Old-Fashioned Birthday Cake Fudge
Old-Fashioned Birthday Cake Fudge is a nostalgic treat that brings the joy of celebration to every bite. Best of all, it’s ready in just 10 minutes of prep and 15 minutes of cooking, leaving you plenty of time to enjoy the festivities.
Ingredients
- 1 tablespoon butter ½ oz/ 14 g
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 3 cups granulated sugar 24 oz/675 g
- 1½ cups heavy whipping cream 12 fl oz/360 ml
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 4 tablespoons rainbow sprinkles
Instructions
- Line the bottom and sides of an 8-inch (20-cm) square pan with foil and butter the foil. Set aside.
- In a medium heatproof bowl, add the butter, vanilla extract, and almond extract. Set aside.
- In a medium, high-sided, heavy-bottomed saucepan, over medium heat, add the sugar, cream, lemon juice, and salt.
- Heat and stir until the sugar is dissolved, then clip a candy thermometer to the pan and stop stirring.
- Cook at a gentle boil without stirring (adjusting the heat as needed) until the temperature reaches 238°F (115°C), about 10 minutes.
- 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.
- Clip the thermometer into the bowl and let the mixture cool for about 1½ hours until it reaches 110°F (43°C).
- 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.
- 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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