Ingredients
Here is everything you’ll need to prepare a large batch of this beautiful confetti fudge:
- 4 cups white chocolate chips (or chopped high-quality white chocolate)
- 1 can (14 oz / 397 g) sweetened condensed milk
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 cups mini colorful marshmallows (rainbow mini marshmallows work perfectly)
- ½ cup chopped nuts (optional – almonds, cashews, pecans, or pistachios)
- ¼ cup candied fruit pieces (optional but recommended for color)
- Pinch of salt
You can adjust the mix-ins depending on your preferences. If you want the exact appearance of the photo, use a mixture of rainbow marshmallows, some white marshmallows, and small candied fruit bits for extra color.
Preparing the Pan
Before you begin melting the chocolate and assembling the fudge, you need to prepare the container that will hold and shape your mixture.
Line an 8×8-inch or 9×9-inch square pan with parchment paper. Leave enough overhang on the sides so that you can easily lift the fudge out once it has chilled. Lightly butter the parchment to ensure the fudge releases cleanly. This step may seem simple, but proper preparation makes a huge difference later, especially when slicing clean, beautiful squares like those seen in the picture.
Melting the White Chocolate Base
The foundation of this treat is a smooth, velvety white chocolate mixture blended with condensed milk and butter. When combined gently, these ingredients create a texture that is thick, glossy, and ideal for binding the colorful mix-ins.
Place a medium saucepan over low heat. Add the white chocolate chips, condensed milk, and butter. Stir continuously with a silicone spatula to prevent scorching. White chocolate is more delicate than dark chocolate; it burns easily, so low heat and patience are essential. After about 5–7 minutes, you will see the chocolate mix become silky and uniform.
Once melted, remove the saucepan from the heat immediately. Add the pinch of salt and vanilla extract. Stir until completely smooth.
Adding the Mix-Ins
Allow the mixture to cool for 2–3 minutes so it doesn’t melt the marshmallows. You want the marshmallows to remain whole and colorful, not dissolve into the mixture.
Fold in:
- The mini marshmallows
- Candied fruit
- Chopped nuts (if using)
Use a gentle folding motion so the marshmallows disperse evenly without breaking or deflating. The thick white chocolate mixture will cling to the mix-ins and begin forming a cohesive mass. This is the moment when the fudge starts to look like the one in your photo—colorfully speckled and dense.
Shaping the Fudge
Transfer the mixture into the prepared pan. It will be thick, so use the back of a buttered spoon or an offset spatula to press it evenly into all corners. Try to smooth the top as much as possible, but don’t worry if it isn’t perfectly flat—small texturaI variations add charm.
If you want the surface to look extra clean and smooth, you can lay a second sheet of parchment on top and press gently with your hands.
Chilling and Setting
Place the pan in the refrigerator and allow the fudge to chill for at least 4 hours, though overnight is ideal for the cleanest cuts and best texture. During this time, the chocolate will solidify completely and bind the marshmallows and fruit pieces into a firm slab.
When fully set, lift the entire block out of the pan using the parchment overhang. Place it on a cutting board, remove the parchment, and use a long, sharp knife to slice into rectangles or squares. For the cleanest slices, warm the knife under hot water, dry it, and cut while still warm. This prevents sticking and gives you the perfect straight lines you see in the photo.
Serving the Fudge
This fudge is rich, creamy, and sweet, so small pieces are ideal. Serve them on a dessert platter, pack them into treat bags, or store them in an airtight container.
The fudge keeps well at room temperature for 4–5 days or in the refrigerator for up to 2 weeks. You may also freeze it for longer storage—just wrap tightly and thaw in the fridge before serving.
Tips for Perfect Texture
Avoid overheating the chocolate
Overheating causes white chocolate to seize or become grainy. Slow melting is key.
Keep the marshmallows intact
Wait a couple of minutes after removing the chocolate from heat before adding the marshmallows. If the mixture is too hot, the marshmallows will melt and disappear.
Use high-quality white chocolate
Better chocolate melts more smoothly and tastes richer.
Add extra mix-ins
You can experiment with cereal, crushed cookies, dried fruits, or even colorful candy-coated chocolates.
Variations You Can Try
Tropical Version
Use dried pineapple, coconut flakes, and macadamia nuts.
Holiday Version
Add red and green marshmallows, white sprinkles, and peppermint pieces.
Cookie Crunch Version
Fold in broken vanilla wafers, animal crackers, or graham crackers.
Nut Lover’s Version
Use roasted almonds, walnuts, pistachios, or cashews for extra crunch.
Why This Fudge Is So Popular
This type of fudge is beloved because it is:
- No-bake: no oven needed.
- Fast: only 10 minutes of active prep.
- Visually appealing: every slice looks beautiful with colorful inclusions.
- Extremely creamy: thanks to condensed milk and butter.
- Great for gifting: holds its shape and travels well.
- Versatile: endless mix-in combinations.
It’s a dessert that brings joy instantly—fun, sweet, nostalgic, and irresistibly rich.