This Watermelon fudge is perfect for summertime, sweet and fudgy, perfect for a BBQ or picnic. It’s so easy to make, that you can whip up a batch in no time.
RECIPE FEATURES
- Quick and Easy – all you need is a few basic ingredients and a few minutes
- Freezer Friendly – freeze this fudge for up to 3 months for a sweet treat anytime.
- Kid Approved – kids love the creamy and sweet taste, plus it looks fun
If you love watermelon you may also enjoy these Watermelon Cupcakes.
WHAT YOU’LL NEED
Butter– salted or unsalted will work fine
Sugar– granulated or pure sugar cane will work best
Flour– all purpose flour only
Mini Chocolate Chips – any kind of chocolate that you prefer. I used milk chocolate
Sweetened Condensed Milk– any brand is fine
White Chocolate– baking chocolate such as chocolate chips or a large bar to melt
Watermelon Flavoring– any brand of flavoring is fine. I used Hobbyland,
Food Coloring Gel – Hot Pink and Green gel colors
To add the best flavor for this fudge you will also need vanilla extract, salt,
STEP BY STEP INSTRUCTIONS
Step 1. Mix the butter, sugar, and watermelon flavoring until smooth using a stand mixer or hand mixer.
Step 2. Microwave flour in a microwaveable bowl for one minute and thirty seconds.
Step 3. Add the flour and salt to the mixing bowl and mix until smooth.
Step 4. Melt the White Chocolate in the microwave at 10 second intervals, stirring between, until melted. Add the Eagle-brand milk to the melted white chocolate, and stir until smooth. Step 5, Add the White Chocolate mixture to the mixing bowl, and mix on low until completely blended.
Step 5. Divide 1/4 of the fudge into one bowl and the remaining fudge into another bowl. Color the small batch green and the larger batch pink.
Step 6. Pour the green fudge into a pan and press evenly into the pan with a spatula, or the back of a large spoon. Let sit in fridge for 15 minutes,
Step 7. Pour the hot pink fudge on top and sprinkle with mini chocolate chips. Refrigerate for at least 2 hours, or longer if needed, until the fudge is firm, and set. Cut fudge into 1 to 2 inch squares, and place on a plate or platter to serve.
TIPS AND FAQS
Softened butter is very important for this recipe. Make sure your butter has come to room temperature for best results.
Lining your pan with parchment paper will allow you to remove the fudge cleanly and make cutting easier.
HOW LONG DO THESE KEEP?
This Watermelon fudge is best stored in an airtight container in the refrigerator for up to 6 days. This recipe also freezes nicely in an airtight container for up to 3 months.
If frozen, allow to thaw in the refrigerator overnight then serve.
RELATED RECIPES
Bailey’s Irish Cream Cheesecake
Instant Pot Mint Chip Bundt Cake
Chocolate Raspberry Cheesecake
Watermelon Fudge
Equipment
- 9 x 9 Square Baking Pan
- Mixing Bowl
- Parchment Paper
- Hand or Stand Mixer
- Microwaveable bowl
Ingredients
- ½ cup butter softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ¼ teaspoon salt
- ½ cup mini chocolate chips
- 14 oz sweetened condensed milk one can
- 1 ½ cups White Chocolate melted
- 1 drop watermelon flavoring
- 3 drops of hot pink gel color
- 3 drops of green gel color
Instructions
- Spray a 9 inch square pan with cooking spray, and line the bottom with parchment paper
- In the mixing bowl of a stand mixer, mix the butter, sugar, and watermelon flavoring until smooth.
- Place the flour in a microwave safe bowl, and microwave the flour until it's hot, about 1 1/2 minutes.
- Add the flour and salt to the mixing bowl and mix until smooth
- Melt the White Chocolate in the microwave at 10 second intervals, stirring between, until melted.
- Add the sweetened condensed milk to the melted white chocolate, and stir until smooth.
- Add the White Chocolate mixture to the mixing bowl, and mix on low until completely blended.
- Divide 1/4 of the fudge into one bowl and the remaining fudge into another bowl.
- Color the small batch green and the larger batch pink.
- Pour the green fudge into a pan and press evenly into the pan with a spatula, or the back of a large spoon.
- Let sit in fridge for 15 minutes, then pour the hot pink fudge on top and sprinkle with mini chocolate chips.
- Refrigerate for at least 2 hours, or longer if needed, until the fudge is firm, and set. Cut fudge into 1 to 2 inch squares, and place on a plate or platter to serve.
Notes
- Make sure that your butter is at room temperature before starting.
- I used milk chocolate chips
Nutrition
