Confetti Fudge Bites Recipes

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FUNFETTI FUDGE



Funfetti fudge image

Funfetti fudge all of the Funfetti and cake batter flavor with the texture of Fudge. With only 3 ingredients, this recipe is sure to be a hit!

Provided by Karli Bitner

Categories     Dessert

Number Of Ingredients 4

2 cups ghirardelli white chocolate chips
1 can sweetened condensed milk
1/2 cup funfetti cake mix
extra sprinkles

Steps:

  • Line a 8x8 inch pan with parchment paper, set aside.
  • In a large microwave safe bowl, microwave the white chocolate chips and the sweetened condensed milk. Microwave or 30 seconds at a time, stirring in between each 30 second interval until smooth.
  • Add the funfetti cake mix and desired amount of extra sprinkles and use an electric hand mixer to mix until smooth.
  • Pour into the parchment paper lined pan.
  • Refrigerate until hard and set, approx 2 hours.
  • Cut and serve.

Nutrition Facts : Calories 201 kcal, Carbohydrate 27 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 52 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

CHRISTMAS CONFETTI FUDGE



Christmas Confetti Fudge image

This fudge features crushed candy canes and is pretty easy to make. This fudge can be made ahead and kept in freezer for 6 weeks. The preparation time does not include chilling time. Recipe is from Woman's World.

Provided by CookingONTheSide

Categories     Candy

Time 20m

Yield 64 serving(s)

Number Of Ingredients 7

1 1/3 cups semi-sweet chocolate chips
4 ounces unsweetened chocolate, chopped
2 (14 ounce) cans sweetened condensed milk
1 (12 ounce) package white chocolate chips
1/8 teaspoon salt
1/3 cup red and green candy cane, coarsely crushed
1 (10 ounce) package Hershey candy cane kisses

Steps:

  • Line 8 inch square pan with foil, leaving 2 inches overhang; coat with cooking spray.
  • In microwave-safe bowl, combine semisweet chips, unsweetened chocolate and 1 can milk.
  • Microwave on high in 30 second intervals, stirring until smooth.
  • Spread evenly in pan.
  • In clean microwave-safe bowl, combine white chocolate chips, salt and remaining 1 can milk.
  • Microwave on high in 30-second intervals, stirring until smooth.
  • Stir in chopped candy canes.
  • Gently spread over semisweet layer.
  • Refrigerate until set, 6 hours or overnight.
  • Use foil to lift fudge from pan.
  • Cut into squares; top each square with candy kiss.
  • To freeze: Tightly wrap uncut fudge in plastic wrap and foil; freeze up to 6 weeks.
  • Thaw overnight in refrigerator.
  • Cut and top as directed.

Nutrition Facts : Calories 94.1, Fat 4.8, SaturatedFat 2.9, Cholesterol 5, Sodium 25.9, Carbohydrate 12.6, Fiber 0.5, Sugar 11.8, Protein 1.7

FUNFETTI FUDGE



Funfetti Fudge image

Make and share this Funfetti Fudge recipe from Food.com.

Provided by NovaLee

Categories     Candy

Time 1h15m

Yield 36 squares

Number Of Ingredients 3

1 (12 ounce) package vanilla chips (2cups)
1 (16 ounce) can pillsbury pink vanilla funfetti frosting
1 1/2 cups mini marshmallows

Steps:

  • Line a 8-inch square pan with foil extending foil over sides butter lightly.
  • Melt chips over low heat stir until smooth, remove from heat.
  • Stir in frosting.
  • Add marshmallows mix until well coated.
  • Spread into pan.
  • Sprinkle with colored sprinkles press slightly.
  • Refrigerate 1 hour.
  • Remove fudge by lifting out foil, remove foil cut into 36 squares.

MINI FUDGE BITES



Mini Fudge Bites image

Provided by Duff Goldman

Categories     dessert

Time 3h

Yield 64 bites

Number Of Ingredients 12

Nonstick cooking spray
1 1/2 cups semisweet chocolate chips
7 ounces sweetened condensed milk (half a 14-ounce can)
2 tablespoons unsalted butter
Pinch kosher salt
1/2 cup walnuts, toasted and finely chopped
1/2 teaspoon pure vanilla extract
One 16.5-ounce package ready-to-bake sugar cookie dough
All-purpose flour, for dusting
Store-bought royal icing
1 to 2 drops gel food color (any color you like)
Candied violets (see Cook's Note)

Steps:

  • For the fudge: Spray a 9-by-9-inch baking dish with cooking spray and line with parchment paper, leaving an overhang on two opposite sides so the fudge can be easily removed.
  • In a medium saucepan, combine the chocolate chips, sweetened condensed milk, butter and salt. Bring to just short of boiling over medium heat, until the mixture is loose and the chocolate chips are melted, 3 to 5 minutes. Remove from the heat and stir in the walnuts and vanilla using a wooden spoon.
  • Pour the hot mixture into the prepared baking dish and refrigerate until cool and set, about 2 hours. Then, using a 1-inch square cookie cutter, cut the fudge into cubes.
  • For the cookies: Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the cookie dough from its packaging and transfer to a lightly floured surface; roll to 1/4 inch thick. Transfer to the prepared baking sheet and parbake for 10 to 11 minutes.
  • Using the 1-inch square cookie cutter, cut the parbaked cookies and return to the prepared baking sheet. Bake the cookies until they are lightly golden around the edges, 5 to 6 minutes. If they have puffed up and lost their shape, use the same cookie cutter to punch out the cookies again while they are still warm, for cleaner edges. Transfer the cookies to a wire rack to cool.
  • For the assembly and decorations: In a medium bowl, combine the royal icing with gel food color and mix until completely incorporated. Transfer to a piping bag fitted with a round number 2 tip. Pipe a dab of the royal icing onto the center of each cookie and adhere a cube of fudge on top. Decorate each fudge bite with more royal icing then top with a candied violet. Transfer to a platter to serve.

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