- Line an 20×20 cm (8×8 inch) pan with parchment paper, leaving overhang for easy lifting.
- Lightly grease the parchment (optional but helpful for clean release).
Step 2: Melt Gently for a Smooth Base
- In a heavy saucepan over low heat, add sweetened condensed milk, white chocolate, and butter.
- Stir constantly with a silicone spatula, scraping the bottom and sides, until fully melted and smooth.
- Do not rush the heat. White chocolate can seize or scorch if overheated.
Step 3: Flavor and Balance
- Remove pan from heat.
- Stir in vanilla, bubblegum flavoring (start with 1/4 tsp, then build), and a pinch of salt.
- Taste carefully (it will be sweet and warm). Add a tiny bit more bubblegum flavoring if needed.
Step 4: Create the Cloud Swirl
- Divide fudge into 2 or 3 bowls.
- Color one bowl pink, one bowl blue, and leave one white (optional for a tricolor cloud effect).
- Spoon dollops into the prepared pan in random patches.
- Use a butter knife to gently swirl—2 or 3 passes is enough. Over-swirling turns it one color.
- Top with sprinkles if desired, pressing lightly so they stick.
Step 5: Set
- Let fudge cool at room temperature for 30 minutes.
- Refrigerate for 2–3 hours until firm.
- Lift out using parchment and slice into squares with a warm, clean knife.
Serving and Storage:
Serving
- Best texture: Serve slightly cool or at room temperature for the creamiest bite.
- Party tray idea: Pair with pastel cookies, marshmallows, and fruit skewers for a “candy cloud” dessert table.
- Clean cuts: Warm the knife under hot water, wipe dry, and slice—repeat for sharp edges.
Storage
- Refrigerator: Store in an airtight container up to 10 days. Separate layers with parchment.
- Room temperature: Safe for a few hours at a party; for best texture, keep cool if your room is warm.
- Freezer: Freeze squares up to 2 months. Thaw in the fridge overnight.
- Gift tip: Wrap pieces in wax paper and store in a tin for a cute, bakery-style presentation.
Tips:
- Use low heat. White chocolate burns easily. Slow melting = smooth fudge.
- Choose gel coloring. Liquid color can thin the fudge; gel gives vibrant color without changing texture.
- Go easy on bubblegum flavoring. It’s strong. Add a drop at a time until it tastes right.
- Salt is not optional. A pinch cuts sweetness and makes the flavor taste cleaner.
- Don’t over-stir after coloring. Overmixing adds air and can dull the glossy finish.
- Line your pan well. Parchment overhang makes lifting and cutting easy and neat.
Variations:
- Cotton Candy Cloud Fudge: Use cotton candy flavoring instead of bubblegum and swirl pastel pink and purple.
- Strawberry Bubblegum: Add 1–2 tbsp crushed freeze-dried strawberries for a fruity, slightly tart twist.
- Unicorn Sprinkle Explosion: Press a thick layer of sprinkles and edible pearls on top for a party-ready look.
- Marshmallow “Extra Cloud”: Fold in mini marshmallows right after melting (work fast so they don’t fully dissolve).
- Bubblegum Swirl Bark: Spread fudge thinner on a parchment-lined tray and break into pieces like bark.
- Chocolate-Dipped Squares: Dip half of each piece in melted dark chocolate for a sweet-bitter contrast.
Tips:
This second tips section is intentionally included to match your requested structure. These are the “fudge pro” details that help you
get the smoothest texture, the prettiest swirls, and the most reliable set—especially if you’re making this for gifting or parties.
- Use a heavy-bottom pot. Thin pots create hot spots that can scorch white chocolate.
- Stir with a silicone spatula. It scrapes the pot clean and prevents burning along the edges.
- Control softness. If your fudge is too soft, reduce butter slightly next time or chill longer before slicing.
- Don’t add water. Even a small amount of water can cause white chocolate to seize and turn grainy.
- Swirl gently. Two or three swirls are enough for a cloud effect—over-swirling makes mud.
- Keep it cool for events. If serving outdoors or in a warm room, store the tray over a chilled gel pack.
Conclusion:
Bubblegum Cloud Fudge is a dessert that’s meant to make people smile. It’s creamy, pastel, and melt-in-your-mouth soft,
with a playful bubblegum flavor that feels nostalgic and fun. Because it’s made with a simple condensed milk + white chocolate base,
it’s also beginner-friendly—no candy thermometer, no complicated steps, just gentle heat and steady stirring.
Whether you swirl it into dreamy pink-and-blue clouds, top it with sprinkles, or add marshmallows for extra fluffiness, this fudge is
perfect for birthdays, baby showers, themed parties, and edible gifts. Make a batch, cut neat squares, and watch the “oohs” happen the
moment it hits the table.
FAQ:
What is bubblegum flavoring, and where do I find it?
Bubblegum flavoring is a concentrated food-safe extract used for candy and baking. It’s usually sold in baking supply stores or online.
Start with a small amount because it’s strong.
Can I use bubblegum syrup instead of flavoring?
You can, but syrups add extra liquid and sugar, which can make fudge too soft. If using syrup, add a small amount and reduce butter slightly.
Why did my white chocolate turn grainy?
Graininess usually happens from overheating or moisture. Keep heat low, stir constantly, and avoid any water or steam getting into the pot.
Do I have to refrigerate fudge?
For best texture and freshness, yes. It can sit out for a few hours for serving, but long-term storage is best in the fridge.
Can I make it dairy-free?
It’s possible using dairy-free condensed milk and dairy-free white chocolate alternatives, but texture and set can vary by brand.
If you try it, keep the method the same and chill longer before slicing.
How do I cut clean squares without cracking?
Chill until firm, then warm a knife under hot water, wipe dry, and slice in one smooth motion. Wipe the blade between cuts for neat edges.
