Funfetti Fudge

Funfetti Fudge
     Have you ever eaten the funfetti cake mix from Betty Crocker? It was always my favorite as a child. My mom used to make it for me almost every year for my birthday. I was thinking about this yesterday when it was time to make more fudge for my husband’s students. Funfetti cake mix is basically a white cake with rainbow sprinkles added, so why couldn’t I just add rainbow sprinkles to my fudge?
     The trick to keeping the sprinkles from melting is freezing them before adding them to the hot white chocolate fudge base. The result is a very colorful, fun-looking and creamy fudge. Just one glance brings back fond memories of funfetti cake birthdays.
Bringing the evaporated milk, butter, and sugar to a rolling boil
Adding the chips and vanilla
Stirring in the lumps of marshmallow creme
Sitrring the last of the marshmallow lumps out
Adding the frozen rainbow sprinkles
Poured into the greased pan and cooling
Funfetti Fudge
Prep time
Cook time
Total time
Serves: 48
  • ¾ cup butter (1 & ½ sticks)
  • 3 cups white sugar
  • ¾ cup evaporated milk
  • 12 oz. white baking chips
  • 1&1/2 teaspoons vanilla extract
  • 7 oz. jar Marshmallow Creme
  • 1 cup rainbow sprinkles, frozen
  1. In a large saucepan over medium heat, stir together butter, sugar, and evaporated milk. Stirring constantly, bring mixture to a ROLLING boil. Boil and continue stirring constantly for 5 minutes.
  2. Remove from heat and immediately stir in the white chips and vanilla extract.
  3. Quickly stir in marshmallow creme until no lumps remain.
  4. Stir in frozen rainbow sprinkles, just enough to incorporate.
  5. Pour into a greased 9x13 inch pan. Let cool four hours on shelf or almost 2 hours in refrigerator before cutting.
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  1. Yum, that looks delicious!

  2. I cannot wait to try this. Looks amazing….thank you for sharing!

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