Christmas Cake Batter Fudge
This delightful confection combines the festive flavors of cake batter with the rich creaminess of fudge, making it an instant hit among family and friends.
Ingredients
For the Fudge
- 340 g white chocolate chips Use dairy-free if needed.
- 397 g sweetened condensed milk Coconut milk can be used for a dairy-free version.
- 45 g red velvet cake mix Gluten-free alternatives are available.
- 45 g white cake mix Use gluten-free if necessary.
- to taste Holiday sprinkles For garnish.
Instructions
Preparation
- Gather all your ingredients and prepare your baking area.
- Line a 20x20 cm square pan with aluminum foil and coat it with non-stick cooking spray.
Cooking the Base
- In a large microwave-safe mixing bowl, combine the white chocolate chips and sweetened condensed milk.
- Heat the mixture in 30-second intervals, stirring in between until fully melted and smooth.
Mixing Flavors
- Split the mixture evenly into two bowls.
- To one bowl, blend in the red velvet cake mix until smooth.
- In the other bowl, mix in the white cake mix until incorporated.
Layering
- Pour the red velvet fudge mixture into the prepared pan and spread evenly.
- Carefully pour the white fudge mixture over the red velvet layer and smooth the top.
- Sprinkle holiday sprinkles over the top before it sets.
- Refrigerate for at least 60 minutes until firm.
Serving
- Lift the fudge out of the pan using the foil edges and cut into 25 squares.
- Serve on a decorative plate and enjoy!
Notes
This fudge can be made ahead of time and stored in the refrigerator for up to two weeks. For storage, wrap squares individually and freeze for up to three months.