Pop Tart Fudge
White and blue vanilla fudge join with strawberry Pop Tarts to make this simple, but delicious, Independence Day treat
This tasty treat is built for the Fourth of July with a red, white, and blue color story. Two layers of white chocolate fudge sandwich a grid of strawberry filled Pop-Tarts, and the top layer gets swirled with blue gel food coloring for a patriotic finish.
Like all Randy Makes Candy no-cook fudge recipes, this one skips traditional sugar cookery entirely. Instead of boiling sugar and cream to the soft-ball stage and beating in air to force small sugar crystal formation, the fudge sets through fat crystallization, using the fat already present in the white chocolate and butter. That’s what makes this an accessible, beginner-friendly recipe with no candy thermometer required.
INGREDIENTS
White chocolate chips: 2¼ cups (405g), divided
Sweetened condensed milk: 1¼ cups, scant (297g), divided
Butter: 3 Tbsp (43g), divided
Vanilla extract: 1 tsp (4g), divided
4 Strawberry Pop Tarts (Overstuffed, if you can get it)
SUPPLIES
A lined 8×8 baking pan
2 microwave-safe bowls
A small mixing bowl (for the swirl portion)
A Skewer or knife tip (for swirling)
DIRECTIONS
Cut each Pop Tart into 24 pieces
In a microwave-safe bowl, combine 1 cup + 2 Tbsp (200g) chips, ½ cup + 2 Tbsp (149g) condensed milk, and 1½ Tbsp butter.
Microwave in 30-second intervals, stirring well after each, until fully melted and smooth.
Stir in ½ tsp vanilla.
Pour into the lined pan, spreading evenly.
Place Pop-Tart pieces in a 7×7 grid across the bottom layer: one piece at every internal 1″ intersection point, and one piece wherever a 1″ cut line will meet the edge of the pan. This is easier to see in the video.
Once the grid is placed, combine the remaining 1 cup + 2 Tbsp (200g) chips, ½ cup + 2 Tbsp (149g) condensed milk, and 1½ Tbsp butter in a second microwave-safe bowl.
Microwave in 30-second intervals, stirring between each, until smooth.
Stir in remaining ½ tsp vanilla.
Set aside about ⅓ cup of this fudge into a small bowl.
Add a small amount of blue gel coloring and mix until uniform.
Pour the rest of the uncolored top-layer fudge over the Pop-Tart pieces, spreading evenly to cover and fill the gaps – this is what fuses the top and bottom layers together.
Drop small spoonfuls of the blue fudge across the top.
Use a skewer or knife tip to swirl gently – don’t overmix, or the color will blend rather than streak.
Refrigerate until fully set, at least 2-3 hours.
Remove the fudge from the pan and cut into 1″ squares, cutting directly through the grid points so each piece has Pop-Tart exposed on its cut edges.