BIRTHDAY CAKE FUDGE
Ingredients
FOR THE FUDGE
- 24 oz white chocolate
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pink food coloring
- 1/4 cup sprinkles
FOR THE BIRTHDAY CRUMBLE
- 1/4 cup sugar
- 1 tablespoon brown sugar
- 1/4 cup + 2 tablespoons cake flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 1 1/2 teaspoon clear vanilla extract
- 1 tablespoon sprinkles
Instructions
FOR THE BIRTHDAY CAKE CRUMBLE
- Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
- In a mixer fitted with a paddle attachment, combine sugars, flour, baking powder, salt and sprinkles. Mix on a low speed.
- Stream in canola oil and vanilla and turn the mixer to medium/high speed.
- Let the mixer run until the crumble starts to resemble small clusters. (About 2 minutes)
- Spread the mixture evenly on prepared baking sheet and bake for about 8 minutes.
- Let the mixture cool for 8-10 minutes and then, using a fork, break the baked crumble into smaller pieces.
FOR THE FUDGE
- Prepare an 8x8 inch pan with parchment paper.
- Place white chocolate, heavy cream and vanilla extract into a microwave safe bowl. Melt in 30 second intervals until smooth.
- Add a few drops of pink food coloring and stir. Add more if you want a darker color.
- Stir in sprinkles.
- Pour in prepared pan and smooth with a knife or offset spatula.
- Add crumble on top and press it into the fudge.
- Place in fridge for at least an hour and then cut into squares.
- Let the fudge come to room temperature before serving.
Notes
*makes about 25 pieces