Fairy Cake Fudge
If you follow my blog weekly you will note a few things; I bake with unusual ingredients, I’m a big fan of Italian desserts, I love to bring back childhood flavours and I ‘mix and match’ tastes and textures. Therefore this next recipe will come as no surprise as it follows my baking style to a T.
After my lavender and blueberry fudge I realized this is the only fudge recipe I have ever made up so I decided to play around and think up another fudge recipe to post.
When I was young my ultimate favourite food was fairy bread, surprise surprise – have I ever said I have a sweet tooth :).
Sprinkles with butter on white sweet bread…its pretty much a dessert to be honest. So I decided I would give fairy bread a makeover and turn it into a fudge. With a vanilla ‘bread’ tasting base, butter and sprinkles…this resulted in my Fairy Cake Fudge.
Ingredients:
- 3 cups (1 box vanilla cake mix)
- 1 cup icing sugar
- ½ cup butter
- ¼ cup milk
- ¼ cup sweetened condensed milk
- ¾ cup sprinkles
Method:
- Line a 20cm x 20cm cake tin with baking paper and pre-heat the oven to 175c.
- Mix the cake mix, icing sugar, milk, butter and condensed milk in a microwave safe bowl.
- Place the bowl in the microwave for 2 minutes.
- Remove and mix in with ½ cup of the sprinkles.
- Pure into the prepared tin and then scatter the remaining ¼ cup sprinkles over the top of the fudge.
- Place in the oven for 5 minutes or until the fudge shows a slight rises on the sides.
- Place on the bench to cool, then in the fridge overnight.
- Cut into 3.5cm square pieces and enjoy.
Notes:
- The oven step is not critical but will harden the top sprinkles into the fudge and produce a hard top to the fudge.
- 3 cups of cake mix is the average amount in most cake mix boxes. If your mix has less you can subtitle with more icing sugar.
Ingredients
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I made this today and loved the results. Very simple and turned out so well. I’ve never seen cake mix used this way and was interested in trying it out. It was firm enough to cut into very neat squares after a day in the fridge and I think this is really important for presentation. Too many times I’ve made slices that look great in the tin but are so difficult and messy to serve.
Thanks for a very creative recipe!!!
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