Rainbow Fudge

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 10/5/21
Tested by
Renae Wilson
Photo of Renae E. Wilson
Tested by Renae Wilson
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more.
Learn about The Spruce Eats' Editorial Process
Rainbow Fudge pieces

The Spruce / Cara Cormack
Prep: 20 mins
Cook: 10 mins
Chill: 14 hrs
Total: 14 hrs 30 mins
Servings: 64 to 81 servings
Nutrition Facts (per serving)
105 Calories
5g Fat
14g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 64 to 81
Amount per serving
Calories 105
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 6mg 2%
Sodium 27mg 1%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 0%
Total Sugars 14g
Protein 2g
Vitamin C 0mg 2%
Calcium 57mg 4%
Iron 0mg 0%
Potassium 78mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rainbow fudge is a gorgeous fudge made from six colorful layers of white chocolate fudge! It's a little time-consuming because each layer is made individually, but it's not at all difficult since it is made entirely in the microwave. You can always vary the colors of the layers to suit your tastes. Serve this beautiful and eye-catching fudge at your next party, shower, or celebration!

"A wonderful addition to any celebration. The rainbow colors draw instant excitement. And while the layers of colors require chill time in between, it's still easy and worth the trouble to produce something so fun." —Renae Wilson

Rainbow Fudge Tester Image
A Note From Our Recipe Tester

Ingredients

  • Cooking spray, for the pan

  • 36 ounces white chocolate chips

  • 3 cups sweetened condensed milk

  • 3 teaspoons vanilla extract

  • Salt

  • 4 drops red gel food coloring, more or less as needed

  • 4 drops orange gel food coloring, more or less as needed

  • 4 drops yellow gel food coloring, more or less as needed

  • 4 drops green gel food coloring, more or less as needed

  • 4 drops blue gel food coloring, more or less as needed

  • 4 drops purple gel food coloring, more or less as needed

Steps to Make It

  1. Gather the ingredients.

    Rainbow Fudge ingredients

    The Spruce / Cara Cormack

  2. Line a 9x9 pan with aluminum foil and spray the foil with nonstick cooking spray. A 9x9 pan produces a fudge that is a little over an inch tall. If you want taller fudge, using an 8x8 pan will produce pieces that are almost 2 inches high.

    Greased aluminum foil lined baking dish

    The Spruce / Cara Cormack

  3. In a bowl, combine 6 ounces (about 1 cup) of white chocolate chips, 1/2 cup sweetened condensed milk, a pinch of salt, and 1/2 teaspoon of vanilla extract. Microwave the bowl for 30 seconds, then stir.

    White chocolate chips, sweetened condensed milk, vanilla and salt in a bowl

    The Spruce / Cara Cormack

  4. Continue to microwave the white chocolate in 15-second intervals until it is completely melted and smooth when you stir. This can take anywhere from 45 to 90 seconds, depending on the strength of your microwave. Watch it carefully, as white chocolate can easily scorch.

    Melted chocolate mixture in a bowl with a spoon

    The Spruce / Cara Cormack

  5. Once melted and smooth, add a few drops of purple gel food coloring and stir until the color is dispersed.

    White chocolate mixture dyed purple with food coloring in a bowl with a spoon

    The Spruce / Cara Cormack

  6. Scrape the fudge into the prepared pan and smooth it into an even layer. It will be very thin, but remember we are making six layers in all!

    Purple fudge mixture poured into an aluminum foil lined baking dish

    The Spruce / Cara Cormack

  7. Chill the pan to set the layer in the freezer for about 10 minutes.

    Chilled purple fudge mixture in an aluminum foil lined baking dish

    The Spruce / Cara Cormack

  8. Repeat the process from step 2 again. This time, once your white chocolate is melted, add blue food coloring and stir until combined.

    Blue food coloring dyed white chocolate mixture in a bowl with a spoon

    The Spruce / Cara Cormack

  9. Pour the blue fudge over the purple layer and spread it out, then chill the fudge again.

    Blue fudge mixture in an aluminum foil line baking dish

    The Spruce / Cara Cormack

  10. Continue to repeat this process, adding green, yellow, orange, and red layers of fudge.

    Red fudge mixture in an aluminum foil lined baking dish

    The Spruce / Cara Cormack

  11. Once you have added your final layer, freeze the fudge until it is completely set, about 1 hour.

    Red fudge mixture in an aluminum foil lined baking dish

    The Spruce / Cara Cormack

  12. When you are ready to cut it, remove the fudge from the pan using the foil as handles.

    Aluminum foil peeled off the fudge inside the aluminum foil

    The Spruce / Cara Cormack

  13. Use a large sharp chef's knife to cut the fudge into small 1-inch pieces. Return the fudge pieces to the freezer and freeze overnight. Keep frozen until ready to serve. The fudge may get soft after a few hours at room temperature.

    Rainbow Fudge pieces on a platter

    The Spruce / Cara Cormack

Tips

  • If you don't have a microwave, you can melt the chocolate using a double boiler instead. Fill a small saucepan with an inch of two of water and place a heatproof bowl on top of it. The bottom of the bowl should not be touching the water. Bring the water to a gentle simmer and melt the chocolate with the condensed milk, vanilla and salt in the bowl, stirring occasionally.
  • The rainbow fudge can get soft if kept out at room temperature for too long. It is best served chilled.

How to Store

Rainbow fudge can be stored in an airtight container in the refrigerator for up to a month or in the freezer for up to four months.

Recipe Tags: