This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
Over the past year, this Unicorn Fudge has been my most popular post by FAR. I could be the fact that everyone seems to be obsessed with Unicorns these days. Or, that people seem to really really like sprinkles (like me). Or, it could be the fact that this recipe is so easy to make it is almost impossible not to try.
Whatever the reason is, people seem to love it. So I decided to make an Easter version. But this time, instead of using regular heavy cream I used International Delight Creamer instead. The best part about using this creamer is the fact that International Delight comes in a variety of flavors – everything from White Chocolate Macadamia to Salted Caramel Mocha.
So instead of using an extract to flavor the fudge, you can just use a flavored creamer!! I made a Cinnamon Rolls batch – and let me tell you, it was UNREAL. The recipe I gave you here is just with the Classic Vanilla – but this is totally interchangeable with the other flavors.
So if you are looking for a quick and easy Easter Dessert, now you have it!
EASTER BUNNY FUDGE
Ingredients
EASTER BUNNY FUDGE
- 12 oz white chocolate chips
- 1/4 cup International Delight Creamer
- Food coloring
- Sprinkles
Instructions
EASTER BUNNY FUDGE
- Prepare the bunny mold with1/4 teaspoon of sprinkles in each cavity.
- Place white chocolate and International Delight Creamer into a microwave safe bowl. If you want to add a flavorful extract, add 1/4 teaspoon as well. Melt in 30 second intervals until smooth.
- Add a few drops of food coloring and stir. Keep adding until you get the desired color.
- Use a spoon or piping bag to fill each cavity mold. Lightly bang the mold on the table a few times.
- Place in the fridge for at least an hour.
- Unmold the bunnies and let them come to room temperature before serving.
