Funfetti White Chocolate Fudge
Navigating food allergies doesn’t have to mean missing out on fun, colourful treats. This allergy-friendly Funfetti White Chocolate Fudge is creamy, sweet, and packed with cheerful sprinkles, all while being vegan, gluten-free, nut-free, and soy-free.Perfect for birthdays, Valentine’s Day, holidays, or a special snack at home, its sweet flavour and colourful sprinkles are guaranteed to delight both kids and adults. This easy no-bake fudge also makes a beautiful homemade gift.
Equipment
- 1 Medium Saucepan
- Wooden Spoon
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 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 8x8 baking pan with parchment paper, leaving an overhang on the sides, for easy removal once the fudge is set. Top Tip: Use binder clips to hold the parchment 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 constantly until smooth and fully combined.
- Remove from the heat and immediately stir in 1 tsp Vanilla Extract, 1 tsp Almond Extract. Gradually add in the 290 grams Icing Sugar .
- Gently fold in half of the 100 grams Sprinkles then pour the fudge into the prepared pan. Spread evenly with a spatula or wooden spoon, then add the remaining sprinkles on top.
- Refrigerate for at least 8 hours, or preferably overnight, until fully set.
- Lift the fudge out of the pan and cut into small squares using a sharp knife. Enjoy immediately, or store for later.
Video
Notes
- Yield: Makes approximately 16 2-inch squares. I recommend cutting with a sharp knife. Wipe the knife between cuts for clean edges.
- Microwave Method: To skip the stovetop, microwave the white chocolate, butter and condensed milk on medium power in 30-second intervals, stirring after each interval, until melted and smooth. This usually takes about 2 minutes.
- Condensed Milk: Sweetened condensed oat milk keeps this recipe allergy-friendly. Sweetened condensed coconut milk works equally as well. If your can is larger than 320 ml, add a little extra icing sugar to maintain a firm texture. Sub with regular dairy condensed milk if you do not follow a dairy-free or vegan lifestyle.
- Too Sweet?: Add 1/2 tsp of salt or swap the unsalted butter for salted butter to balance the sweetness.
- Flavour Variations: Vanilla and imitation almond extract give a classic nut-free funfetti cake flavour. Swap extracts, switch the sprinkles for freeze-dried raspberries for a fruity, tangy contrast, or add matcha powder for a unique green tea flavour.
- Storage: Store in an airtight container in the fridge for up to 1 week. Freeze for up to 3 months and thaw fully before serving.
- Recommended Recipes: If you love funfetti, check out these kid-friendly treats:
- Funfetti Loaf Cake (Vegan) – The most colourful, kid-approved cake to bake and eat!
- Funfetti Drop Cookies (Dairy-Free) – Small-batch of adorable cookies, perfect for sharing.
- No Spread Funfetti Sugar Cookies (Vegan) – Easy to decorate for any occasion.
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