Birthday Cake Fudge

When Jack asked to have his birthday party at the bowling alley, I was simultaneously thankful and bummed; all I was allowed to bring was cake and ice cream to the alley.

After I cooked myself crazy for 3 days and spent every night for 2 months crafting for Nathan's First Birthday  in November, and then cooking and crafting in secret before throwing Bill's surprise party in December I was kind of glad for the break.

Then, when the boys and I got sick with a week long flu just before Jack's birthday, I was left with zero time and energy to work on the party. Two days before I had to push. I found this recipe in my reader from Confessions Of A Cookbook Queen and knew I had to add this to my list of treats to make.

Since I'm such a rebel and all, I decided to skip the allowed "cake and ice cream" for a bevy of sweets. I stacked my cupcake towers with all kinds of treats: cupcakes on one, candy buttons, sugar cookie truffles birthday cake fudge on the other.

Such. A. Rebel.

Do yourself a favor and make this. Soon. Like, now.

Ingredients

3 cups sugar

1 1/2 sticks margarine
5 oz can (2/3 cup) evaporated milk
12 oz chopped white chocolate chips
7oz jar marshmallow creme
3 or 4 Tablespoons yellow cake mix (just the powdered MIX, not batter)
1 teaspoon vanilla
Blue coloring
Rainbow sprinkles

Directions
1. Line an 8 or 9 inch square pan with foil, leaving the ends hanging over the edges of the pan. Spray foil thoroughly with nonstick spray.

2. Place the sugar, margarine, and evaporated milk in a heavy saucepan over medium heat. Bring to a full rolling boil, stirring constantly, and let boil for 4 minutes. Remove from heat.

3. Add chocolate chips, marshmallow creme, and cake mix, stirring until chocolate chips are melted. Add vanilla and mix well.

4. Working quickly, pour about 1/3 of the fudge in a bowl and add a few drops of blue candy coloring, mixing and adding until you achieve the desired shade. Pour white fudge into prepared pan, spreading evenly. Spoon blue fudge over the top, spacing it out. Using a sharp knife, draw swirls through the blue and white to create a marbled effect. Sprinkle the top generously with rainbow sprinkles before the top sets up.

5. Let store at room temperature until cool, then place in the refrigerator until firm.
Recipe via Confessions Of A Cookbook Queen

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