Pink Lemonade Fudge combines the nostalgic summertime drink with your favorite homemade fudge. This easy fudge recipe delivers sunshine in every bite!
Can’t get enough fudge recipes? You need this Strawberry Shortcake Fudge in your life too! Or the easiest of all is our rocky road fudge!
Why this Recipe Works
There’s nothing quite like pink lemonade in the summer. Cold, refreshing citrus plus a rosy pink color? Yes, please!
- No candy thermometer needed to make this delicious fudge.
- Kool-Aid pink lemonade mix gives it an authentic lemonade flavor.
- It only takes 15 minutes of active prep time!
Today’s fudge recipe combines all the flavors of an ice cold class of pink lemonade with the soft, sweet creaminess of homemade Vanilla Fudge.
Ingredient Notes
- Marshmallow Creme. Also called “fluff”, this ingredient helps give the fudge a soft melt-in-your-mouth texture. Use our homemade marshmallow fluff if you can’t find it in stores.
- Kool-Aid Pink Lemonade Mix. You will need one packet (0.23 ounches) of lemonade mix for this recipe.
- White Chocolate. You’ll need white chocolate chips AND a bag of white chocolate melting wafers. The melting wafers are used to drizzle over the fudge, as we find they do a better job than the morsels.
Easy Instructions
- First, place white chocolate morsels and marshmallow fluff in a mixing bowl.
- Now, combine butter, sugar, heavy cream and salt in a sauce pan. Boil and stir constantly for 5 minutes. Remove from heat and whisk in the packet of pink lemonade mix.
- Pour the hot butter and cream mixture over the white chocolate and fluff. Mix with electric beaters or a stand mixer until smooth and combined.
- Next, pour the fudge mixture into a baking dish lined with parchment paper. Let the fudge set for 3 hours.
- Drizzle melted white chocolate over the fudge. Sprinkle with sparkling sugar. Cut into squares and enjoy!
Tips and Tricks
- Store this fudge in an airtight container the refrigerator for 1 -2 weeks.
- Add the melted butter mixture to the bowl with the chocolate and marshmallow cream right away. The warm cream and butter help melt the chocolate to give the fudge a smooth, velvety consistency.
- For best freshness, store the fudge in a block. Cut into pieces just before serving.
- Love fun fudge? Be sure to try our lemon meringue fudge too.
Recipe FAQs
Yes, you can freeze Pink Lemonade Fudge. For best results, place squares of fudge in a freezer safe bag then squeeze all the air out before placing it in the freezer.
Let thaw in the refrigerator overnight before enjoying.
Yes, this recipe can be made with marshmallows. I would use 1 bag of mini marshmallows in place of the marshmallow creme.
You sure can! Feel free to try out different flavors of instant Kool-Aid in this fudge to make your own white chocolate fudge variations.
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Pink Lemonade Fudge
Ingredients
For the fudge:
- 7 ounce jar marshmallow creme Fluff
- 2 ½ cups white chocolate morsels
- ¾ cup unsalted butter
- 1 cup granulated sugar
- ¾ cup heavy whipping cream
- pinch of kosher salt
- 1 package Kool-Aid dry pink lemonade mix
For the garnish:
- 8 ounce Ghirardelli white chocolate wafers melted
- 2 Tablespoons pink sparkling sugar
Instructions
- Line a 9-inch square baking dish with parchment paper. Set aside.
- In a large mixing bowl, add marshmallow creme with white chocolate morsels (not melted). Set aside.
- In a large saucepan, combine butter, sugar, heavy cream and salt. Bring to a boil over medium high heat, stirring constantly. Continue boiling for 5 minutes.
- Remove from heat. Whisk in the pink lemonade packet. Pour hot mixtures into mixing bowl. Using an electric mixer (or stand mixer) whisk the ingredients together until creamy and chocolate is melted, about one minute.
- Pour mixture into prepared baking dish. Allow to set about 3 hours, at room temperature.
- When ready, remove fudge from pan with the parchment paper. Trim the edges and cut fudge into inch pieces (64 total pieces). Melt white chocolate wafers according to package directions.
