Rainbow Fudge

Submitted by Rebecca Edwards

Rainbow Fudge

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Prep Time 5 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 35 mins


  • 2-4 bags of white cooking chocolate (depends on size of your loaf pan)
  • 1-2 tins of sweetened condensed milk ( 1 tin per two bags of chocolate)
  • 1 tablespoon of real butter
  • 1 teaspoon of vanilla extract
  • Food dye (red, blue and yellow and to make all colours)
  • Loaf pan
  • Ceramic bowl (to blend dye into portioned fudge mix)
  • Baking paper
  • Spoon
  • Ladle


  • 1. Add your white cooking chocolate and condensed milk into your slow cooker on low heat. Also add butter and vanilla extract.
  • 2. Stir every 15 minutes or so.
  • 3. Line your loaf pan with baking paper.
  • You may find that a 'skin' has formed in between stirring, this is fine. Stir again until dissolved.
  • 4. After about 90 minutes you should have a smooth homogenous (evenly combined) mixture.
  • 5. Using a ladle poor a quantity of liquid fudge into the ceramic bowl and blend a few drops of food dye until desired shade is achieved. Work fairly quickly and pour into your lined loaf pan. I found using a knife to blend worked very well.
  • 6. Place your loaf pan in the fridge for about 5-10 minutes. During this time rinse the bowl and knife ready to blend the next colour.
  • 7. Repeat steps 5 and 6 until you have used an even amout of mixture to create the number of layers you desire.
  • 8. Refrigerate approximately 5 hours then using a clean knife, cut fudge into desired thickness.
  • TIP: you could cut slices off then use an appropriately sized cookie cutter and cut themed shapes out!

5 thoughts on “Rainbow Fudge”

  1. I made this and I added a bubble gum essence to the white mixture before I added the colours. It turned out great and everyone really enjoyed it. Will make it again in the future.

  2. Wow this recipe is fantastic! Takes a little longer with the different coloured layers but totally worth the effort. My 9 yo helped with making this and it was so much fun!
    We used 3 × 200gm white choc blocks, 1 × 375gm white choc melts, 2 × 397gm sweetened condensed milk, 1 TBS real butter and 2 tsp vanilla extract – it filled the loaf tin to the brim and we were able to make 7 different colours. The colours are just so vibrant! Highly recommend this recipe 🙂

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