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A festive, no-bake white chocolate fudge with red, white, and blue sprinkles, perfect for summer celebrations like the Fourth of July. Soft but firm enough to slice into neat squares with a balanced sweetness and a slight salty vanilla note.

Ingredients

Scale
  • 3 cups (18 oz) white chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/2 cup red, white, and blue sprinkles (jimmies or nonpareils work best)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal; lightly grease the parchment.
  2. Place 3 cups white chocolate chips and a 14-ounce can sweetened condensed milk in a medium saucepan.
  3. Over medium-low heat, stir continuously until the chocolate melts and the mixture is silky smooth, avoiding boiling or burning.
  4. If the white chocolate starts to seize, add the sweetened condensed milk slowly while stirring to keep the mixture smooth.
  5. Remove the pan from the heat and stir in 1 teaspoon pure vanilla extract and 1/4 teaspoon salt until combined.
  6. Let the mixture cool about 5 minutes.
  7. Gently fold in 1/2 cup red, white, and blue sprinkles until evenly distributed.
  8. Pour the mixture into the prepared pan and use a spatula to smooth the surface.
  9. Tap the pan on the counter a few times to release air bubbles and press extra sprinkles on top if desired.
  10. Chill in the refrigerator for at least 3 hours, or until the fudge is firm and set.
  11. Lift the fudge from the pan using the parchment overhang and slice into squares with a sharp knife, warming and wiping the knife between cuts for clean edges.

Notes

Wait a few minutes before adding sprinkles to prevent color bleeding., Choose jimmies or nonpareils as sprinkles for best texture and color retention., White chocolate chips provide richer flavor than almond bark, though almond bark yields a firmer fudge., You can customize by swapping in semisweet or milk chocolate chips, folding in nuts, mini chocolate chips, crushed cookies, or freeze-dried fruit powders., Avoid fresh berries as they add moisture and affect setting., For vegan/dairy-free versions, use dairy-free white chocolate and plant-based condensed milk substitutes, chilling longer to firm up., Double the recipe for larger pans (9×13 inch), but expect longer chilling times., Store in airtight containers in the fridge up to one week; freeze for 2-3 months (sprinkles may discolor)., Use a sharp knife warmed under hot water for clean cutting edges.

Nutrition

Find it online: https://gingerbaking.com/confetti-fudge-recipe-for-july-4th-easy-no-bake-dessert-for-a-crowd-emmas-cake-studio/