Ingredients
3/4 cup butter
4 oz. (2/3 of 170-g pkg.) Baker's White Chocolate
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
3 cups icing sugar
6 Tbsp. multi-coloured sprinkles
Method
Sources
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Recipe1M+
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White chocolate callets — mousse, ganache, decorating
Unrefined whole cane sugar — Indian sweets, chai, payasam
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Unrefined whole cane sugar — Indian sweets, chai, payasam
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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line 8-inch square pan with foil, with ends of foil extending over sides. microwave first 4 ingredients in large microwaveable bowl on high 2 min. or until butter is melted; stir until chocolate is completely melted. add dry pudding mix; stir with whisk 2 min. add sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. top with sprinkles; press into fudge to secure. refrigerate 2 hours or until firm. use foil handles to lift fudge from pan before cutting into pieces.