Aren’t these little pink lemonade fudge candies perfect for Valentine’s Day? After seeing some of these candies on Pinterest, I couldn’t resist trying my hand at making pink fudge! You have to try this.
Perfect Pink Lemonade Fudge
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***Prepare the pan by buttering, lining with parchment, or using Reynolds Non-Stick Aluminum Foil. See below!
- 2 cups granulated sugar
- 2 cups of miniature marshmallows
- or (15 large marshmallows)
- 6 oz. canned evaporated milk (3/4 cup)
- pinch of salt
- 1 stick of butter (8 Tablespoons)
- 12 oz. pkg. (2 cups) of white chocolate chips
- 1/8 teaspoon LorAnn Raspberry flavoring (or 1/2 tsp. raspberry extract)
- 1 packet dry pink lemonade Kool-Aid
In a large stainless steel pot, mix together the sugar, marshmallows, evaporated milk, salt, and bring to a boil. Boil for 5 minutes, stirring constantly.
Stir until well blended and creamy.
You can see in the picture above that I used a whisk in the end. You want to add the chocolate and butter when the mixture is very hot, so they melt. Remember that I am taking pictures in the middle of this and some of the chocolate chips were not completely melting. Using a whisk in a back and forth motion helped to finish combining those. Having your butter at room temperature is a good idea, too!
*** Quickly pour into the prepared pan. After the fudge cools for an hour, cut into 1-inch squares, and enjoy. Store in the refrigerator.
Tip For Cutting The Fudge
First, don’t refrigerate the fudge before cutting. I use a pastry cutter to cut the fudge. At first, I used the whole length of the blade and the top edges of the fudge raised and separated alongside the cut. It seems to cut more neatly if you cut into quarters from the center using only about 4-inches of the blade.
Then, cut the quarters in half. To cut the smallest squares, use a thin blade knife.
(We are an Amazon affiliate and may receive a small percentage of any sales through this link at no cost to you. Thanks for supporting this website!)
Pink Lemonade Fudge Decorative Topping
- Pink Candy Melts
- white chocolate chips
- shortening
- decorative sprinkles or sparkling sugar
(if desired) -
Candy Melts
(if desired)
When you buy the candy melts, be sure to buy the soft pink Candy Melts. The bright pink Candy Melts are too bright for this fudge. The fudge is a soft subdued pink.
Melt a quarter cup of the Candy Melts and a few white chocolate chips in a small glass bowl in the microwave, stirring every 20 seconds until completely smooth and melted. I also added a teaspoon of shortening to thin the mixture a little.
Pour into a disposable decorating bag or a Ziploc freezer bag, clip a tiny hole in one corner, and drizzle, back and forth, over the fudge squares. If you are planning to use sprinkles or clear sugar, drizzle 2 or 3 at a time, so the chocolate won’t set too quickly for the decorations to adhere to the chocolate drizzle.
Repeat the process as needed.
Tip For Preparing The Pan
Prepare the pan in advance. Make it easy on yourself, use an 8″ x 8″ square pan and line it with Reynolds Non-Stick Aluminum FoilIn the past, I lined the pans with one piece of the foil. You can see that, even though I was careful, there are a lot of wrinkles on the sides. Recently, however, I saw how to use two pieces of foil to line the pan. This works so much better!
! You could also butter the pan, but removing the fudge from the pan is so much neater and easier using the foil.
In the past, I lined the pans with one piece of the foil. You can see that, even though I was careful, there are a lot of wrinkles on the sides.
Recently, however, I saw how to use two pieces of foil to line the pan. This works so much better!
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Ingredients
- 2 cups granulated sugar
- 2 cups of miniature marshmallows
- or (15 large marshmallows)
- 6 oz. canned evaporated milk (3/4 cup)
- pinch of salt
- 1 stick of butter (8 Tablespoons)
- 12 oz. pkg. (2 cups) of white chocolate chips
- 1/8 teaspoon LorAnn Raspberry flavoring (or 1/2 tsp. raspberry extract)
- 1 packet dry pink lemonade Kool-Aid
Pink Lemonade Fudge Decorative Topping
- Pink Candy Melts
- white chocolate chips
- shortening
- decorative sprinkles or sparkling sugar (if desired)
Instructions
Prepare the pan by buttering, lining with parchment, or using Reynolds Non-Stick Aluminum Foil. See below!
In a large stainless steel pot, mix together the sugar, marshmallows, evaporated milk, salt, and bring to a boil. Boil for 5 minutes, stirring constantly.
Remove from the burner. Immediately, while the mixture is hot, add the stick of butter, white chocolate chips, raspberry flavoring, and Kool-Aid.
Stir until well blended and creamy.
I used a whisk in the end. You want to add the chocolate and butter when the mixture is very hot, so they melt. Remember that I am taking pictures in the middle of this and some of the chocolate chips were not completely melting. Using a whisk in a back and forth motion helped to finish combining those. Having your butter at room temperature is a good idea, too!
*** Quickly pour into the prepared pan. After the fudge cools for an hour, cut into 1-inch squares, and enjoy. Store in the refrigerator.
Pink Lemonade Fudge Decorative Topping:
Melt a quarter cup of the Candy Melts and a few white chocolate chips in a small glass bowl in the microwave, stirring every 20 seconds until completely smooth and melted. I also added a teaspoon of shortening to thin the mixture a little.
Pour into a disposable decorating bag or a Ziploc freezer bag, clip a tiny hole in one corner, and drizzle, back and forth, over the fudge squares. If you are planning to use sprinkles or clear sugar, drizzle 2 or 3 at a time, so the chocolate won’t set too quickly for the decorations to adhere to the chocolate drizzle.
Repeat the process as needed.
Notes
Tip For Cutting The Fudge
First, don't refrigerate the fudge before cutting. I use a pastry cutter to cut the fudge. At first, I used the whole length of the blade and the top edges of the fudge raised and separated alongside the cut. It seems to cut more neatly if you cut into quarters from the center using only about 4-inches of the blade.
Then, cut the quarters in half. To cut the smallest squares, use a thin blade knife.
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This sounds really delicious, I have saved it for later. Thanks for sharing.
Thank you, Anita! It is very rich and so pretty! Thank you for visiting.
Sounds yummy although I’ve never heard of this combination before. Thanks so much for linking up with me at the #UnlimitedMonthlyLinkParty 20, open until January 26. Shared on social media.
Thanks for visiting, Dee. I had never heard of it before either!
CONGRATS! Your post is FEATURED at my #UnlimitedMonthlyLinkParty 21, open until February 26.
Oh! Thanks, Dee!