Valentine’s Day Cake Batter Fudge is a delightful and easy-to-make treat that captures the festive spirit of the holiday. This recipe is perfect for anyone looking to add a touch of homemade sweetness to their Valentine’s Day celebrations without spending hours in the kitchen, transforming everyday ingredients into a show-stopping dessert.
Key Ingredients for Valentine’s Day Cake Batter Fudge:
- 1 (14 ounce) can sweetened condensed milk, divided
- 1 (16 ounce) package white chocolate chips
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, but recommended for a true cake batter flavor)
- 1/4 cup rainbow sprinkles (Valentine’s Day themed, if possible)
- 1/4 cup pink or red food coloring (gel or liquid)
- Additional sprinkles for topping (optional)
How to Make Valentine’s Day Cake Batter Fudge:
Whipping up this Valentine’s Day Cake Batter Fudge is a breeze, promising a melt-in-your-mouth experience with every bite. Its simplicity makes it an ideal project for bakers of all skill levels, and the vibrant, festive appearance is sure to impress. With a quick preparation time of around 15 minutes and a chilling time of 2-3 hours, you can have a delightful, homemade treat ready to share or savor.
Step-by-Step Instructions:
- Prepare Your Pan: Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the fudge out later. Lightly grease the parchment paper with non-stick cooking spray or a little butter.
- Melt White Chocolate: In a medium microwave-safe bowl, combine the white chocolate chips and 1 tablespoon of the sweetened condensed milk. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the white chocolate, as it can seize.
- Incorporate Cake Batter Flavor: Stir in the vanilla extract and almond extract (if using) into the melted white chocolate mixture. This is where the magic happens, infusing that signature sweet cake batter essence.
- Add Remaining Condensed Milk and Butter: In a separate microwave-safe bowl, combine the remaining sweetened condensed milk and the unsalted butter. Microwave in 30-second intervals until the butter is melted and the mixture is warm and well combined.
- Combine Mixtures: Pour the warm condensed milk and butter mixture into the melted white chocolate mixture. Stir continuously until everything is thoroughly combined and you have a smooth, glossy fudge base.
- Add Color and Sprinkles: Divide the fudge mixture into two separate bowls. In one bowl, add the pink or red food coloring and stir until you achieve your desired vibrant hue. In the other bowl, gently fold in the rainbow sprinkles.
- Swirl the Fudge: Spoon dollops of the colored fudge and the sprinkle fudge alternately into the prepared baking pan. Using a toothpick or a knife, gently swirl the two colors together to create a marbled effect. Be careful not to over-mix, or the colors will become muddy.
- Top and Chill: If desired, sprinkle a few extra Valentine’s Day themed sprinkles over the top of the fudge. Cover the pan with plastic wrap and refrigerate for at least 2-3 hours, or until the fudge is firm and set.
- Cut and Serve: Once the fudge is firm, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut it into small squares using a sharp knife. Wipe the knife clean between cuts for neat edges.
Why You’ll Love This Valentine’s Day Cake Batter Fudge:
You’ll absolutely adore this Valentine’s Day Cake Batter Fudge for its intoxicatingly sweet, unmistakable cake batter flavor and its incredibly creamy, melt-in-your-mouth texture, reminiscent of your favorite celebratory cake but in a wonderfully portable format. It’s a cost-effective alternative to store-bought chocolates, allowing you to create a personalized and impressive treat without breaking the bank, perfect for gifting or enjoying yourself without the hefty price tag. The burst of rainbow sprinkles adds a delightful pop of color and a subtle textural contrast that makes each bite a joyous occasion, far surpassing the average chocolate bar in festive appeal and pure deliciousness.
This fudge is more than just a dessert; it’s a little box of happiness, a charming way to express affection on Valentine’s Day, or simply a delightful indulgence for any day you need a sweet pick-me-up. Imagine the smiles when you present these vibrant, homemade confections! So, gather your ingredients and dive into this easy and rewarding recipe – your taste buds will thank you, and your loved ones will be utterly charmed by your sweet creation.
Storing and Reheating Tips:
To keep your Valentine’s Day Cake Batter Fudge tasting its best, proper storage is key.
- Refrigeration: Store the fudge in an airtight container in the refrigerator for up to 2 weeks. This method helps maintain its firm texture and fresh flavor.
- Room Temperature: While it can be stored at room temperature in a cool, dry place for up to 3-4 days, the texture may soften, especially in warmer environments.
- Freezing: For longer storage, you can freeze the fudge. Cut it into individual squares and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 3 months. To thaw, simply transfer the frozen fudge to the refrigerator and allow it to come to room temperature.
- Reheating: This fudge is best enjoyed cold or at room temperature. Reheating is generally not recommended as it may cause the chocolate to melt and the texture to become greasy.
Final Thoughts:
This Valentine’s Day Cake Batter Fudge is the perfect blend of festive fun and effortless indulgence. Its delightful flavor and easy preparation make it a must-try for anyone wanting to spread some sweet cheer this Valentine’s Day. Whip up a batch, share the love, and enjoy every delicious bite!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Valentine’s Day Cake Batter Fudge
Ingredients
Equipment
Method
- Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the fudge out later. Lightly grease the parchment paper with non-stick cooking spray or a little butter.
- In a medium microwave-safe bowl, combine the white chocolate chips and 1 tablespoon of the sweetened condensed milk. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the white chocolate, as it can seize.1 (16 ounce) package white chocolate chips, 1 (14 ounce) can sweetened condensed milk
- Stir in the vanilla extract and almond extract (if using) into the melted white chocolate mixture. This is where the magic happens, infusing that signature sweet cake batter essence.1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- In a separate microwave-safe bowl, combine the remaining sweetened condensed milk and the unsalted butter. Microwave in 30-second intervals until the butter is melted and the mixture is warm and well combined.1 (14 ounce) can sweetened condensed milk, 2 tablespoons unsalted butter
- Pour the warm condensed milk and butter mixture into the melted white chocolate mixture. Stir continuously until everything is thoroughly combined and you have a smooth, glossy fudge base.
- Divide the fudge mixture into two separate bowls. In one bowl, add the pink or red food coloring and stir until you achieve your desired vibrant hue. In the other bowl, gently fold in the rainbow sprinkles.1/4 cup pink or red food coloring, 1/4 cup rainbow sprinkles
- Spoon dollops of the colored fudge and the sprinkle fudge alternately into the prepared baking pan. Using a toothpick or a knife, gently swirl the two colors together to create a marbled effect. Be careful not to over-mix, or the colors will become muddy.
- If desired, sprinkle a few extra Valentine’s Day themed sprinkles over the top of the fudge. Cover the pan with plastic wrap and refrigerate for at least 2-3 hours, or until the fudge is firm and set.Additional sprinkles
- Once the fudge is firm, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut it into small squares using a sharp knife. Wipe the knife clean between cuts for neat edges.