Funfetti White Chocolate Fudge

Navigating food allergies while satisfying your sweet tooth can be tough, but this allergy-safe funfetti white chocolate fudge is the perfect solution. It’s creamy, sweet, colourful, and free from most common allergens. Whether you’re preparing it for a party, holiday gift, or just a special treat, this fudge recipe is guaranteed to impress.

Why I Made This Recipe

I adore fudge! Growing up in the UK, fudge was always a special treat I bought when visiting seaside towns. It was traditionally sold in charming little boxes, often adorned with scenic postcards from the town, and each piece was wrapped in paper to keep them from sticking together.

I love how creamy and flavourful fudge is; it’s the perfect pick-me-up when you need a sweet treat. Plus, this recipe is easy to customize for any holiday or celebration. I’m sure you’re going to love it!

Why You Need This

Whether you’re looking for a quick dessert, a homemade gift, or a fun activity to do with kids, this fudge is sure to be a hit. This recipe is free from common allergens like dairy, nuts, and soy, making it safe for most people.

Using allergy-friendly ingredients doesn’t mean sacrificing flavour, though—this fudge is rich, creamy, and absolutely delightful! Plus it’s so easy to make on the stovetop, with an even easier microwave option.

Ingredients and Substitutions

This vegan funfetti white chocolate fudge recipe uses 7 allergy-safe ingredients that also make it nut-free and soy-free. Read on for my gluten-free recommendations and check out my FAQ for more recipe suggestions.

White Chocolate Chips: Make sure they are dairy-free, nut-free and soy-free. I use Enjoy Life as they work well in sweet treats.

Condensed Milk: I used a can of sweetened condensed oat milk. If your can is larger than 320 ml, increase the amount of icing sugar to ensure the mixture is not too runny.  Or reduce the icing sugar if your can is smaller. You can sub with sweetened condensed coconut milk, which would make the fudge gluten free as well. 

Plant-Based Butter: I recommend using unsalted butter. However, if you find that fudge is usually too sweet for you, switch to salted butter, or add 1 tsp of salt to the recipe.

Flavouring: I used vanilla extract and imitation almond extract to ensure this is a nut-free treat that tastes like funfetti birthday cake. Swap with your preferred extracts if you want to mix up the flavour.  

Icing Sugar: I recommend sifting your icing sugar if it is lumpy.

Sprinkles: check the ingredients of the sprinkles to ensure that they fit your allergy requirements.

How to Make Funfetti Fudge

Now that you have your ingredients ready, let’s start making this delicious allergy-safe funfetti white chocolate fudge.

Grease and line an 8×8 baking pan with parchment paper. Leave an overhang on the sides as this will make it easier to remove the fudge once it has set. Top Tip: I like to use binder clips to hold the overhang in place.

In a medium saucepan over medium heat, melt the chocolate chips, condensed milk and butter, stirring until fully combined.

Remove from the heat and stir in the vanilla and imitation almond extracts.

Stir in the icing sugar.

Gently fold in half of the sprinkles then pour the fudge into the prepared pan.

Use a spatula or wooden spoon to evenly spread the fudge then add the remaining sprinkles on top.

Allow to set in the fridge for at least 8 hours (or preferably overnight).

Once the fudge is fully set, use the parchment paper overhang to remove it from the pan.

Cut it into small squares using a sharp knife and enjoy immediately.

This allergy-friendly funfetti white chocolate fudge is a fun and festive treat that everyone can enjoy without worry. Perfect for birthdays, holidays, or just a sweet snack at home, its creamy texture, sweet flavour, and colourful sprinkles are guaranteed to delight both kids and adults. I hope you’ll give this recipe a try—you might just find your new favourite indulgence!

Funfetti White Chocolate Fudge

Author: Bake Angel

Navigating food allergies while satisfying your sweet tooth can be tough, but this allergy-safe funfetti white chocolate fudge is the perfect solution. It's creamy, sweet, colourful, and free from most common allergens. Whether you're preparing it for a party, holiday gift, or just a special treat, this fudge recipe is sure to be a hit.

5 from 5 votes

Makes: 16 Square Pieces

Prep: 5 minutes mins

Bake: 5 minutes mins

Setting Time 8 hours hrs

Total: 8 hours hrs 10 minutes mins

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Equipment

• 1 Medium Saucepan
• Wooden Spoon
• 8 x 8 baking pan
• Parchment Paper

Ingredients

  

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• 250 grams Vegan White Chocolate Chips (1 1/2 US Cup)
• 320 ml Sweetened Condensed OatMilk (1 can)
• 125 grams Plant Based Butter (unsalted) (1 stick plus 1 tbsp)
• 1 tsp Vanilla Extract
• 1 tsp Almond Extract (I used imitation)
• 290 grams Icing Sugar (2 1/2 US Cups)
• 100 grams Sprinkles (1/2 US Cup)

Instructions

 

• Grease and line an 8×8 baking pan with parchment paper, leaving some overhang on the sides. This makes it easier to lift the fudge out once it’s set. Top Tip: I like to use binder clips to hold the overhang in place.
• In a medium saucepan over medium heat, melt 250 grams Vegan White Chocolate Chips, 320 ml Sweetened Condensed OatMilk and 125 grams Plant Based Butter (unsalted), stirring until fully combined.
• Remove from the heat and stir in 1 tsp Vanilla Extract, 1 tsp Almond Extract and 290 grams Icing Sugar .
• Gently fold in half of the 100 grams Sprinkles then pour the fudge into the prepared pan. Use a spatula or wooden spoon to evenly spread the fudge then add the remaining sprinkles on top.
• Allow to set in the fridge for at least 8 hours (or preferably overnight). Once the fudge is fully set, use the parchment paper to lift it out of the pan.
• Cut it into small squares using a sharp knife. Enjoy immediately, or store in an airtight container in the refrigerator for up to a week.

Video

Notes

• Yield: This recipe makes approx 16 2-inch squares of fudge. I recommend cutting with a sharp knife. 
• Microwave: Don’t want to use your stovetop? Microwave the white chocolate, butter and condensed milk on medium power in 30-second intervals, stirring after each interval, until everything is fully melted and smooth. This usually takes about 2 minutes.
• Condensed Milk: I used a can of sweetened condensed oat milk. If your can is larger than 320 ml, increase the amount of icing sugar to ensure the mixture is not too runny. Sweetened condensed coconut milk works equally as well. You can sub with dairy condensed milk if you do not follow a DF or vegan lifestyle. 
• Too Sweet?: I recommend adding 1/2 tsp of salt to balance the sweetness if you find that the fudge is too sweet for you. You can also swap the unsalted butter for salted butter. 
• Flavouring: I used vanilla extract and imitation almond extract to ensure this is a nut-free treat that tastes like funfetti cake. You can adapt the recipe by swapping out the flavours and mix-ins to create different variations of fudge. Swap the sprinkles for freeze-dried raspberries for a fruity, tangy contrast to the white chocolate. Or add matcha powder for a unique green tea flavour.
• Storage: Store in an airtight container for up to 1 week in the fridge. You can also freeze it if you want to enjoy it at a later date. Allow to defrost fully before eating. 

Tried this recipe? Let us know!I’d love to hear what you think so please leave a comment below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!