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Delicious Rainbow Sherbet Fudge! This pretty fudge is so simple to make and will brighten up any occasion. If you are looking for a fun treat, give this wonderful fudge a try.
Rainbow Sherbet Fudge Ingredients:
● 12 TBSP Butter, softened
● 5 oz Evaporated Milk
● 3 cups Sugar
● 12 oz White Chocolate Chips
● 7 oz Marshmallow Fluff
● 1 TBSP Vanilla Extract
● 1 TBSP Orange Extract
● 7 drop Red Food Coloring, 
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● 11 drops Yellow Food Coloring, divided
● 6 drops Green Food Coloring
Rainbow Sherbet Fudge Mise en Place:
● Loaf Pan (9″ x 5″)
● Aluminum Foil
● Non Stick Cooking Spray
● Measuring Cup
● Measuring Spoons
● Large Pot
● Spatula
● Small Bowls (for color mixing)
● Candy Thermometer
● Knife
Rainbow Sherbet Fudge Directions:
● Line a 9″x5″ loaf pan with aluminum foil.
● Spray a non stick cooking spray on your aluminum foil.
● In a large pot, combine butter, evaporated milk and sugar.
● Cook on medium to low heat until your candy thermometer reaches 240°, stir consistently with a spatula.
● Remove from heat and mix in white chocolate chips and marshmallow fluff.
● Add vanilla and orange extracts; mix well.
● Carefully and quickly divide your liquid fudge equally into four separate small bowls.
● Add 6 drops of red food coloring to one bowl; mix well.
● Add 6 drops of green food coloring to the third bowl; mix well.
● In the fourth bowl to make orange, add 5 drops yellow food coloring and one 1 drop of red food coloring (you may have to double this); mix well.
● Pour your red fudge into the pan first, then layer the orange fudge, then yellow fudge, and finally the green fudge last (if these start to harden in your bowls, just give it a quick mix).
● Set your loaf pan in the freezer two hours, or until hardened.
● Remove from pan by lifting out the aluminum foil.
● Cut the edges off for a clean look.
● Cut the Rainbow Sherbet Fudge into small squares to serve.
● Makes 15 servings Rainbow Sherbet Fudge
Note: You are not bound by these color choices. You can use any bright colors you like: blue, purple, violet are the other rainbow colors. Just look at the back of your food coloring box to see what food color combinations will make up the rainbow colors you would like!
Rainbow Sherbet Fudge Recipe
By Ann
Delicious Rainbow Sherbet Fudge! This pretty fudge is so simple to make and will brighten up any occasion. If you are looking for a fun treat, give this wonderful fudge a try.
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 3 hours
Ingredients:
● 12 TBSP Butter, softened
● 5 oz Evaporated Milk
● 3 cups Sugar
● 12 oz White Chocolate Chips
● 7 oz Marshmallow Fluff
● 1 TBSP Vanilla Extract
● 1 TBSP Orange Extract
● 7 drop Red Food Coloring, divided
● 11 drops Yellow Food Coloring, divided
● 6 drops Green Food Coloring
Directions:
● Line a 9″x5″ loaf pan with aluminum foil.
● Spray a non stick cooking spray on your aluminum foil.
● In a large pot, combine butter, evaporated milk and sugar.
● Cook on medium to low heat until your candy thermometer reaches 240°, stir consistently with a spatula.
● Remove from heat and mix in white chocolate chips and marshmallow fluff.
● Add vanilla and orange extracts; mix well.
● Carefully and quickly divide your liquid fudge equally into four separate small bowls.
● Add 6 drops of red food coloring to one bowl; mix well.
● Add 6 drops of yellow food coloring to the second bowl; mix well.
● Add 6 drops of green food coloring to the third bowl; mix well.
● In the fourth bowl to make orange, add 5 drops yellow food coloring and one 1 drop of red food coloring (you may have to double this); mix well.
● Pour your red fudge into the pan first, then layer the orange fudge, then yellow fudge, and finally the green fudge last (if these start to harden in your bowls, just give it a quick mix).
● Set your loaf pan in the freezer two hours, or until hardened.
● Remove from pan by lifting out the aluminum foil.
● Cut the edges off for a clean look.
● Cut the Rainbow Sherbet Fudge into small squares to serve.
● Makes 15 servings Rainbow Sherbet Fudge
● To print the Rainbow Sherbet Fudge recipe click here.
● Disclosure: the links in this post may be affiliate links.
● For more Recipes on Ann’s Entitled Life, click here.
● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!
FAQs
After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.
What is in rainbow sherbet? ›
Ingredients. Milk, sugar, corn syrup, skim milk, high fructose corn syrup, strawberries, water, oranges, citric acid, limes, carob bean gum, modified cellulose gum, guar gum, artificial color (includes yellow 5, red 40, blue 1, yellow 6), caramel color, locust bean gum, xanthan gum.
How much should you beat fudge? ›
Once the mixture has cooled enough, use a wooden spoon or an electric hand mixer to beat the fudge until you see the very first signs of the mixture shifting from glossy to matte. Believe yourself when you think you see them! If you over-mix the fudge it will set in your pot.
Why do you beat fudge? ›
Beating the syrup caused the formation of crystallization nuclei, anchor points to which sugar molecules attach to form crystals. Few crystallization nuclei will form in syrup that is still hot, and sugar molecules will readily attach to them. The crystals grow so easily, and the result is really grainy fudge.
What should fudge look like after beating? ›
The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.
What is the secret to perfect fudge? ›
Tips for Making Fudge
- Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
- Avoid Stirring Once the Mixture Comes to a Simmer. ...
- Beat Thoroughly.
After extensive testing to get the combination just right, the original Orange, Raspberry, and Pineapple Sherbets were combined to make the fan favorite, Rainbow Sherbet.
What strains make Rainbow Sherbet? ›
Rainbow Sherbet is a hybrid cannabis strain that's a cross between Champagne Kush and Blackberry strains.
What are the three flavors in sherbet? ›
Making Sherbet
Whereas ice cream will contain at least 10 percent butterfat (often as high as 20 percent), and gelato between 4 and 8 percent butterfat, sherbet contains only 1 to 2 percent butterfat. Common sherbet flavors include orange, raspberry, lemon, and lime.
Can you overbeat fudge? ›
Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.
Know When and When NOT to Stir
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
Can I use a stand mixer to beat fudge? ›
If you have a heavy-duty standing mixer such as a KitchenAid, you can greatly minimize the effort required to make classic fudge by beating it on low speed.
What happens if you stir fudge too early? ›
Don't stir!
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
What is the secret to smooth fudge that is not gritty? ›
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
Why did my fudge come out like taffy? ›
Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer).
How do you know when fudge is done? ›
To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling. When the fudge cools to 110 degrees F/43 degrees C, beat the mixture vigorously with a wooden spoon until it's no longer glossy.
Can you beat fudge too much? ›
Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.
Can I fix fudge that didn't set? ›
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
How firm should fudge be? ›
Fudge is a creamy crystalline sugar candy. It's soft enough to melt on the tongue but firm enough to hold it's own shape.
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