Oh yeah. I went there.
I have to admit that while I am totally anti-pre-made mixes when it comes to baking and cooking, I have a weakness for funfetti cake mix and vanilla canned frosting. I mean, come on. Fake? Absolutely. Delicious? No doubt about it.
I always always ALWAYS am looking for ways to replicate the flavoring using natural ingredients. Maybe the fact that I’ve struggled with this for weeks (months? years?) speaks to how artificial the ingredients in those things are. After scouring the internet for cake batter flavored baked goods, I was annoyed that everything I looked at called for a box mix. So I was determined to make cake batter fudge, even if it meant testing and modifying it myself (I know, life is sooo hard). Luckily, the result is UNBELIEVABLE. And, would you believe it, so incredibly simple! It actually tastes like cake batter from the box. And it looks adorable! WIN.
[EDITED: Some of you were having issues in regards to the fudge setting, so I think I finally worked out the kinks! The new proportions will make more fudge, and I have adjusted the recipe accordingly. Happy baking!)
Funfetti Cake Batter Fudge
1 14 ounce can sweetened condensed milk
3.5 cups white chocolate chips
3 tsp Vanilla Extract
1/2 tsp Almond Extract
Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly muddy color).
Transfer to an aluminum-foil lined 8×8 inch baking pan for very thick fudge, or a 11X7 pan (recommended). Let set at room temperature or in the refrigerator.
Once set, cut into cubes (and peel off the foil!). Store leftovers in an airtight container in a cool place.