Super duper easy sweet vanilla fudge with chocolate chips. And, oh yeah! It looks like watermelon! Perfect for summer time :)
I’m pulling another old recipe from the archives for a facelift today! This watermelon fudge has been rattling around the attic area of my blog for about 4 years, and it desperately needs a makeover and a little TLC.
The first time I made this fudge, I just added gel food coloring to my go-to vanilla bean recipe (doubled the recipe, with one batch green and one batch pink). But when I found these bold, vibrant colored frostings at the grocery store, I decided to deviate and tweak my original recipe a bit.
Anytime I don’t have to open up food coloring in my kitchen is a plus. I always make a mess ????.
This fudge recipe is dangerously easy. 2 main ingredients plus a microwave, and that’s really about it.
Here are your ingredients:
???? Pillsbury Funfetti Frosting (in Vibrant Green Vanilla and Hot Pink Vanilla)
???? 24 ounces White Chocolate Chips (I used Nestle)
???? Optional: miniature chocolate chips for the “seeds”
Start by melting the white chips and the frosting together in the microwave. Layer the green fudge on the bottom, and then the pink fudge on top of that. Sprinkle the mini chocolate chips on top to look like watermelon seeds, and then you’re pretty much done!
All that’s left is to let the fudge chill until it’s firm enough to cut, and that really doesn’t take all that long. Maybe an hour, tops.
And just look how cute! It’s a perfect recipe for summertime– no bake, no fuss, and it looks like watermelon. What’s not to love??
Note: if you want the fudge to taste like watermelon, you can add watermelon flavored candy oil to the fudge during the melting portion of the recipe. However, I really prefer the chocolate chip vanilla flavor of this recipe as is.
- 15-ounce Pillsbury Funfetti Frosting in Vibrant Green
- 15-ounce Pillsbury Funfetti Frosting in Hot Pink
- 24 ounces White Chips, divided
- Optional: 1 cup miniature chocolate chips
In a large bowl, microwave the green frosting and 12 ounces of the white chips in 30-second intervals, stirring in between, until melted and smooth.
Spread the green mixture in a 9x13 baking dish lined with parchment, foil, or wax paper. Place in the freezer while preparing the second layer.
In a large bowl, microwave the pink frosting and 12 ounces of the white chips in 30-second intervals, stirring in between, until melted and smooth.
Spread the pink mixture over the green in the baking dish. Sprinkle the chocolate chips on top.
Chill in the refrigerator for about an hour until firm enough to cut.
Store in the refrigerator.