So I’m semi-notorious for using box mixes as ingredients for things other than their original intention, and cake mix is no exception. I’ve used it in cookie baking, as a milkshake thickener, to make pancakes and baked puddings, the list goes on. Until I stumbled across Chocolatechocloateandmore.com’s fudge recipe, however, using it in candy making hadn’t occurred to me yet. I made the above pictured fudge using key lime cake mix and white chocolate candy melts, but as it’s me and I don’t do the microwave thing (I don’t even own one), I did need to tweak the recipe a smidge more. If you prefer using your microwave, follow the link here: http://chocolatechocolateandmore.com/2013/07/cake-batter-fudge/
Below is the stove top recipe.
Either way, be sure to check out some of the other yummy recipes Joan has on her delicious site!
You Will Need:
16 wz cake mix of choice (about 2/3 – 3/4 of a standard box mix here in the US)
16 wz confectioner’s sugar
4 wz butter
2 fz whole milk
4 wz white chocolate chips (or any flavor compatible with your cake mix)
2 wz sprinkles (or other add-in)
Heavy bottomed saucepot large enough to hold all ingredients with a knuckle or 2 to spare, but not too much bigger – too much surface area will scorch the fudge
Parchment or foil lined 8X8 baking dish
Combine butter, milk, and chocolate in saucepot over low heat, stirring gently, but often.
Once chocolate and butter have melted and combined well with the milk, stir in cake mix and powdered sugar.
Increase heat to medium low setting, and cook mixture for 2 minutes, stirring constantly.
Remove from heat and fold in half of your add-in. You want them mixed in, but you don’t want the colors to run, so fold gently and quickly.
Pour into the prepared 8X8 dish and evenly cover with remaining add-ins.
Chill for 2 hours or until well set.
Score into cubes before pulling liner and fudge out of dish.
Finish cutting into cubes, placing them in parchment paper lined shirt box, making sure they don’t touch.
Cover the box and let them cure overnight. Depending on the weather, you can leave them out on the counter in a nice dry spot, or you can put them back in the fridge. You can also skip this step entirely, but I found the ones that were given a good curing had a stronger flavor than the ones I sampled immediately.