Tri-Colored Mardi Gras Fudge
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It’s almost Mardi Gras! That’s right, in just two days it will Mardi Gras or Fat Tuesday. Mardi Gras refers to the events of the Carnival celebrations, beginning on of after the Epiphany and culminating on the day before Ash Wednesday. Mardi Gras is French for Fat Tuesday, which reflects on the practice of the last night of eating rich, fatty foods before Lent.
For me, Mardi Gras is always a night of eating or drinking whatever I’ll be giving up for Lent. Last year I got crazy and gave up pop for Lent. At that point I was drinking 2-3 Diet Cokes a day and it was almost as if I had withdraw when I couldn’t drink it anymore. However, I’m happy to say that after 40 days I didn’t want pop anymore. In fact, one year later I drink about 1 Diet Coke or Diet Gingerale per week! I mostly drink water now which is so much better for me.
I have yet to decide what I’ll be giving up this year but I did want to make something fun and festive for Mardi Gras. In the past I’ve made Mardi Cupcakes, King Cake, and even King Cupcakes. This year I went with a Tri-Colored Mardi Gras Fudge. I made a white chocolate fudge, added some color, then layered it in a pan. I topped it off with gold sprinkles.
The result was a beautiful layered fudge in Mardi Gras colors. The fudge was so pretty I almost didn’t want to eat it! I had to cut it into small squares because the fudge was so rich and creamy. Perfect for “Fat Tuesday!”
Tri-Colored Mardi Gras Fudge
Ingredients
- 3 3/4 c. sugar divided into thirds
- 9 oz. evaporated milk divided into thirds
- 3/4 c. butter divided into thirds
- 12 oz. white chocolate chips divided into thirds
- 12 oz. Marshmallow creme divided into thirds
- 3 teaspoons vanilla divided into thirds
- 3 oz. purple candy melts
- 3 oz. yellow candy melts
- 3 oz. green candy melts
- Food coloring if needed
- gold sprinkles
Instructions
- Spray an 8 x 8 inch baking dish with cooking spray. Set aside.
- In a small bowl combine 4 oz. white chocolate chips, 4 oz. Marshmallow cream, 1 teaspoon of vanilla, and the purple candy melts.
- In a large saucepan combine 1 1/4 cup sugar, 3 oz. evaporated milk, and 1/4 c. butter. Heat over medium high heat, stirring constantly, until it comes to a boil. Continue stirring until a candy thermometer reaches 235 degrees.
- Remove from heat and stir in the purple candy melt mixture. Mix quickly to combine. If you want the mixture a darker purple add 2-3 drops of purple food coloring. Spread into the prepared pan and refrigerate for 15 minutes.
- In a small bowl combine 4 oz. white chocolate chips, 4 oz. Marshmallow cream, 1 teaspoon of vanilla, and the yellow candy melts.
- In a large saucepan combine 1 1/4 cup sugar, 3 oz. evaporated milk, and 1/4 c. butter. Heat over medium high heat, stirring constantly, until it comes to a boil. Continue stirring until a candy thermometer reaches 235 degrees.
- Remove from heat and stir in the yellow candy melt mixture. Mix quickly to combine. If you want the mixture a darker purple add 2-3 drops of yellow food coloring. Spread into the prepared pan and refrigerate for 15 minutes.
- In a small bowl combine 4 oz. white chocolate chips, 4 oz. Marshmallow cream, 1 teaspoon of vanilla, and the green candy melts.
- In a large saucepan combine 1 1/4 cup sugar, 3 oz. evaporated milk, and 1/4 c. butter. Heat over medium high heat, stirring constantly, until it comes to a boil. Continue stirring until a candy thermometer reaches 235 degrees.
- Remove from heat and stir in the green candy melt mixture. Mix quickly to combine. If you want the mixture a darker purple add 2-3 drops of green food coloring. Spread into the prepared pan and sprinkle with the gold sprinkles.
- Refrigerate for 30 minutes. Remove from refrigerator and cut the fudge into 30 squares.