For three weeks after Christmas I didn't make a single sweet. This is super out of character for me but I just wasn't feeling it.. I felt like from September through December I had been making sweets almost every weekend for different themed weeks and I was a little over it.
I'll be honest, I actually wasn't planning on making anything three weeks after Christmas either but my parents were supposed to come down and visit but we ended up getting 6 inches of snow so they couldn't come. J was up super early so I knew he was going to take a decent nap. Looking through my blog I realized I needed to make several things for both Valentine's Day and St. Patrick's Day so as soon as I got him down for his nap I got to work.
I didn't feel like making anything too complicated so I turned to making fudge. Fudge is so easy to make and the flavors are endless. I actually found a recipe that used cake batter which I thought was fun. It had sweetened condensed milk, white chocolate chips, cake batter mix, and sprinkles. Looking through my cupboard I found a few Valentine's Day sprinkles but I'm really glad I just ordered some more from Sprinkle Pop because I'm almost out!
Making this was super easy. It took about 5 minutes plus a few hours for the fudge to set. I sprinkled the Valentine's Day sprinkles in the fudge and on top of it. Once it had hardened I cut it into pieces and gave it a taste. It was super rich and creamy and tasted faintly of cake batter. I liked how pretty it was with the sprinkles throughout the fudge and on top. Plus, this fudge would be easy to customize to any holiday using different sprinkles.
- 1 (14 oz) can sweetened condensed milk
- 2 c. white chocolate chips
- ½ c. yellow cake mix
- ½ c. Valentine's Day sprinkles
- Line an 8 x 8 dish with foil or parchment paper. Set aside.
- Combine the sweetened condensed milk, chocolate chips, and cake mix in a medium saucepan over medium heat.
- Stir frequently until the chocolate has melted and the mixture is smooth.
- Remove from heat and stir in half of the sprinkles.
- Pour into the prepared pan and immediately sprinkle with remaining sprinkles.
- Refrigerate for 2 hours.
- Cut into 25 squares and enjoy.
Recipe from I Am Baker
Sweet Valentine's Day Desserts
- Bittersweet Chocolate Pecan Tarts by Karen’s Kitchen Stories
- Burrata with Cherries in Wine by Art of Natural Living
- Cake Batter Fudge by Hezzi-D’s Books and Cooks
- Chocolate Coconut Dream Martini by A Day in the Life on the Farm
- Easy Mississippi Mud Pie by That Recipe
- Keto Chocolate Mug Cake by Our Good Life
- Sweetheart Brownies by Red Cottage Chronicles
- Valentine Brown Sugar Bars by Family Around the Table
- Valentine's M&M's Cookie Bars by Blogghetti