The ultimate day out for food lovers!

Entertainment | Inspiration | Shopping | Tasting

Food creative
Recipe header image
Rainbow fudge  picture

Rainbow fudge

Fudge can take quite a while to make, but it is worth the time! A perfect treat for the kids, and for you... 

Serves 36 small squares
Cooks in
Difficulty Easy
Nadiya HussainDesserts


  • unsalted butter or vegetable oil, for the cake tin
  • 450g milk chocolate, chopped
  • 397g tin of condensed milk
  • 1 tsp vanilla bean paste
  • 50g rainbow sprinkles


Lightly butter or oil a 20cm square cake tin and line it with baking paper.

Put the chocolate into a large saucepan with the condensed milk and vanilla bean paste.

Over a low heat, mix it together until all the chocolate has melted and the mixture is smooth and one colour.

Leave to simmer for about 3 minutes over a low heat, stirring occasionally.

Pour into the tin and, using a palette knife, spread the fudge evenly to the edges. Then add the sprinkles evenly on top.

Allow to cool, then pop into the fridge for at least 2 hours until set.

Only cut into squares when the fudge is really firm.

Recipe cta

More recipes from Nadiya

Sign up to our Newsletter

Click below to go to our newsletter sign up form. Once subscribed you’ll receive the latest Show news, exclusive offers and little extras from your favourite chefs and experts.

Click here to sign up now

Show Sponsor

Sign up for foodie offers and news
Newsletter Sign Up