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5 from 1 vote
Homemade Birthday Cake Fudge is cut into squares and presented on parchment paper. The Funfetti Fudge is covered in rainbow sprinkles.
Print Recipe
Old-Fashioned Birthday Cake Fudge
Prep Time
10 mins
Cook Time
15 mins
Cool Time
4 hrs
 

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.

Course: Dessert
Cuisine: American
Servings: 16 people
Author: Gemma Stafford
Ingredients
  • 1 tablespoon (½ oz/ 14 g) butter
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 3 cups (24 oz/675 g) granulated sugar
  • 1½ cups (12 fl oz/360 ml) heavy whipping cream
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • 4 tablespoons rainbow sprinkles
Instructions

  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.

  3. In a medium, high-sided, heavy-bottomed saucepan, over medium heat, add the sugar, cream, lemon juice, and salt.

  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.