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 sure to be a hit.
Equipment
- 1 Medium Saucepan
- Wooden Spoon
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 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.
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