- Drizzle white chocolate over fudge pieces and sprinkle immediately with sparkling sugar. Keep in airtight container until ready to enjoy.
Notes
Nutrition
Pink Lemonade Fudge is the sweet treat you need this summer! Easy to make with an impressive taste, this homemade fudge impresses everyone who tries it.
Hi Aimee,
I’ve prepared it following your recipe and my kids want the fudge every day now:)
Thanks for sharing this delicious recipe.
Did you only use 1/2 of the koolaid packet in each part of your recipe , since a koolaid envelope has more than twice as much as the creations packet?
Yeah, I would start with half the package, see what kind of coloring it gives the fudge….but I’m pretty sure half packet would be perfect!
I just wanted you to know that I made this recipe (along with 11 others) for a “Summer Tastes of Fudge” demonstration for our women’s organization and I (and everyone else!) loved it! Out of all the fudge recipes I made, this one went together best, was the perfect consistency, cut smoothly and stayed sharp (not melty out of the fridge) and was (in my opinion) by far the prettiest! I couldn’t find Duncan Hines Frosting Creations packets anywhere so I used Pink Lemonade Kool-Aide packets instead and they worked perfectly! The flavor was very tart – almost like a starburst – BUT IT’S FUDGE!!! Awesome recipe, no kidding! Thanks so much! I will make this often!
Thanks for stopping over and letting me know! I’ve used the Kool-Aid packets too, haha!! Glad the fudge was a big hit!
I made this and loved it! It kind of tastes like a strawberry cream sickle to me though instead of pink lemonade. But still so delicious!
Glad you enjoyed it Danielle!!
I making this fudge for a breast cancer benefit for my best friends mother, and it is in a few weeks. Would it be ok to freeze until then?
I think it’s definitely better tasting when refrigerated, not frozen. The key is to make sure the container is airtight so the fudge doesn’t dry out. I usually use ziploc freezer bags, squeeze ALL the air out, then store in the refrigerator for up to two or three weeks.
Will do–I bought everything I need today, so should make it this weekend.
I wonder if any of your visitors have tried this recipe with a different frosting flavor? I love coffee and I’m thinking of using the mocha instead of pink lemonade. I’ve read comments about the mocha flavor and most everyone says that it has a good coffee taste to it.
This fudge would be perfect with a different flavor! The mocha is a delicious option too. Please let me know if you make it, I imagine it’s going to be delicious.
Can I use a 9×13 baking dish? Or will they not thick enough?
I was wondering also if you can use a 9 x 13 baking pan. Want to make for my daughters baby shower this weekend
How long can you keep these
At least one to two weeks in an airtight container (or ziploc) in the refrigerator! Enjoy!
I just like the helpful info you supply on your articles.
I will bookmark your weblog and check again here frequently.
I am quite sure I’ll learn lots of new stuff proper here! Best of luck for the next!
I need these in my life, Aimee! YUM! And they look so pretty too : )
You’ve been featured today at Love Grows Wild:
http://www.lovegrowswild.com/2013/04/12-projects-for-home-10-recipes-to-try.html
xoxo Liz
Can’t wait to try this fudge, we love pink lemonade!
This really looks good it looks easy also
I must be living under a rock because never in my life have I’ve seen these frosting creations!!! I’m so intrigued.
Nevermind silly me I just understood what it meant:) sorry
On the pink lemonade fudge recipe it says to mix in the Duncan pink lemonade packet in two different places does that mean I need to use two packets?
My husband LOVES pink lemonade, so I’m sure this would go over pretty well at our house. Looks delicious!
I think my son would love this–thanks for sharing the recipe for Pink Lemonade Fudge
Yum! This would be a pretty treat to make for my daughter’s birthday parties. She always has a pink theme. Thanks for sharing, Aimee! 🙂
Thank YOU for stopping by Crystal 🙂
How fun are these?!? I never would have thought to make them pink lemonade! Genius!
Megan, they are fun to eat too 🙂