Cotton Candy Fudge is a creamy no-bake white chocolate confection swirled with pink and purple layers that taste just like spun sugar. It requires only five ingredients and sets in 2 hours in the refrigerator.
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Line an 8 x 8 inch baking pan with parchment paper. Make sure that you leave enough parchment paper overhanging the sides so that you can easily pull your fudge out of the pan once chilled. Set aside.
In a medium saucepan, on medium heat, melt together the white chocolate chips, sweetened condensed milk and unsalted butter for 6-7 minutes. Make sure to stir often so that your chocolate does not burn or seize up. You want a nice smooth mixture.
In two medium sized bowls (one for each color) add half of the melted chocolate mixture.
To the first bowl add 1 teaspoon cotton candy flavoring and the pink gel food color. Stir until all the white chocolate has turned pink. *Note-Depending on your brand, and shade, of pink you may need to add more/less food coloring to get your desired shade of pink/purple. The brand I used required a heaping ½ teaspoon but you may want to start with ⅛ teaspoon and work your way up to your desired shade.
To the second bowl add the remaining 1 teaspoon cotton candy flavoring and the purple gel food color. Stir until all the white chocolate has turned purple.
Using a large spoon, for each color, drop large spoonfuls of each color randomly into your parchment lined pan until all the cotton candy fudge has been added to the pan.
With a butter knife, or small offset spatula, make swirls in the fudge to create a pretty design.
Place an additional piece of parchment paper over the entire top surface of the fudge and gently press to smooth the top surface of the fudge. Do not remove the top piece of parchment paper until the cotton candy fudge has completely set or you may mess up the pretty swirl design created.
Chill the cotton candy fudge in the refrigerator for 2 hours or on the counter, at room temperature, for 4 hours. Slice and serve.
Store in an airtight container in the refrigerator for up to 2 weeks, or at room temperature for 3-5 days; fudge may soften in warm conditions.
8 x 8 inch baking pan · parchment paper · medium saucepan · butter knife or small offset spatula
Gel food coloring is recommended for vibrant pink and purple swirls without affecting the fudge's texture. Liquid food coloring may thin the mixture and prevent proper setting.
The fudge needs 2 hours in the refrigerator or 4 hours at room temperature to fully set before slicing and serving.
The recipe creator used LorAnn Oils cotton candy flavoring. Other oil-based candy flavorings will work; avoid extract-based versions as they may contain water.
This recipe is designed for white chocolate. Substituting other chocolate types will change the flavor profile and may affect how the cotton candy flavoring comes through.
Store in an airtight container in the refrigerator for up to 2 weeks, or at room temperature for 3-5 days. Fudge may soften in warm conditions.
