Unicorn Fudge is my answer to those days when you want a magical dessert but you also want your kitchen to stay clean and your patience intact. Maybe you promised a bright treat for a birthday, or maybe you just need a pick-me-up that tastes like a carnival. This colorful fudge checks every box. It’s no-bake, wildly cute, and sweet enough to make grown-ups grin. I’ve made it for kids parties, office potlucks, and honestly, for myself on a rainy Wednesday. You’ll be surprised how simple it is to pull off.
Fast and Easy Unicorn No-Bake Fudge (Cotton Candy Fudge)
When I say easy, I mean you can make this during a song and a half on your playlist. The base is a classic two-ingredient fudge that melts into a smooth, creamy canvas. Then we add color and a cotton candy vibe that makes each square look like a little cloud. If you’re new to candy-making, breathe easy. This is not the kind of recipe that asks for thermometers or complicated timing. It’s melt, stir, swirl, and chill. That’s it. If you can stir peanut butter, you can absolutely make this.
Ingredients
- 3 cups white chocolate chips or chopped white chocolate (good quality melts smoother)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 pinch fine salt to balance the sweetness
- Gel food coloring in pastel shades like pink, purple, teal, or yellow
- 1 to 2 teaspoons cotton candy flavoring or a few pinches of cotton candy sugar (optional but fun)
- 2 to 3 tablespoons rainbow sprinkles or star sprinkles
- Extra sprinkles for topping
Step by Step
1) Prep the pan. Line an 8-inch square pan with parchment so there’s extra parchment hanging over two sides. That overhang is your handle for lifting the fudge out later. Give the parchment a light grease if you want to guarantee an easy release.
2) Melt the base. Add the white chocolate and condensed milk to a heavy saucepan and set it over low heat. Stir slowly until the chocolate is almost melted, then take it off the heat and keep stirring until completely smooth. If you prefer the microwave, heat in short bursts, stirring often. You never want the chocolate to get too hot because it can seize and turn grainy.
3) Flavor and salt. Stir in vanilla, your pinch of salt, and the cotton candy flavoring if you’re using it. If you taste the mixture now, it will be sweet, creamy, and very dreamy. If the mixture feels too thick, warm it for another few seconds and stir until glossy again.
4) Color it up. Divide the mixture between 3 or 4 small bowls. Add a tiny drop of gel food coloring to each bowl and stir. Gel is stronger than liquid, so start with a speck, then build. You’re going for pastel, not neon, so keep it light. If you want a more swirly look, leave one bowl uncolored.
5) Swirl and sprinkle. Drop spoonfuls of each color into the pan, alternating colors. Then drag a butter knife through the blobs just a few times to create a ripple look. Don’t overdo it, or you’ll blend the colors into one. Sprinkle a shower of rainbow sprinkles over the top and lightly press them so they stick.
6) Chill to set. Refrigerate for about 2 hours or until firm. Lift the slab out using the parchment and set it on a cutting board. For clean edges, warm your knife in hot water, wipe it dry, and slice into small squares. This fudge is rich, so small squares feel perfect.
Storage and Make-Ahead
Store the fudge in an airtight container with parchment between layers to protect the surface. At room temperature it keeps for 3 to 4 days if your kitchen is cool. In the fridge it stays fresh for up to a week. To freeze, wrap tightly and tuck into a freezer bag; it’ll be good for up to 2 months. Let it thaw in the fridge to avoid condensation that could make the sprinkles bleed.
I keep a little stash for last-minute treats. Nothing beats pulling out a box of pink and purple squares and looking like you planned it all week. This is why I call it my stress-free party trick and why this is my go-to base for Unicorn Fudge any time a little color is needed.
Why We Love This Unicorn Fudge Recipe
First, it’s fast. Second, it’s gorgeous. Third, it tastes like creamy vanilla clouds with a hint of carnival magic. I love that I can customize the colors for birthdays, baby showers, or Pride parties. I’ve even done red, white, and blue for the Fourth of July. No matter the palette, the swirl always looks impressive with almost zero effort.
It’s also budget friendly. A couple of bags of chips and a can of condensed milk, and you’re halfway there. No special skills needed, just a gentle heat and a steady stir. The texture is soft yet sliceable, and if you use good white chocolate, you’ll get a clean melt and a flavor that’s not chalky.
“I made this for my niece’s unicorn-themed birthday and felt like a hero. The kids went quiet for a whole minute just staring at the colors. Then they devoured it.”
Bottom line, this dessert delivers a big wow for very little work. It’s a win for busy schedules, beginner bakers, and anyone with a sweet tooth that needs joy fast.
Substitutions and Additions
If you’re working around dietary needs, there are options. You can use dairy-free white baking chips and a dairy-free condensed milk alternative to get a very similar texture. The flavor leans slightly different, but once chilled and swirled with color, it still tastes fun and festive. For vanilla, a paste or a high quality extract brings nice depth.
Want to play with flavor? Try a few drops of strawberry or birthday cake extract instead of cotton candy. A touch of lemon extract with yellow and pink swirls gives a sherbet vibe. For add-ins, you can fold in mini marshmallows, crushed freeze-dried strawberries, or colorful cereal bits. The key is to keep add-ins small so the fudge slices cleanly.
