🍬 Bubblegum Cloud Fudge 🌈
Ingredients
• 600 grams premium white chocolate, finely chopped
• 180 ml sweetened condensed milk
• 130 grams unsalted butter, cubed
• 5 ml pure bubblegum flavoring (oil-based for best results)
• 10 ml pure vanilla extract
• 3 drops titanium white food gel (for brightness)
• 3 drops soft pink food gel (for blush tone)
• 120 grams mini marshmallows (fresh, non-stale)
• 40 grams rainbow jimmies or confetti-style sprinkles
Instructions
Pan Prep
Lightly grease a 9x9-inch square baking dish. Line it with parchment paper, leaving generous overhang on two opposite sides for easy lifting later.
Create the Base
In a large, microwave-safe glass bowl, combine the chopped white chocolate, sweetened condensed milk, and butter. Microwave on medium power in 30-second bursts, stirring thoroughly after each interval, until the mixture is velvety smooth and fully melted—about 2 to 3 minutes total. Avoid overheating.
Infuse Flavor & Color
Stir in the bubblegum flavoring and vanilla extract until fully incorporated. For a marbled look: divide the mixture into two bowls. Swirl 3 drops of white gel into one bowl and 3 drops of pink into the other. Then, gently recombine with a few lazy folds using a spatula—don’t overmix.
Fold in Texture
Add the mini marshmallows and fold gently with a silicone spatula until evenly distributed. The residual warmth will slightly soften the marshmallows, helping them integrate without melting completely.
Set & Decorate
Pour the mixture into your prepared pan. Use an offset spatula or back of a spoon to smooth the top into an even layer. Immediately sprinkle the rainbow sprinkles over the surface, gently pressing them in so they adhere.
Chill to Perfection
Transfer to the refrigerator and chill uncovered for at least 2 hours, or until completely firm to the touch.
Slice & Serve
Using the parchment overhang, lift the fudge block onto a cutting board. With a sharp, non-serrated knife (lightly greased or dipped in hot water for cleaner cuts), slice into 1-inch squares. Store chilled in an airtight container for up to one week.
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