Bubblegum Cloud Fudge

Line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang for easy removal.
In a medium saucepan over low heat, melt the white chocolate chips and sweetened condensed milk, stirring constantly until smooth and fully combined.
Remove the saucepan from heat and immediately stir in the bubblegum extract and a few drops of pink gel food coloring, adjusting to your preferred shade.
Allow the mixture to cool slightly, then gently fold in the mini marshmallows and candy-coated chocolates or sprinkles.
Pour the fudge mixture into the prepared pan and smooth the top with a spatula.
If desired, sprinkle additional candies or sprinkles over the surface for decoration.
Transfer the pan to the refrigerator and chill for at least 2 hours, or until the fudge is firm to the touch.
Once set, lift the fudge from the pan using the parchment paper, and cut into 24 small squares.

Pastel rainbow version: Use multi-colored mini marshmallows and rainbow sprinkles for an even more festive look.
Flavor twist: Add a dash of vanilla extract for a creamier profile, or mix in a few crushed lollipops for added crunch.
Holiday style: Swap out the pink coloring for seasonal hues like green (for St. Patrick’s Day) or blue (for winter themes).
Make it nutty: Stir in chopped white chocolate-covered almonds for added richness.

For cleaner cuts, warm your knife under hot water, dry it, and slice through the chilled fudge with one smooth motion.
Don’t overheat the chocolate mixture—low and slow is key to prevent it from seizing or separating.
Store in an airtight container in the fridge for up to 1 week, or freeze for longer storage (just allow it to thaw in the fridge before serving).
For gifting, wrap each square in wax paper or place in mini candy boxes with ribbon for a charming homemade treat.

Pretty, playful, and irresistibly sweet, Bubblegum Cloud Fudge is a dessert that brings a burst of joy to every bite.