White Chocolate Funfetti Fudge (Kid-Friendly Treat) – Easy, Colorful, and No-Bake

This cheerful fudge is the kind of treat that makes kids’ eyes light up. It’s creamy, sweet, and packed with sprinkles for a festive bite in every square. You only need a handful of ingredients and a few minutes on the stove.

No special equipment, no candy thermometer, and no tricky steps. It’s perfect for birthdays, school parties, or a rainy afternoon baking project with little helpers.

Print Recipe

White Chocolate Funfetti Fudge (Kid-Friendly Treat) - Easy, Colorful, and No-Bake

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Servings: 16 servings

Ingredients

• White chocolate chips (about 3 cups or 18 oz)
• Sweetened condensed milk (1 can, 14 oz)
• Unsalted butter (2 tablespoons)
• Vanilla extract (1 teaspoon)
• Salt (a small pinch, optional but recommended)
• Rainbow jimmies sprinkles (1/2 cup, plus extra for topping)
• Nonstick spray or parchment (for lining the pan)

Instructions

• Prep the pan: Line an 8x8-inch baking pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment if needed.
• Combine base ingredients: In a medium saucepan, add white chocolate chips, sweetened condensed milk, and butter.
• Heat gently: Warm over low heat, stirring constantly with a rubber spatula until smooth.Keep the heat low to avoid scorching or seizing.
• Flavor it: Remove from heat and stir in vanilla and a pinch of salt. Mix until glossy and uniform.
• Add the sprinkles: Let the mixture cool for 1–2 minutes so it’s warm, not hot. Fold in the sprinkles gently so the colors don’t bleed.
• Pour and top: Spread the fudge evenly in the prepared pan.Sprinkle extra jimmies on top and press lightly to set them.
• Chill: Refrigerate for 2–3 hours, or until firm enough to slice cleanly.
• Slice and serve: Lift the fudge out using the parchment. Cut into small squares with a sharp knife. Wipe the knife between cuts for neat edges.

Why This Recipe Works

This fudge skips complicated candy-making steps and uses simple pantry ingredients. Sweetened condensed milk gives the fudge a smooth, creamy texture without fuss.

White chocolate melts beautifully and pairs nicely with vanilla, letting the rainbow sprinkles stand out. The mixture sets quickly in the fridge, so you can make it in the morning and serve it after lunch.

Shopping List

• White chocolate chips (about 3 cups or 18 oz)
• Sweetened condensed milk (1 can, 14 oz)
• Unsalted butter (2 tablespoons)
• Vanilla extract (1 teaspoon)
• Salt (a small pinch, optional but recommended)
• Rainbow jimmies sprinkles (1/2 cup, plus extra for topping)
• Nonstick spray or parchment (for lining the pan)

How to Make It

1. Prep the pan: Line an 8×8-inch baking pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment if needed.
2. Combine base ingredients: In a medium saucepan, add white chocolate chips, sweetened condensed milk, and butter.
3. Heat gently: Warm over low heat, stirring constantly with a rubber spatula until smooth.

   Keep the heat low to avoid scorching or seizing.

4. Flavor it: Remove from heat and stir in vanilla and a pinch of salt. Mix until glossy and uniform.
5. Add the sprinkles: Let the mixture cool for 1–2 minutes so it’s warm, not hot. Fold in the sprinkles gently so the colors don’t bleed.
6. Pour and top: Spread the fudge evenly in the prepared pan.

   Sprinkle extra jimmies on top and press lightly to set them.

7. Chill: Refrigerate for 2–3 hours, or until firm enough to slice cleanly.
8. Slice and serve: Lift the fudge out using the parchment. Cut into small squares with a sharp knife. Wipe the knife between cuts for neat edges.

Storage Instructions

Keep fudge in an airtight container with parchment between layers.

Store in the fridge for up to 1 week. For a softer bite, let pieces sit at room temperature for 10–15 minutes before serving. You can also freeze it for up to 2 months; thaw overnight in the fridge.

Benefits of This Recipe

• No-bake and quick: Minimal stovetop time and no thermometer needed.
• Kid-friendly steps: Stirring, sprinkling, and smoothing are perfect tasks for little helpers.
• Customizable: Swap sprinkles for seasonal colors or add-ins.
• Party-ready: Bright colors and clean squares look great on dessert trays.

What Not to Do

• Don’t overheat the chocolate. High heat can cause it to seize.

  Low and slow is best.

• Don’t add sprinkles to hot fudge. Heat makes colors bleed. Let it cool slightly first.
• Don’t use nonpareils. These tiny beads tend to bleed and crunch oddly. Use jimmies for best results.
• Don’t skip the salt. A pinch balances the sweetness and enhances flavor.
• Don’t cut before it sets. Rushing leads to messy, soft squares.

Alternatives

• Flavor swaps: Use almond extract, cake batter extract, or a touch of lemon extract for a twist.
• Mix-ins: Try mini marshmallows, crushed freeze-dried strawberries, or mini M&M’s (fold in after cooling slightly).
• Festive themes: Use red and green sprinkles for holidays, pastels for spring, or team colors for game day.
• Dairy-free option: Use dairy-free white baking chips and sweetened condensed coconut milk.

  Flavor may be slightly different but still delicious.

• Microwave method: Melt chips, condensed milk, and butter in 20–30 second bursts, stirring between each, until smooth.

FAQ

Why did my chocolate seize?

White chocolate is sensitive to heat. If it gets too hot or comes into contact with water, it can clump. Keep heat low, stir constantly, and avoid steam or splashes from the pot.

Can I use a 9×9-inch pan?

Yes, but the fudge will be slightly thinner and may set a bit faster.

Check firmness after 90 minutes and adjust cut size as you like.

Which sprinkles work best?

Use classic rainbow jimmies. They hold their shape and color better than nonpareils or sanding sugar, which can bleed easily.

How sweet is this fudge?

It’s sweet, as fudge should be. The pinch of salt and vanilla add balance.

You can cut smaller squares for a perfectly sized treat.

Can I double the recipe?

Yes. Use a 9×13-inch pan and keep the stovetop heat low. The mixture may need an extra minute or two to melt evenly.

How do I get clean slices?

Chill until firm, then use a sharp knife warmed under hot water and wiped dry.

Clean the blade between cuts for tidy edges.

Final Thoughts

This White Chocolate Funfetti Fudge is quick, colorful, and a guaranteed crowd-pleaser. It’s the kind of recipe you’ll reach for when you need something easy that still feels special. Keep the ingredients on hand, and you can whip up a batch whenever a celebration—or a sweet craving—pops up.

Simple steps, bright sprinkles, happy kids. That’s a win.