Colorful Jelly Candy Fudge

🍬 Colorful Jelly Candy Fudge

(No condensed milk, no baking, foolproof)

Ingredients

Ingredient	Amount
White chocolate chips or candy melts	2 cups (340g)
Sweetened condensed milk	1 can (14 oz / 397g)
Unsalted butter	2 tbsp
Salt	¼ tsp
Vanilla extract	1 tsp
Assorted soft jelly candies (gummy bears, fruit slices, jelly beans, etc.)	1½ cups, chopped if large
Optional: Rainbow sprinkles	2 tbsp

Instructions

1. Prep pan
Line an 8×8-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting.

2. Chop jelly candies
Cut larger gummies or fruit slices into bite-sized pieces. Toss with 1 tsp flour or cornstarch to prevent sticking/sinking (optional but helpful).

3. Melt base
In a medium saucepan over low heat, combine:

White chocolate
Sweetened condensed milk
Butter
Salt

Stir constantly until completely smooth and melted. Do not boil.

4. Flavor
Remove from heat. Stir in vanilla.

5. Add candy
Fold in 1 cup of the chopped jelly candies. Work quickly before fudge sets.

6. Pour & top
Spread evenly in pan. Press remaining ½ cup jelly candies and sprinkles onto the top.

7. Chill
Refrigerate for at least 3 hours, until firm.

8. Slice
Lift out using parchment. Use a warm, dry knife to cut into squares. Wipe blade clean between cuts.

🌈 Why This Works

White chocolate + condensed milk = ultra-creamy, stable fudge base.
Jelly candies stay soft and chewy inside, like little fruit gems.
No candy thermometer, no grainy sugar — just melt, mix, chill.

🧪 Flavor & Color Variations

Theme	Jelly Candy Mix	Extract
Tropical	Gummy pineapples, mango slices, green frogs	Coconut or banana
Berry blast	Gummy raspberries, strawberries, blueberries	Raspberry
Citrus burst	Orange slices, lemon drops, lime gummies	Lemon or orange
Sour patch	Sour gummy worms, sour bears	(no extract, just candy)
Unicorn	Pastel jelly beans, star sprinkles	Vanilla bean

❄️ Storage

Fridge: In airtight container for up to 2 weeks
Freezer: Wrap tightly, freeze up to 2 months. Thaw in fridge before slicing.

⚠️ Pro Tips

Use fresh, soft jelly candies. Hard or stale ones won’t taste good in the fudge.
Don’t overmix once candy is added, or colors will bleed.
For cleaner slices: Dip knife in hot water, wipe dry, cut slowly.
Avoid chocolate with veg oil coating (some candy melts seize). Real white chocolate works best.

This fudge is ridiculously cheerful, totally customizable, and tastes like a candy store bar. Great for holidays, parties, or just when you need color in your life.