I first made this fudge on a rainy Saturday when our neighborhood kids were all camped out in my living room after a last-minute movie night turned into an all-day playdate. You know those moments where chaos somehow turns cozy? That’s what this day felt like. I didn’t plan on making anything special, but I needed something quick, fun, and sweet—something that could keep little hands busy and little mouths happy.

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So I pulled out a bag of white chocolate chips, grabbed the bubblegum flavoring I’d been curious to try, and just winged it from there. And let me tell you, the minute I cut into that pale pink fudge, with its fluffy marshmallow center and cheerful sprinkles on top, the kids were practically floating around the kitchen like balloons. It was a hit.

My husband walked in and said, “What in the Lisa Frank is going on here?” (which, honestly, is the perfect description). The flavor brought back memories of bubblegum machines at the mall and birthday parties with neon streamers. It’s pure nostalgia in candy form, but with an easier, softer bite.

Now I make this any time we need a little pick-me-up. It’s colorful, creamy, and feels like edible confetti. Bonus: no candy thermometer, no baking, and barely any cleanup. It’s a win for busy moms like me who just want to add a little sparkle to the everyday.

Short Description

This soft, pink, no-bake Bubblegum Cloud Fudge is full of marshmallows, white chocolate, and playful bubblegum flavor. It’s creamy, colorful, and takes only minutes to whip up.

Key Ingredients

3 cups white chocolate chips or chopped white chocolate
1 can (14 oz) sweetened condensed milk
2 tbsp unsalted butter
1 tsp bubblegum flavoring
½ tsp vanilla extract
White food gel (optional, for swirl)
Pink food gel (optional, for color)
2 cups mini marshmallows
¼ cup confetti rainbow sprinkles

Tools Needed

Microwave-safe bowl
Silicone spatula or wooden spoon
9×9-inch baking tin
Parchment paper
Small knife or offset spatula

Cooking Instructions

Step 1: Line the Tin
Line a 9×9-inch baking tin with parchment paper, leaving a little overhang on the sides for easy lifting later.

Step 2: Melt the Base
In a large microwave-safe bowl, combine white chocolate chips, condensed milk, and butter. Microwave in 40-second intervals, stirring after each round, until smooth and fully melted. This usually takes 1½–2 minutes total.

Step 3: Flavor and Color
Stir in bubblegum flavoring and vanilla. If using food gels, divide the mixture in two. Tint one half pink and the other white. Gently swirl the two together in the bowl without overmixing for a soft marbled effect.

Step 4: Add Marshmallows
Let the mixture cool for about a minute, then gently fold in mini marshmallows. Stir just enough to distribute evenly without melting them completely.

Step 5: Pour and Sprinkle
Pour the fudge into your lined tin. Smooth the surface with a spatula or the back of a spoon. Scatter rainbow sprinkles over the top and lightly press them down so they stick.

Step 6: Chill and Slice
Refrigerate for at least 2 hours, or until firm. Once set, lift the fudge out of the pan using the parchment overhang, and slice into 16 squares using a sharp knife.

Why You’ll Love This Recipe

Fun and Festive: The pink swirls, fluffy marshmallows, and sprinkles make it a perfect treat for parties, birthdays, or just cheering up a gloomy day.

Quick and Easy: No stovetop, no baking, and only a few ingredients you probably already have.

Kid-Approved: The bubblegum flavor is a total crowd-pleaser for little ones and the texture is soft and chewy.

Customizable: Change the colors or flavors to match a theme or season, it’s super flexible.

Perfect for Sharing: It slices beautifully into squares and keeps well, making it a sweet gift or party favor.

Mistakes to Avoid & Solutions

Overheating the chocolate:
If your chocolate seizes or turns grainy, it’s likely overheated. Microwave in short bursts and stir often to prevent this.

Not lining the pan:
Skipping parchment makes it tough to lift and slice. Always line your tin, even if it’s nonstick.

Melting the marshmallows:
If you stir them in too early while the base is hot, they’ll melt completely and you’ll lose that “cloud” texture. Let the mixture cool slightly first.

Too much food coloring:
Gel is strong! Start with just a drop or two, overdoing it can turn the colors muddy or affect the flavor.

Skipping the chill time:
This fudge needs time to firm up. Cutting too soon will give you a sticky mess.

Serving and Pairing Suggestions

Best served chilled as a colorful after-school snack or fun dessert.

Pair with:

Strawberry milkshakes

Birthday cake

A tall glass of cold milk

Presentation ideas:

Cut into hearts for Valentine’s Day

Wrap squares in wax paper for party favors

Add toothpick flags for a playful dessert platter

Storage and Reheating Tips

Store in an airtight container in the fridge for up to 1 week.

Keep layers separated with parchment to avoid sticking.

Do not freeze, as the texture becomes gritty and marshmallows lose their fluff.

No reheating needed—just let it sit at room temperature for 10 minutes before serving if too firm.

FAQs

1. Can I use candy melts instead of white chocolate chips?
Yes, but the taste and texture will be slightly different—less creamy and a bit waxy.

2. Where can I find bubblegum flavoring?
Check baking supply stores or online shops. Look for concentrated flavor oil or extract labeled “bubblegum.”

3. Can I make this without marshmallows?
You can, but you’ll lose that pillowy texture. Try adding chopped nuts or crushed cookies as a fun alternative.

4. Is it safe for toddlers?
Yes, though it’s sweet and best given in small portions. Make sure marshmallows are well incorporated and cut pieces small for little hands.

5. Can I make this on the stovetop instead of the microwave?
Absolutely. Just melt the white chocolate, butter, and condensed milk in a saucepan over low heat, stirring constantly until smooth.

Tips & Tricks

Use gel food coloring for vibrant results without thinning the mixture.

Chill your knife before slicing to get cleaner cuts.

Add edible glitter or shimmer dust for an extra magical touch.

Try silicone molds for shaped fudge pieces (hearts, stars, etc.).

Let kids help with the stirring and sprinkling, it’s a great family activity.

Recipe Variations

Cotton Candy Fudge:
Swap bubblegum flavoring for cotton candy extract. Use light blue and pastel pink gels instead of bubblegum pink.

Birthday Cake Fudge:
Replace bubblegum flavor with cake batter extract, fold in colorful sprinkles, and add a pinch of salt for balance.

Strawberry Cream Fudge:
Use strawberry extract instead of bubblegum, and add crushed freeze-dried strawberries for texture and flavor.

Tropical Twist Fudge:
Mix in coconut extract and dried pineapple bits. Tint with a soft yellow or aqua blue for a summery look.

Mint Cloud Fudge:
Use peppermint extract, tint with soft green, and top with crushed candy canes or mint chips.

Final Thoughts

This Bubblegum Cloud Fudge will brighten up your day, fills the kitchen with happy chatter, and turns ordinary moments into memories. I love how simple it is to make, yet it brings out so many smiles, especially when kids get involved.

Even on days when the house is a mess and my to-do list is long, whipping up a batch of this colorful fudge reminds me that fun doesn’t have to be fancy. It just has to be shared. So the next time you’re looking for something sweet, easy, and full of color, give this a try. You might be surprised how quickly it becomes a family favorite.

No-Bake Bubblegum Cloud Fudge