Rainbow Fudge

Dec 13 , 2016

Rainbow Fudge

Rainbow Fudge – Adding a little ray of sunshine to your fudge!

The Recipe:

Rainbow Fudge

  • 2 cans (14 ounces each) sweetened condensed milk (NOT evaporated)
  • 5 boxes (6 ounces each) white chocolate baking squares, chopped
  • 1 1/4 teaspoons vanilla extract
  • Liquid food colouring (red, green, yellow, blue)

    Method:

    • Line a 9×5 inch loaf pan with foil
    • Divide sweetened condensed milk between 5 microwave-safe bowls (about 1/2 cup each)

     

    To make the bottom PURPLE layer:

    • Add 6 ounces of chopped white chocolate to one bowl of sweetened condensed milk. Microwave uncovered on high for 1 minute; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint purple by adding 9 drops red food colour and 6 drops of blue food colour; stir well. Immediately pour fudge mixture into the bottom of the foil-lined pan, spreading to the edges. Firmly tap pan on the counter to even out the layer. Place in freezer for at least 15 minutes or until top appears set.

      To make the BLUE layer:

      • Add 6 ounces of chopped white chocolate to one bowl of sweetened condensed milk. Microwave uncovered on high for 1 minute; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint purple by adding 18 drops blue colour; stir well. Gently pour and spread mixture over PURPLE layer in pan. Firmly tap pan on the counter to even out the layer. Place in freezer at least 15 minutes or until top appears set.

       

      To make the GREEN layer:

      • Add 6 ounces of chopped white chocolate to one bowl of sweetened condensed milk. Microwave uncovered on high for 1 minute; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint purple by adding 18 drops green colour; stir well. Gently pour and spread mixture over BLUE layer in pan. Firmly tap pan on the counter to even out the layer. Place in freezer at least 15 minutes or until top appears set.

       

      To make the YELLOW layer:

      • Add 6 ounces of chopped white chocolate to one bowl of sweetened condensed milk. Microwave uncovered on high for 1 minute; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint purple by adding 12 drops yellow colour; stir well. Gently pour and spread mixture over GREEN layer in pan. Firmly tap pan on the counter to even out the layer. Place in freezer at least 15 minutes or until top appears set. 

       

      To make the RED layer:

      • Add 6 ounces of chopped white chocolate to one bowl of sweetened condensed milk. Microwave uncovered on high for 1 minute; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint purple by adding 18 drops red colour; stir well. Gently pour and spread mixture over YELLOW layer in pan. Firmly tap pan on the counter to even out the layer.

      Refrigerate at least 12 hours or until cold and firm. Cut into 8 rows by 4 rows, trimming edges as desired. If fudge becomes soft during slicing, return to the fridge to firm up. Store covered in the fridge. 

        Active time: 1 hour 30 minutes        

        Total time: 13 hours 30 minutes     

        Serves: 32 pieces

         

        Source: http://dtothefifthpower.blogspot.com.au/

         


        Leave a comment

        Please note, comments must be approved before they are published