I saw a recipe for rainbow fudge on Pinterest recently, and knew I had to make it. (For a full-fledged adult in her mid-30s, it turns out I’m pretty into rainbows.) But, I wouldn’t be me if I didn’t have a couple of major issues with the original recipe… so I had to do it my own way.
First of all, it drives me crazy when a recipe site asks for an email address to access a recipe. It seems ridiculous considering how many fantastic food sites are out there, both amateur and professional, that don’t require this. Second, a rainbow with no orange? Come on, people. Not cool. Orange is like, one of the best colors. Third, they use liquid food coloring, which not only creates insipid colors but also messes with the texture of the chocolate, by virtue of being a liquid. (Small additional point of irritation- the recipe tells you exactly how many drops of each color to use.Oh. My. Godthatissoridiculous.)And finally, if I’m rainbowing it up, I really like to go for vivid colors, none of this Easter pastel crap. You’re eating what is essentially a colored sugar bomb – why restrain yourself to subdued colors? So this is my take on rainbow fudge.
I considered other color combinations, and really, you could make this however you like- in team colors, flag colors, favorite colors, holiday colors, or what have you. 6 colors makes a really tall fudge so you could certainly make fewer layers if you need fewer colors for your scheme. If you require very specific colors, you can get a wide variety of food colors from Wilton here.
Added bonus of making this recipe: even your dirty dishwasher looks beautiful afterwards.
As to the taste… it’s pretty sweet, and pretty white chocolate-y, but good nonetheless. I made it for my 9-year-old niece’s birthday, and she likes white chocolate and super sweet stuff, so I wasn’t too worried on either count. It’s almost like eating a big piece of candy corn. Since it’s so tall, it’s a good idea to cut small pieces so it doesn’t overwhelm. I think you could even make a half recipe for each layer, because mine was so tall I had to call it “fudgehenge.”
I wouldn’t call this recipe “easy” because it takes a fair amount of time and fiddling around, but it is definitely easy in terms of cooking skills. You make each fudge layer in the microwave, with only 4 ingredients, so it’s not a recipe that requires a lot of technical kitchen skills. If you can microwave, stir, possess a reasonable understanding of what a rainbow looks like, and have a loaf pan, you can make this.
Recipe: Rainbow Fudge
Makes a lot even though it looks like a little. White chocolate chips are easier to use, because you don’t have to chop them, but they don’t melt as smoothly as a bar so I don’t recommend using them. Don’t get any amount of water in the white chocolate mixture, because it can cause the chocolate to seize and harden into lumps. I say this because between colors you’ll need to wash your spatula out – so be sure to fully dry it off with a towel.
INGREDIENTS:
- 36 oz. chopped white chocolate
- 3 cups sweetened condensed milk (you’ll need to buy 3 of the 14 oz cans to get 3 cups)
- 1 1/2 tsp vanilla extract, divided
- gel or paste food coloring (like thisor this)
METHOD:
- Line a loaf pan tightly with foil. Spray lightly with non-stick cooking spray.
- Get out 6 microwave-safe cereal bowls. Into each bowl, put 6 oz. white chocolate, 1/2 cup sweetened condensed milk, and 1/4 tsp vanilla extract. Set aside.
- Put one bowl in the microwave at 30 second intervals, stirring well after each 30 seconds, until chocolate mixture is smooth and well combined with no lumps. (All microwaves are different but as a point of reference mine took about 90 seconds total.)
- Add red food coloring and stir very well so there are no white streaks, scraping the sides of the bowl and making sure you get all the way to the bottom. A rubber spatula works well for this.
- Pour into prepared loaf pan and bang the pan on the counter a few times to settle and even out the layer.
- Place into the freezer for 20-25 minutes, until hard to the touch.
- Repeat with remaining bowls, making orange, yellow, green, blue, and purple. Once the loaf pan and the layers have been in the freezer, the layer will almost immediately start to set, so you need to move quickly with spreading out the mixture and banging it on the counter so it’s not lopsided or lumpy.
- After the final layer, put it back in the freezer for 2 hours, then move it to the refrigerator to completely set for a couple more hours.
- When you’re ready to cut it, flip it onto a cutting board and remove the foil. Dip a sharp knife in hot water between cuts and wipe with a towel so the colors don’t smear together. It tastes better at room temperature and holds up pretty well for a few hours; otherwise, refrigerate it to keep.
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