Wedding Cake Fudge
Indulge in the creamy decadence of Wedding Cake Fudge, a dessert that brings the elegance of a classic wedding cake to a bite-sized treat. This easy, no-bake recipe combines silky white chocolate, sweetened condensed milk, and a delightful blend of almond and vanilla extracts for a rich, flavorful fudge that melts in your mouth. With just 10 minutes of prep time, this quick confection is topped with vibrant sprinkles for an optional festive flourish, making it perfect for celebrations or as an indulgent gift. Serve these beautiful squares at weddings, parties, or simply enjoy them as a sweet treat any day of the week. Refrigerated to perfection, this fudge is as easy to store as it is to love!
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Recipe Information
Ingredients
- 3 cups White chocolate chips
- 14 ounces Sweetened condensed milk
- 3 tablespoons Unsalted butter
- 1.5 teaspoons Pure almond extract
- 1.5 teaspoons Pure vanilla extract
- 0.25 teaspoons Salt
- 0.5 cups Powdered sugar
- 0.25 cups Sprinkles (optional, for decoration)
Instructions
Line an 8x8-inch baking dish with parchment paper, allowing the edges to hang over the sides for easy removal. Lightly grease the parchment paper with non-stick spray.
In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Cook over low heat, stirring constantly, until the mixture is fully melted and smooth.
Remove the saucepan from heat and stir in the almond extract, vanilla extract, and salt. Mix until the flavorings are fully incorporated.
Sift the powdered sugar into the mixture and stir until well combined. The fudge will start to thicken as you mix.
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
If desired, sprinkle the top with colorful sprinkles for a festive touch. Lightly press the sprinkles into the fudge to help them stick.
Cover the dish and refrigerate for at least 2 hours, or until the fudge is firm.
Once firm, use the parchment paper overhang to lift the fudge out of the baking dish. Transfer to a cutting board and cut into 16 squares.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 43.3 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 162 mg | 3% | |
*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.
