UNICORN FUDGE. Are you excited? I know I am!
One of the first stuffed animals I bought, once I found out I was having twin girls, was a big white unicorn with rainbow ribbon hair. He is one of their favorites (and mine too).
I even have unicorn rainbow tape — no joke, it’s a real thing.
I won’t lie, I am the stereotypical girl and love unicorns. Ever since I discovered Lisa Frank, all the way back in elementary school, I wished Unicorns were real.
I had the spiral notebook, the pencils, the two sided folders, lunch box, backpack and oh so much more. To say the least, I’m sure my mother never lost site of me with all the neon I was rocking.
I really wish Lisa Frank was still as popular now as she was back in the 90’s. Unicorns sure are! My girls would LOVE to have everything with vibrantly colored animals.
Think we should start a petition? I’m starting it here — bring back Lisa Frank!! I feel like this is something Target should get behind. They would make so much money from all us nostalgic moms.
I whipped up this quick vanilla marshmallow fudge and unicorn-ed it up. Isn’t it over the top fabulous? The swirls of vibrant color, neon sprinkles and pastel marshmallows?? Perfection.
I made my own sprinkle blend with all the pastel and neon sprinkle mixes I could find in my pantry. Then I added a bunch of the pastel fruit marshmallows.
To get the super vibrant color swirls in the fudge, I used neon gel food coloring. You only have to use a couple of small drops to get a ton of color.
Check out this quick video for my Unicorn Fudge to see how easy it is to make!
This Unicorn Fudge is my favorite classic no bake marshmallow fudge recipe dressed up perfectly for any unicorn lover. It not only tastes great, but it is perfectly neon.
I had my girls help me make this and they loved swirling the color in the top and adding all the sprinkles…and of course they also enjoyed helping to eat it. 😉
- 1/2 cup (1 stick) unsalted butter
- 2 1/2 cups granulated sugar
- 3/4 cup evaporated milk
- 8 oz white almond bark (vanilla candy coating)
- 1 tablespoon vanilla extract
- 1 (7 oz) jar kraft marshmallow cream
- gel food color (pink, purple, blue)
- rainbow sprinkles and rainbow marshmallows
- Line an 8×8 metal pan with foil. Grease with butter. Set aside.
- In a large sauce pan, melt butter. Add granulated sugar and evaporated milk.
- Bring to a low boil and boil for 8 minutes, stirring often.
- Add almond bark, and continue stirring until completely melted and well combined.
- Remove from heat and stir in vanilla extract and marshmallow cream until smooth.
- Pour into prepared pan. Quickly drop a couple of each food color on the top of the fudge.
- Swirl with a knife to disperse color. Top with sprinkles and marshmallows.
- Gently press sprinkles/marshmallows down with your hand into the top of the fudge.
- Cool for 2 hours in the fridge, or until set. Cut and serve!
Amount Per Serving: Calories: 231Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 4mgSodium: 87mgCarbohydrates: 36gFiber: 2gSugar: 34gProtein: 4g
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