Last summer, after a morning of scrubbing the sidewalks in front of the community library with my neighbors (a small tradition we keep before our annual street fair), I came home feeling sun-drenched and nostalgic.
My kitchen still smelled like the vanilla soap I’d used to wash the counters the day before, and I had a tin of mini marshmallows calling out from the pantry. My youngest grandson had been talking nonstop about a “pink candy fudge” he saw on some birthday-themed Instagram page, and that stuck with me.
So I decided to try something whimsical, something fun. Bubblegum Cloud Fudge. The name alone made me smile. The recipe was quick enough to finish before the grandkids arrived with sticky fingers and chalk-covered shoes. I remember gently folding the marshmallows into that warm, glossy pink fudge and watching it swirl like a cotton candy sky. The confetti sprinkles were the final touch, like joy scattered across the top.
As soon as the pan was chilled and cut, the kids came running, and just like that, the pieces vanished. It tasted like laughter, like summer, like those moments you wish you could bottle up forever. It’s sweet, soft, and melts as quickly as the memory of a perfect afternoon but it’s just as easy to make again.
Short Description
Bubblegum Cloud Fudge is a playful, no-bake treat made with white chocolate, marshmallows, and bubblegum flavoring. A dreamy swirl of pink and white, it’s topped with rainbow sprinkles and perfect for birthdays, parties, or just a sweet afternoon pick-me-up.
Key Ingredients
- 3 cups white chocolate chips or chopped white chocolate
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tsp bubblegum flavoring
- ½ tsp vanilla extract
- White food gel (optional)
- Pink food gel (optional)
- 2 cups mini marshmallows
- ¼ cup confetti rainbow sprinkles
Tools Needed
- 9×9-inch baking tin
- Parchment paper
- Microwave-safe mixing bowl
- Silicone spatula
- Measuring spoons
- Knife for cutting squares
Cooking Instructions
Step 1: Prep the pan
Line a 9×9-inch baking tin with parchment paper, leaving a slight overhang for easy lifting later.
Step 2: Melt the base
In a large microwave-safe bowl, combine white chocolate, condensed milk, and butter.
Microwave in 40-second intervals, stirring well after each, until the mixture is melted and silky-smooth (usually 2 to 3 rounds).
Step 3: Add flavoring and color
Stir in the bubblegum flavoring and vanilla extract. If you’re using food gels, divide the mixture in two. Tint one part white and the other pink. Then gently swirl them back together using a spatula or skewer—don’t overmix or you’ll lose the marbled effect.
Step 4: Fold in marshmallows
Once your base is slightly cooled (but still pourable), gently fold in the mini marshmallows. Don’t over-stir or they’ll start to melt.
Step 5: Transfer and top
Pour the mixture into your lined baking tin. Smooth the top with a spatula and immediately sprinkle the confetti rainbow sprinkles across the surface.
Step 6: Chill and slice
Place in the refrigerator for about 2 hours, or until completely set.
Lift out using the parchment edges and slice into 16 squares. Serve chilled or at room temperature.
Why You’ll Love This Recipe
Playful & Fun: Bubblegum flavor and pastel swirls make it a showstopper, especially for kids.
No Baking Needed: Perfect for warm days or quick cravings.
Kid-Friendly: Fun to make with children, especially decorating and swirling.
Make-Ahead Friendly: Can be stored for days and stays soft and chewy.
Great for Celebrations: Ideal for birthday parties, baby showers, or sleepovers.
Mistakes to Avoid & Solutions
Overheating the chocolate:
Problem: Can make the texture grainy or seize the chocolate.
Solution: Microwave in short bursts and stir between each until just melted. Avoid high heat.
Adding marshmallows too early:
Problem: They’ll melt completely and lose their puffiness.
Solution: Let the fudge base cool for 1–2 minutes before folding them in.
Overmixing the colors:
Problem: You’ll end up with one solid shade instead of a pretty swirl.
Solution: Swirl lightly with a skewer or the tip of a knife—just enough to marble.
Skipping the parchment paper:
Problem: Makes it difficult to remove from the tin.
Solution: Always line the pan with parchment, with some hanging over the edges.
Using low-quality chocolate:
Problem: The texture may turn waxy or gritty.
Solution: Use good-quality white chocolate chips or bars.
Serving and Pairing Suggestions
Party platter centerpiece with other colorful desserts like cake pops or jelly cups.
