Pin it
Bubblegum cloud fudge is basically what happens when you take childhood nostalgia for pink bubblegum and turn it into candy you can eat without needing to chew for five minutes, which sounds gimmicky until you taste how well bubblegum flavoring works with white chocolate and marshmallows. You melt white chocolate with sweetened condensed milk and butter, stir in bubblegum extract and food coloring to make it pink and white swirled, fold in mini marshmallows and rainbow sprinkles, then pour everything into a pan and chill until it sets into this sweet, creamy fudge that tastes exactly like bubblegum ice cream. The whole thing takes maybe fifteen minutes of active work plus a couple hours of chilling time, which is faster than most fudge recipes that require candy thermometers and constant stirring over hot stoves. I started making this when my daughter's class had a "favorite flavor" themed party and she insisted we couldn't just bring store-bought candy. I made it once to test it, and when she tried a piece she declared me "the best mom ever," which was obviously an exaggeration but also made me feel accomplished. Now she requests this for every birthday party and school event, which has made me weirdly popular among eight-year-olds who think I make candy professionally.
My friend Rachel is one of those Pinterest moms who makes elaborate themed snacks with homemade decorations. She brought professionally decorated cookies to the flavor party while giving everyone else judgy looks. When the kids voted this bubblegum fudge as their favorite treat of the whole party, completely ignoring her cookies, Rachel's face was genuinely priceless. She asked for the recipe afterward while trying to act casual, claiming she'd "elevated" it later with artisanal marshmallows. The kids couldn't tell the difference, proving that sometimes simple is better than trying too hard.
What Goes Into It
- White chocolate: 21.25 ounces (about 3 cups of chips) creates the decadent, smooth base
- Sweetened condensed milk: 3/4 cup ensures the fudge sets with a professional, creamy bite
- Unsalted butter: 9 tablespoons (4.5 oz) add richness and a melt-in-your-mouth finish
- Bubblegum flavoring: 1 teaspoon of concentrated extract for that iconic, nostalgic flavor
- Vanilla extract: 2 teaspoons to round out the sweetness and add aromatic depth
- Mini marshmallows: 1 cup for the "cloud" texture and chewy variety
- Rainbow sprinkles: 1/4 cup for a pop of color and a tiny bit of candy crunch
- Food gel: 3 drops each of white and pink to achieve the classic swirled aesthetic
Pin it
The Making of Bubblegum Fudge
- Prepare the Pan:
- Line a 9x9 inch square pan with parchment paper, leaving a slight overhang on the sides to act as handles for easy removal later.
- Melt the Base:
- Combine white chocolate, condensed milk, and butter in a microwave-safe bowl. Heat in 40-second intervals, stirring thoroughly between each, until the mixture is silky and glossy. This prevents the white chocolate from burning or seizing.
- Flavor and Color:
- Stir in the bubblegum and vanilla extracts. Divide the mixture into two bowls. Add white food gel to one and pink food gel to the other, mixing until the colors are vibrant and uniform.
- The Cloud Mix-ins:
- Gently fold the mini marshmallows and sprinkles into both bowls. Work quickly so the marshmallows don't melt too much into the warm base.
- The Swirl:
- Drop random spoonfuls of the pink and white mixtures into the pan. Use a knife to drag through the colors in an S-pattern once or twice—don't over-mix or the colors will muddy.
- Chill to Set:
- Refrigerate for at least 2 hours (or overnight) until firm. Lift the parchment handles, slice into small squares with a sharp knife, and serve.
I learned the hard way that over-swirling is the enemy of this recipe. The first time I made it, I kept dragging the knife through the pan trying to make it look perfect, and I ended up with a solid, dull lavender block. Now, I barely touch it once the dollops are in the pan. The "messier" it looks during assembly, the more beautiful and organic the swirls look once sliced.
Creative Variations
If you want to branch out, try using blue food coloring for a cotton candy aesthetic with the same bubblegum base. You can also swap the bubblegum flavoring for strawberry extract and add freeze-dried fruit for a more natural take on the "cloud" concept. For a holiday twist, use heart-shaped sprinkles for Valentine's Day or star sprinkles for a "Galactic Bubblegum" theme.
Storage Tips
This fudge is remarkably stable. It keeps at room temperature in an airtight container for up to 1 week, or in the refrigerator for up to 3 weeks. It also freezes beautifully for up to 3 months; just make sure to thaw it in the fridge overnight before serving so the marshmallows regain their soft texture.
Pin it
Ultimately, this bubblegum cloud fudge is a reminder that food is allowed to be fun. It’s a low-effort, high-reward treat that brings a bit of whimsy to any dessert table. Whether you're making it for a school party or just to satisfy a sudden craving for childhood flavors, it’s a recipe that reliably brings smiles without requiring you to be a master chocolatier!
Frequently Asked Questions
- → Where can I find bubblegum flavoring?
- Check baking supply stores like Michael's or Hobby Lobby, or order it online from Amazon or specialty baking sites. LorAnn is a popular brand that makes it.
- → Can I use regular food coloring instead of gel?
- Gel food coloring works best because it won't make the fudge watery. Liquid food coloring can mess up the texture, so stick with gel if you can.
- → How do I get clean cuts?
- Make sure the fudge is completely chilled and firm first. Use a sharp knife and wipe it clean with a damp towel between each cut for neat, smooth edges.
- → Can I skip the marshmallows?
- You can, but they add a fun fluffy texture and look cute in the fudge. If you leave them out, it'll still taste great, just less cloudy-looking.
- → How long does this fudge last?
- It keeps in an airtight container in the fridge for up to 2 weeks, or at room temperature for about a week. The marshmallows might get a little firmer in the fridge.
- → Can I use milk chocolate instead of white?
- White chocolate is what gives this the light, cloudy look and lets the pink color show through. Milk chocolate would change the whole vibe, but you could try it if you want.