Sixlets Funfetti Cake Batter Fudge
You can never have too many batter recipes, so give Sixlets Funfetti Cake Batter Fudge a try. For 38 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 42. One serving contains 180 calories, 2g of protein, and 7g of fat. From preparation to the plate, this recipe takes about 25 minutes. 211 person have made this recipe and would make it again. It is brought to you by Lady Behind the Curtain. A mixture of white cake mix, sweetened condensed milk, marshmallow cream, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 6%. This score is very bad (but still fixable). Similar recipes include Funfetti Cake Batter Pancakes with Rainbow Chip Icing Syrup {Funfetti Week}, Funfetti Cake Batter Cookies, and Funfetti Cake Batter Pancakes.
Servings: 42
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1-1/2 tablespoons butter
1 cup Sixlets candy
7 ounce marshmallow cream
pinch of salt
8 tablespoons sprinkles
14 ounce sweetened condensed milk
2/3 cup dry cake mix
3 cups white chocolate chips
Equipment:
baking pan
sauce pan
aluminum foil
frying pan
Cooking instruction summary:
Line a 8x8-inch baking pan with foil making sure the foil hangs over the edge.In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk; heat until melted and smooth.Add the dry cake mix and stir until the mix dissolves.Add the marshmallow; stir until melted and smooth.Add sprinkles, stir to combine. DO NOT OVER STIRPour hot fudge in prepared pan.Sprinkle on Sixlets, press down with the palm of your hand.Cover and refrigerate until set.Remove from refrigerator and cut into small squares.
Step by step:
1. Line a 8x8-inch baking pan with foil making sure the foil hangs over the edge.In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk; heat until melted and smooth.
2. Add the dry cake mix and stir until the mix dissolves.
3. Add the marshmallow; stir until melted and smooth.
4. Add sprinkles, stir to combine. DO NOT OVER STIR
5. Pour hot fudge in prepared pan.Sprinkle on Sixlets, press down with the palm of your hand.Cover and refrigerate until set.
6. Remove from refrigerator and cut into small squares.
Nutrition Information:
covered percent of daily need
