Dessertsbiggerbolderbaking5.0
Old-Fashioned Birthday Cake Fudge
Don't say goodbye to summer yet! My Old-Fashioned Birthday Cake Fudge tastes just like the Funfetti Fudge you'd find at the boardwalk.
👥 16 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- saucepan
- pot
📝 Preparation Steps
1
Line the bottom and sides of an 8-inch (20-cm) square pan with foil and butter the foil. Set aside.
2
In a medium heatproof bowl, add the butter, vanilla extract, and almond extract. Set aside.
(½ oz/ 14 g) butter1 tablespoonvanilla extract2 teaspoons(24 oz/675 g) granulated sugar3 cups
3
In a medium, high-sided, heavy-bottomed saucepan, over medium heat, add the sugar, cream, lemon juice, and salt.
(½ oz/ 14 g) butter1 tablespoon(24 oz/675 g) granulated sugar3 cupslemon juice1 tablespoon
4
Heat and stir until the sugar is dissolved, then clip a candy thermometer to the pan and stop stirring.
5
Cook at a gentle boil without stirring (adjusting the heat as needed) until the temperature reaches 238°F (115°C), about ⏱️ 10 minutes.
6
Immediately remove from the heat and pour the contents into the bowl with the butter and extracts. Don’t use a spoon, scrape out the pot, or stir the mixture in the bowl.
7
Clip the thermometer into the bowl and let the mixture cool for about 1½ hours until it reaches 110°F (43°C).
8
Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment and stir on low for 15 to ⏱️ 20 minutes until the fudge loses its gloss and thickens.
9
Scrape into the prepared pan, then smooth the top and press the sprinkles on top. Refrigerate until chilled (at least ⏱️ 2 hours) before cutting into squares. Store in the refrigerator for up to 1 week.
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