Jelly Bean Fudge
Indulge your sweet tooth with this whimsical and colorful Jelly Bean Fudge, the ultimate treat for candy lovers! This delightful no-bake dessert combines the creamy decadence of white chocolate and sweetened condensed milk with the playful burst of fruity jelly beans in every bite. It’s a quick and easy recipe, with just 15 minutes of prep and a short chill time, making it perfect for holiday parties, Easter celebrations, or a fun kitchen project with the kids. Each bite-sized piece is studded with vibrant jelly beans, creating a visually stunning and flavorful confection that’s as fun to look at as it is to eat. Whether you’re a fan of homemade fudge or simply looking for a unique candy-inspired dessert, this Jelly Bean Fudge is a crowd-pleasing hit that’s sure to brighten your dessert table! Perfect for gifting or sharing, it stores beautifully in the fridge for up to a week.
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Recipe Information
Ingredients
- 14 ounces sweetened condensed milk
- 3 cups white chocolate chips
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1.5 cups jelly beans
- 1 pinch pinch of salt
Instructions
Line an 8x8-inch baking pan with aluminum foil or parchment paper, allowing excess to hang over the sides for easier removal later. Lightly grease the lining with cooking spray or butter.
In a medium-sized saucepan, combine the sweetened condensed milk, white chocolate chips, and unsalted butter over low heat. Stir constantly until the mixture is smooth and fully melted. Be careful not to let the mixture scorch or burn.
Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt.
Let the mixture cool for about 1-2 minutes, then gently fold in 1 cup of jelly beans, reserving the remaining 1/2 cup for topping.
Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula.
Sprinkle the reserved 1/2 cup of jelly beans over the top, gently pressing them into the surface of the fudge to ensure they stick.
Place the pan in the refrigerator and chill for at least 2 hours, or until the fudge is firm and set.
Once set, lift the fudge out of the pan using the overhanging foil or parchment paper. Cut into small squares or rectangles, wiping the knife clean after each cut for neat edges.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
6430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.9 g | 352% | |
| Saturated Fat | 179.8 g | 899% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 1544 mg | 67% | |
| Total Carbohydrate | 976.8 g | 355% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 846.1 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2344 mg | 180% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 4377 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