For color, stick with gel food coloring. Liquid dye can thin the mixture and mess up the set. Natural color powders like beet or spirulina can work, but use a light hand so the flavor doesn’t peek through. I’ve also dusted the top with edible glitter for extra sparkle.
If you want a slightly softer bite, blend in 2 to 3 tablespoons of marshmallow creme with the melted base before coloring. It’s lovely and fluffy. And if you ever run out of sprinkles, try crushed meringue kisses or white chocolate curls for texture.
Substitutions are your friend here, which is why this version of Unicorn Fudge has become my flexible favorite when I need dessert insurance.
Recommended Tools
- 8-inch square pan and parchment paper with overhang
- Heavy-bottom saucepan or a microwave-safe bowl
- Heatproof spatula and a spoon for swirling
- Small bowls for dividing and tinting the mixture
- Sharp chef’s knife or bench scraper for clean cuts
- Digital scale if you like precise measuring
- Sealable container for storage
Tips
Use low heat and patience. White chocolate scorches quickly, so gentle heat is key. Pull it off the heat before it’s fully melted and let the residual warmth finish the job. If it looks lumpy, keep stirring. It smooths out as it rests.
Keep water out of the pan. Even a drop can seize the chocolate. Make sure your tools are bone dry, and avoid steam if you’re melting over a double pot. If seizing happens, add a tiny splash of warm condensed milk and stir like you mean it. It often comes back together.
Color carefully. A toothpick dip of gel dye goes a long way. Mix each bowl just until the color is even. If you’re going for a marble effect, stop stirring the pan once you see pretty ribbons. Too much mixing dulls the swirl and muddies the colors.
Cut clean squares. Warm your knife, dry it, and wipe between slices. For picture-perfect edges, trim the sides first, then cut smaller squares. I like 1-inch squares for parties because the sweetness feels balanced.
Mind the set time. Don’t rush it. If the center is still soft, give it another half hour in the fridge. You’ll get neater cuts and a better bite. I also avoid leaving it out in direct sun, since sun-warmed fudge can lean soft.
Fixing Mistakes
If your swirl looks muddy, top with more sprinkles or a drizzle of melted white chocolate to break up the color. If it tastes too sweet, a tiny pinch more salt on the surface helps. If it sets too firm, let it sit at room temp for 15 minutes before slicing. You’ve got options. This is a forgiving dessert, and it’s one reason Unicorn Fudge is my “nothing-can-go-wrong” treat.
Common Questions
Q: Can I make this in the microwave?
A: Yes. Heat the white chocolate and condensed milk in 20 to 30 second bursts, stirring after each round. Stop when it’s almost melted and stir until smooth. Don’t let it bubble.
Q: Why did my fudge turn grainy?
A: It likely overheated or got a drop of water in it. Keep heat low, use dry tools, and stir gently. If it starts to seize, take it off the heat and stir in a little warm condensed milk.
Q: How do I get super clean cuts?
A: Chill until firm, then use a warmed, dry knife and wipe between cuts. A bench scraper also works great for straight edges.
Q: Can I make this ahead?
A: Definitely. Make it up to 3 days in advance and store in an airtight container. It tastes best within a week, but you can freeze it for up to 2 months.
Q: Is natural food coloring going to change the flavor?
A: A little. Powders like beet or spirulina can add a hint of their own taste. Keep the amount small and balance it with vanilla or a fun extract. You’ll still get a pretty pastel result.
For parties and bake sales, I label it clearly so folks with allergies know it contains dairy and chocolate. I also set out a small knife because someone always wants to cut a tiny taste before committing to a whole square of Unicorn Fudge.
A Colorful Wrap Up You Can Actually Make Tonight
This is one of those recipes that proves easy doesn’t mean boring. With a few pantry staples and a swirl of color, you get a tray of joy that slices like a dream. Try it once and you’ll remember the steps without checking a recipe card. And when you pull those pastel squares from the fridge, I promise there will be smiles. Go make your batch of Unicorn Fudge and enjoy the magic you just created. 
Fast and Easy Unicorn No-Bake Fudge (Cotton Candy Fudge)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A colorful, no-bake fudge that tastes like carnival magic and is incredibly easy to make.
Ingredients
- 3 cups white chocolate chips or chopped white chocolate
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 pinch fine salt
- Gel food coloring in pastel shades
- 1 to 2 teaspoons cotton candy flavoring (optional)
- 2 to 3 tablespoons rainbow or star sprinkles
- Extra sprinkles for topping
Instructions
- Prep the pan: Line an 8-inch square pan with parchment paper.
- Melt the base: Combine white chocolate and condensed milk in a heavy saucepan over low heat.
- Flavor and salt: Stir in vanilla, salt, and optional cotton candy flavoring.
- Color it up: Divide the mixture between bowls and add gel coloring.
- Swirl and sprinkle: Alternate colors in the pan and create a ripple effect.
- Chill to set: Refrigerate for about 2 hours until firm, then cut into squares.
Notes
Store in an airtight container. Can be made ahead and frozen for up to 2 months.
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 25g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg