desired, you can freeze the fudge in an airtight freezer bag for up to 3 months.
03 -
To keep the remaining fudge fresh, it's best to only cut pieces as needed.