Party Rainbow Chip Fudge


Two of my favorite recipes to experiment with are pudding chip cookies and fudge. Looking at my Pinterest profile the other day, I realized that one of my most popular posts is of my birthday cake white chocolate pudding cookies.  Branching off from that idea, I decided to make white chocolate fudge with my favorite party rainbow chip cake mix.

To make the fudge, I used my basic recipe with creamy Hershey white chocolate chips. Before pouring the mixture into the pan, I stirred in one-third of a box of Betty Crocker party rainbow chip cake mix (which yields one cup). The cake mix melted right into the fudge mixture, maintaining the treat’s delectable creamy texture. The final product has an unmistakable cake batter taste. Little rainbow chips dotted throughout the fudge are a delight to the eye and taste buds.

In case you were wondering, there is a difference between funfetti and rainbow chip cake mixes. Funfetti cake mix is made by Pillsbury, while Rainbow chip cake mix is exclusive to Betty Crocker. While funfetti cake mix is filled with rainbow sprinkles, rainbow chip cake mix is filled with actual rainbow colored confectionary chips.  I have always preferred rainbow chip over funfetti, and many of my birthday cakes as a child were party rainbow chip.

What is your preference: Funfetti or Rainbow Chip??


Party Rainbow Chip 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 chocolate chips
  • 1 teaspoon vanilla extract
  • 7 oz. jar Marshmallow Creme
  • 1 cup Party Rainbow Chip (dry) cake mix
  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 chocolate chips and vanilla extract.
  3. Quickly stir in marshmallow creme until no lumps remain.
  4. Stir in dry cake mix, until all powder disappears and is incorporated.
  5. Pour into a greased 9×13 inch pan. Let cool four hours on shelf or almost 2 hours in refrigerator before cutting.
To make a double batch, double all ingredients. Boil sugar/evaporated milk/butter mixture for 8 minutes instead of 5. Pour into a greased sheet pan or two greased 9x13 inch cake pans.


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