No Bake Unicorn Fudge Recipes

NO-BAKE UNICORN FUDGE

No-Bake Unicorn Fudge image

Provided by Fake Bake

Categories dessert

Time 2h10m

Yield 32 pieces

Number Of Ingredients 7

Ingredients

Two 16-ounce containers vanilla frosting
1 cup purple melting candy wafers
1 cup pink melting candy wafers
1 cup blue melting candy wafers
1 cup yellow melting candy wafers
1/3 cup multicolor sprinkles
1 tablespoon metallic sprinkles

Steps:

Line an 8-by-8-inch baking dish with foil, leaving an overhang on all four sides. Divide the 2 containers of vanilla frosting equally between 4 microwave-safe bowls. Microwave each bowl of frosting until liquid, 20 to 30 seconds. Put each color of melting candy in a separate microwave-safe bowl. Microwave each color in 30-second intervals, stirring in between each, until melted and smooth. Pour each color of melted candy into a bowl of frosting and mix well. Quickly spoon each color into the prepared baking pan, swirling the colors together as you work. Tap the pan on a work surface to level the candy, then cover the top with colorful sprinkles. Gently press the sprinkles down into the fudge with your hands. Refrigerate until set, at least 1 hour. Lift the candy from the pan using the overhanging foil edges, remove the foil and cut into squares. If you like, package the fudge in small windowed boxes and tie with ribbon.

UNICORN FUDGE

Unicorn fudge image

Unicorn Fudge is my favorite way to make magical rainbows in fun food-form. A delicious dessert made in minutes.

Provided by Jennifer Fishkind

Categories Dessert

Time 2h15m

Number Of Ingredients 8

Ingredients

3½ cups white chocolate chips
14 ounce can sweetened condensed milk
3 tbsp salted butter
Pink food coloring
Purple food coloring
Blue food coloring (I used teal)
½ cup marshmallows bits
1 tbsp rainbow sprinkles

Steps:

Line an 8x8 inch baking pan with parchment paper and set aside for now.
Set three separate medium bowls with three separate stirring spoons on the countertop.
Place the white chocolate chips, sweetened condensed milk, and salted butter into a large saucepan.
Heat on medium, stirring often, until the chocolate is completely melted and the mixture is glossy, about 4 minutes. Do not overcook the mixture. As soon as the chocolate chips are melted you should be good to go. The mixture should be thick.
Remove from the heat and pour ⅓ of the fudge mixture into each of the three separate bowls.
Quickly stir in the desired amount of pink food coloring to one bowl, purple coloring into the second, and blue food coloring to the third.
Immediately use a ¼ cup measuring cup to scoop the fudge into the baking pan, alternating between colors.
Create swirls throughout the fudge with a knife. Be careful not to mix the colors too much, otherwise the contrast of the colors won't be as noticeable.
Quickly sprinkle with marshmallow bits and rainbow sprinkles. You may have to press them gently into the fudge depending on how much it has cooled down.
Refrigerate for 2-3 hours or until the fudge sets completely.
Once set, remove fudge from the pan using the parchment paper, cut into squares, and serve.

Nutrition Facts : Calories 342 kcal, Carbohydrate 42 g, Protein 5 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 24 mg, Sodium 93 mg, Fiber 1 g, Sugar 41 g, UnsaturatedFat 6 g, ServingSize 1 serving

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