Afternoon treat with a glass of cold milk or vanilla almond milk.
Stacked with ice cream for a candy-sundae-style dessert.
Gift idea: Wrap in parchment and tuck into treat bags for birthdays or baby showers.
Buffet-style brunch: Offer bite-sized squares on a cake stand beside fruit skewers.
Storage and Reheating Tips
Refrigeration: Store fudge in an airtight container, layered between wax paper, for up to 1 week.
Freezing: Wrap tightly in plastic and foil. Store up to 2 months. Thaw in the fridge overnight.
Room Temp: Can sit out for a couple of hours during parties, but store leftovers back in the fridge.
No Reheating Needed: Best enjoyed cold or at room temp—microwaving ruins the texture.
FAQs
1. Can I use candy melts instead of white chocolate?
Yes, though the texture might be slightly different, candy melts tend to be a bit more waxy. Go for a high-quality version if swapping.
2. Is bubblegum flavoring easy to find?
Most baking stores or online retailers carry it. Look for “concentrated flavor oils” rather than extracts.
3. Can I skip the food coloring?
Absolutely. The flavor stays the same, and you’ll just have a pale fudge without the pink-and-white swirl.
4. What’s the best way to cut clean squares?
Use a hot knife (run under warm water and dried) to slice. Wipe the blade between each cut.
5. Can I add toppings other than sprinkles?
Yes! Try crushed freeze-dried strawberries, edible glitter, or even Pop Rocks for a surprise.
Tips & Tricks
Use a silicone spatula to scrape down the bowl and fold in marshmallows without breaking them.
Let the fudge chill completely before slicing—it’ll hold its shape much better.
Store with parchment between layers if stacking to prevent sticking.
Swirl gently and confidently—less is more when it comes to the marbled look.
Try using a mini cookie scoop to portion small, round truffle-style bites instead of squares.
Recipe Variations
1. Cotton Candy Fudge
Replace bubblegum flavor with cotton candy extract
Use blue food gel instead of pink
Sprinkle with pastel sugar pearls instead of rainbow confetti
2. Strawberry Milk Fudge
Swap bubblegum for strawberry extract
Add a pinch of freeze-dried strawberry powder to the base
Mix in chopped freeze-dried strawberries along with marshmallows
3. Birthday Cake Fudge
Use cake batter flavoring instead of bubblegum
Tint with yellow and white gels
Fold in rainbow sprinkles and top with extra for a cake-batter feel
4. Peppermint Cloud Fudge
Add ½ tsp peppermint extract
Tint white and red and swirl for a holiday look
Top with crushed peppermint candies instead of sprinkles
Final Thoughts
Every now and then, a recipe catches you off guard in the best way. This fudge started as a spur-of-the-moment experiment and ended up a cherished favorite in our family. The pastel swirls, the puffy marshmallow bites, and that nostalgic candy flavor bring out the child in anyone, young or old.
I’ve made it for sleepovers, wrapped it in ribboned boxes for neighbors, and even tucked a few squares into my suitcase before visiting my sister’s house upstate. It’s a sweet little celebration in every bite. And as silly as it sounds, it reminds me to slow down, take joy in tiny things, and share something soft and sweet with the people I love.
No matter how old you are, candy-pink fudge with sprinkles never fails to bring a smile.
Dreamy Bubblegum Cloud Fudge (No-Bake)
Print ThisIngredients
- 3 cups white chocolate chips or chopped white chocolate
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tsp bubblegum flavoring
- ½ tsp vanilla extract
- White food gel (optional)
- Pink food gel (optional)
- 2 cups mini marshmallows
- ¼ cup confetti rainbow sprinkles
Instructions
Step 1: Line the Pan
Line a 9×9-inch pan with parchment paper, leaving an overhang.
Step 2: Melt Base
Microwave white chocolate, condensed milk, and butter in 40-second bursts, stirring each time until smooth.
Step 3: Add Flavor & Color
Stir in bubblegum and vanilla. For a swirl, split the mix, tint one part pink, then swirl both gently.
Step 4: Fold in Marshmallows
Let the mix cool slightly, then fold in marshmallows without overmixing.
Step 5: Pour & Sprinkle
Pour into the pan, smooth the top, and add rainbow sprinkles.
Step 6: Chill & Slice
Refrigerate 2 hours. Lift, slice into 16 squares, and enjoy chilled or at room temp.
