I love how easy and playful this fudge is—no oven, no candy thermometer, and just a handful of ingredients. The bubblegum flavor is unique and unexpected, and the marshmallows give it a light, fluffy feel that melts in my mouth. It’s a recipe I can make ahead and customize with different colors or flavors depending on the occasion. Plus, it always brings out smiles when I share it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups white chocolate chips or chopped white chocolate 1 can (14 oz) sweetened condensed milk 2 tablespoons unsalted butter 1 teaspoon bubble-gum flavoring 1/2 teaspoon vanilla extract White food gel (optional) Pink food gel (optional) 2 cups mini marshmallows 1/4 cup confetti rainbow sprinkles
Directions
I line a 9×9-inch baking tin with parchment paper, making sure there’s some overhang so I can lift the fudge out easily after it sets.
In a large microwave-safe bowl, I combine the white chocolate, sweetened condensed milk, and butter. I microwave the mixture in 40-second bursts, stirring between each one, until it’s smooth and fully melted. I make sure not to overheat it to avoid seizing the chocolate.
I stir in the bubble-gum flavoring and vanilla extract. If I’m using food gel, I divide the mixture into two bowls, tint one white and the other pink, and swirl them gently back together for a marbled effect.
Once flavored and tinted, I gently fold in the mini marshmallows.
I pour the mixture into the prepared tin and smooth the top with a spatula. Then I sprinkle the top with the confetti rainbow sprinkles for a fun, festive finish.
I refrigerate the fudge for about 2 hours or until it’s completely set. Then I lift it out of the tin using the parchment paper, cut it into 16 squares, and serve.
Servings and Timing
This recipe yields 16 squares of fudge. Prep Time: 25 minutes Cook Time: 0 minutes Chill Time: 2 hours Total Time: 2 hours 25 minutes
Variations
I sometimes swap the bubble-gum flavoring with cotton candy, strawberry, or cherry extract for a different twist.
For holidays, I change the sprinkle colors—pastels for spring, reds and greens for winter.
If I want an extra bite, I fold in chopped candy pieces or crushed cookies along with the marshmallows.
I also like making mini versions using silicone molds for individual party treats.
Storage/Reheating
I store the fudge in an airtight container in the refrigerator for up to one week. For longer storage, I freeze the cut squares in a sealed container for up to 2 months. When ready to enjoy, I let them thaw in the fridge or at room temperature for about 30 minutes. I don’t reheat this fudge—it’s best served chilled or slightly softened.
FAQs
Can I make this without a microwave?
Yes, I can melt the white chocolate, condensed milk, and butter together in a saucepan over low heat. I stir constantly to avoid burning the chocolate.
What’s the best white chocolate to use?
I always go for high-quality white chocolate chips or baking bars without waxy coatings. It melts more smoothly and gives better flavor and texture.
Can I use regular food coloring instead of gel?
I prefer gel because it’s more concentrated and won’t affect the texture of the fudge, but a small amount of liquid food coloring will work in a pinch.
Will the marshmallows melt into the fudge?
No, they hold their shape nicely when folded in at the end. I make sure the mixture isn’t too hot when I add them so they don’t dissolve.
Can I make this recipe dairy-free?
I haven’t tried it, but I could experiment using dairy-free white chocolate, vegan condensed milk, and plant-based butter. The texture might vary slightly.
Conclusion
This Bubblegum Cloud Fudge is the kind of treat that brings out my inner kid. It’s playful, easy to make, and full of creamy, chewy, sweet fun. Whether I’m whipping it up for a celebration or just because I want something cheerful in the fridge, it’s a no-fail recipe that always delivers a little magic in every bite.
This dreamy bubblegum cloud fudge recipe is soft, sweet, and swirled with marshmallows and sprinkles—perfect for parties, gifts, or a fun no-bake treat.
Ingredients
3 cups white chocolate chips or chopped white chocolate
1 can (14 oz) sweetened condensed milk
2 tbsp unsalted butter
1 tsp bubble-gum flavoring
½ tsp vanilla extract
White food gel (optional)
Pink food gel (optional)
2 cups mini marshmallows
¼ cup confetti rainbow sprinkles
Instructions
Line a 9×9-inch baking tin with parchment paper.
In a microwave-safe bowl, combine white chocolate chips, condensed milk, and butter. Microwave in 40-second intervals, stirring between each, until melted and smooth.
Stir in bubble-gum flavoring and vanilla extract.
(Optional) Divide mixture in half and tint one portion with pink food gel and the other with white. Gently swirl together for a marbled effect.
Fold in mini marshmallows carefully to avoid melting them.
Pour the mixture into the prepared pan. Smooth the top with a spatula.
Sprinkle with confetti rainbow sprinkles.
Chill in the refrigerator for at least 2 hours or until fully set.
Once firm, lift the fudge out using the parchment, cut into 16 squares, and serve.
Notes
Use high-quality white chocolate for the best texture and flavor.
Do not overheat the chocolate to avoid it seizing or becoming grainy.
Chill fully before slicing to get clean, smooth edges.
Try flavor variations like cotton candy or strawberry, or use different food color gels for themed fudge!
