Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.
Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2-1/2 pounds.
1 box Funfetti cake mix
1/2 cup oil
2 pkts Duncan Hines Cotton Candy Recipe Creations Flavor Mix
1 cup white chocolate chips
1 can Duncan Hines Frosting Starter kit (sold next to the flavor mixes)
1. Preheat oven to 350 degrees F. Lightly grease a 13×9 inch baking pan with cooking spray. Set aside.
2. In a large bowl, mix together the cake mix, eggs, oil and ONE packet of the cotton candy mix with a rubber spatula until blended and combined. Stir in the chocolate chips.
3. Spread the mixture evenly into the prepared pan and bake for approx. 14-16 minutes or until edges are lightly golden and center is set. Allow to cool completely before frosting (center will set up a little more once removed from oven; just don’t overbake these!)
4. Stir the remaining flavor packet into the can of icing (or prepare your own vanilla buttercream, if you wish). Spread the icing evenly onto the cooled bars and top liberally with sprinkles. Pop in the fridge to set the icing for about an hour before cutting into squares. Store airtight for approx. 1-2 days.
I'm Della from Ky! I'm 24 years old and I love to bake. It is a new passion of mine. My dream is to open a dessert/coffee shop. I also love to cook but I enjoy baking more. I love forward to meeting new friends and trying new recipes. God bless all of you