Unicorn fudge
Makes: around 30 pieces
Prep time: 20 mins Total time: 
Recipe photograph by Tara Fisher
Unicorn fudge
This unicorn fudge recipe is so easy and looks so effective!
Makes: around 30 pieces
Prep time: 20 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
118Kcal
Fat
5gr
Saturates
3gr
Carbs
16gr
Sugars
15gr
Fibre
0gr
Protein
2gr
Salt
0gr
Blondies Kitchen
Chelsie Collins and Kristelle Levy are the founders of sweet treat company Blondies Kitchen. They also run a popular Milk & Cookie Bar at Selfridges in London.
See more of Blondies Kitchen’s recipes
Blondies Kitchen
Chelsie Collins and Kristelle Levy are the founders of sweet treat company Blondies Kitchen. They also run a popular Milk & Cookie Bar at Selfridges in London.
See more of Blondies Kitchen’s recipes
Ingredients
- 1 x 397g tin condensed milk
- 400g Belgian white chocolate, finely chopped
- 3 different shades of gel or paste food colouring
- 50g mini marshmallows
- 1 x tube of coloured sprinkles, to decorate
Step by step
Get ahead
The fudge keeps for up to 2 weeks in an airtight container in the fridge.
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Line the base and sides of a 900g loaf tin with baking paper. Tip the condensed milk and chocolate into a wide nonstick pan and melt together on the lowest heat, stirring frequently.
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Once melted, divide the mixture equally between 3 bowls. Add a different colouring to each bowl and stir in well. Pour into the tin in layers (you can swirl them together lightly, if you wish). Scatter over the marshmallows and sprinkles, lightly pressing them into the mixture. Cover and chill in the fridge overnight, or for at least 8 hours until set firm.
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Tip the fudge out of the tin and remove the baking paper. Cut into slices, and then into fingers. Serve straight from the fridge.
