This confetti fudge is more than white chocolate and sprinkles. It’s a slice of summer celebration. If you’re planning something casual but still want it to feel thoughtful, this no-bake recipe is a solid choice.
You’ll learn how to make smooth, clean-cut fudge that holds its shape, keeps well in the fridge, and shows off patriotic color. You’ll also get tips from my own trials, what worked, what didn’t, and why I always keep this one on hand when summer guests roll in.
Why This No-Bake Fudge Is My Go-To for Summer Gatherings
No ovens. No mixers. Just a pan, a spoon, and a little patience.
I keep this fudge in rotation every July. The texture is soft but sliceable. It holds its color well. And it travels better than frosted cupcakes in warm weather.
The flavor isn’t cloying like some white chocolate treats. The salt and vanilla round it out. The sprinkles add crunch without turning soggy.
White Chocolate Chips vs. Almond Bark: What You Should Know
I’ve tested both. Almond bark sets firmer, but it tastes flat.
White chocolate chips melt a little slower and need more stirring, but the flavor is richer and more natural. If your brand tends to seize, add the condensed milk slowly while stirring.
For this recipe, white chocolate chips win. Just don’t rush the melting.
Ingredients That Actually Matter in This Fudge
Start with 3 cups of white chocolate chips and 1 full can of sweetened condensed milk. Use pure vanilla extract—imitation will taste sharp next to the creamy base.
I use a quarter teaspoon of fine sea salt. It balances the sweetness without leaving a trace. And for the sprinkles? Stick with jimmies or nonpareils. Larger shapes bleed and make the texture gritty.
Let the mixture cool slightly before stirring in the sprinkles. I’ve learned the hard way—hot fudge turns them into sugar streaks.
How to Set It Right Without Cracking or Soft Spots
Line your 8×8-inch pan with parchment and grease it lightly. This helps avoid sticking, especially in the corners.
After pouring the fudge, smooth it with a spatula and tap the pan lightly on the counter. This removes air pockets and helps it settle evenly.
Refrigerate for at least 3 hours. If it’s too warm, it will slice rough or slump when served. Cold fudge gives the cleanest cut.
Serving Tips and Storage Advice from My Own Kitchen
Slice small squares. A little goes a long way. This is rich, creamy fudge, not a bar.
Serve it cold or let it come to room temperature. I prefer it chilled, it holds together longer on buffet tables.
Store leftovers in an airtight container in the fridge. They stay fresh for about a week. You can freeze the squares, but the sprinkles may sweat when thawed.
Add More Color to Your Table: Pair With These Recipes
If you’re making this for the Fourth, you might also like my Patriotic Slushie or these easy Patriotic Mousse Cups.
Want something more hands-on? The Firework Painted Macarons are fun for older kids.
And if you’re looking for something with cheesecake involved, try the Triple Berry Patriotic Cheesecake. It holds well in the fridge and layers beautifully next to the fudge.
Save This for Later and Share Your Results
Pin this fudge recipe so you can find it again for any red, white, and blue event. Summer birthdays, Labor Day picnics, or last-minute barbecues.
And I’d love to hear how yours turns out. Did you swap the sprinkles? Try it with dark chocolate? Leave a comment and let me know.
Confetti Fudge Recipe
A simple no-bake fudge with creamy white chocolate, a hint of vanilla, and patriotic sprinkles. This festive treat sets up in the fridge and slices cleanly into squares perfect for summer gatherings.
Ingredients
- 3 cups (18 oz) white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup red, white, and blue sprinkles (jimmies or nonpareils work best)
- Optional: extra sprinkles for topping
Instructions
- PREPARE THE PAN: Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment to help prevent sticking.
- MELT THE BASE: In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Cook over medium-low heat, stirring constantly, until the chocolate melts completely and the mixture is smooth. Do not allow it to boil or scorch.
- ADD VANILLA AND SALT: Remove the pan from the heat and stir in the vanilla extract and salt. Mix thoroughly to evenly distribute the flavor.
- STIR IN THE SPRINKLES: Let the mixture cool for about 5 minutes to prevent the sprinkles from melting. Fold in the red, white, and blue sprinkles gently until evenly incorporated.
- POUR AND SMOOTH: Transfer the mixture to the prepared pan. Use a spatula to spread it evenly and smooth the top. Add extra sprinkles on top if desired for decoration.
- CHILL: Refrigerate the fudge for at least 3 hours, or until it is completely firm and set.
- SLICE AND SERVE: Use the parchment overhang to lift the fudge from the pan. Cut into squares using a sharp knife. Serve cold or at room temperature.
Notes
Use jimmies or nonpareils for best results—larger sprinkle shapes may bleed color or affect texture. Store fudge in an airtight container in the refrigerator for up to one week.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 70Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 27mgCarbohydrates 9gFiber 0gSugar 8gProtein 0g
