Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Mrs. Weasley-Inspired Rainbow Fudge
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- Level: Easy
- Total: 2 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 36 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 257
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 0 g
- Sugar
- 31 g
- Protein
- 4 g
- Cholesterol
- 14 mg
- Sodium
- 59 mg
Maybe you don’t have to choose a favorite Hogwarts House after all. This easy white chocolate fudge is tinted so you can celebrate all four house colors in every delicious bite: red for Gryffindor, yellow for Hufflepuff, green for Slytherin and blue for Ravenclaw. We added golden syrup to the candy base to give it a hint of caramel-like flavor and because it’s a popular British ingredient we think Mrs. Weasley, the mom of Harry’s school chum Ron, might have used in the fudge she sent Harry. It’s a magical treat and super-simple to make, no wand required.
- Level: Easy
- Total: 2 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 36 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 257
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 0 g
- Sugar
- 31 g
- Protein
- 4 g
- Cholesterol
- 14 mg
- Sodium
- 59 mg
Ingredients
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Directions
- Line an 8-by-8-inch metal baking pan with parchment paper, leaving a 2-inch overhang on all sides.
- Heat a medium saucepan over medium heat. Add the condensed milk, golden syrup and white chocolate and stir together until the chocolate melts completely, about 4 minutes. Divide the fudge mixture between four glass bowls. Working quickly, add a food color to each bowl and stir until mixed to create red, yellow, green and blue fudges.
- Press the red fudge into the prepared baking pan in an even layer with a rubber spatula. Repeat with the yellow fudge and then the green and blue fudges to make even layers. Top with lightning bolt sprinkles. Refrigerate until the fudge is completely set, about 2 hours.
- Lift the fudge out of the pan using the parchment as handles and place on a cutting board. Cut into 36 squares, each a little more than 1 inch. Serve immediately or bring to room temperature. Refrigerate in an airtight container for up to 5 days.
