Submitted by Rebecca Edwards
Rainbow Fudge
Ingredients
- 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
Instructions
- 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!
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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.
Made this yesterday and cut it today. Might be time consuming but well worth it. My niece will love this as a birthday treat. Thank you for the recipe.
Guys, whats the weight of chocolate in a bag? I can only buy it in bars 🙁
They seem to average between 200-230g a bag of white choc cooking melts
On average though I try to keep white choc to a minimum of 600g to help setting 🙂
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 🙂