Ingredients
Equipment
Method
- Step 1: Melt the Good Stuff Grab a nice, microwave-safe bowl. Toss in your white chocolate chips and pour that glorious can of sweetened condensed milk right over the top. Give it a little stir just to combine things loosely.
- Step 2: Microwave with Care Pop the bowl in the microwave. You want to heat this gently to avoid scorching the chocolate. Microwave it in 30-second bursts. After each 30 seconds, take the bowl out and give the mixture a really good stir. Keep doing this – microwave for 30 seconds, stir well – until the mixture is completely smooth and there are no lumps of chocolate left. It should look like thick, glossy white lava.
- Step 3: Vanilla Time Once your mixture is perfectly smooth, stir in that teaspoon of vanilla extract. Give it another good stir to make sure it's fully combined.
- Step 4: Divide and Conquer (with Color!) Carefully divide the melted fudge mixture into three separate bowls. Try to make the red/pink bowl slightly larger than the other two. In one bowl, add red (or pink) gel food coloring and stir until you get the desired color. In the second bowl, add green gel food coloring and mix until you get a lovely rind green. Leave the third bowl plain for the white rind layer. Stir the color in quickly but thoroughly before the fudge starts to set up!
- Step 5: Prep Your Dish Get your baking dish ready. I usually use an 8x8 inch square pan. Line it completely with parchment paper, leaving some overhang on the sides.
- Step 6: Layer Up! Pour the green fudge mixture into the bottom of the prepared dish and spread it out evenly. Pop this in the fridge for about 5-10 minutes to let it firm up just slightly. Next, pour the plain white fudge mixture over the green layer and spread it out gently. Finally, pour the red/pink fudge mixture over the white layer and spread it out evenly.
- Step 7: Add the Seeds While the top red layer is still soft and warm, sprinkle your mini chocolate chips or sunflower seeds evenly over the top. Gently press them into the fudge just a little bit.
- Step 8: Chill Out! Cover your dish lightly and pop the whole thing into the refrigerator. Let it chill until it's completely firm, which will take at least 4 hours, but ideally, overnight.
- Step 9: Slice and Enjoy! Once your fudge is rock hard and perfectly set, use the parchment paper overhang to lift the whole block out of the pan. Place it on a cutting board. Slice it up using a sharp knife. You can cut it into classic squares, or for a real watermelon effect, cut the square into four triangles. Wipe the knife clean between cuts for the cleanest slices. Serve immediately.
Notes
Substitutions & Additions: Try poppy seeds or tiny bits of dried cranberry for different seeds. Add lime or lemon extract to the green layer, or strawberry/raspberry extract to the red layer. A tiny pinch (1/8 tsp) of citric acid powder in the red layer can add tang. Candy melts can be used instead of white chocolate chips. Adding nuts or crispy rice cereal will change the texture.
Tips for Success: Don't overheat when melting; use 30-second bursts and stir well. Use gel food coloring, not liquid. Briefly chilling layers helps keep lines crisp. ALWAYS line your pan with parchment paper for easy removal. Use a sharp knife, maybe heated slightly, for clean cuts.
Storage: Store set and sliced fudge in an airtight container, layered with parchment or wax paper. It lasts a few days at cool room temperature, up to 2-3 weeks in the refrigerator, and up to 3 months in the freezer (wrapped tightly).