Fruity Jelly Bean Fudge

Sheri Zarnick


flavors of the rainbow in this sweet treat made from leftover jelly beans from the Easter baskets. I use the smuckers or starburst brand jelly beans so it makes for a delightful fruity treat.

★★★★★ 1 vote
64 pieces
10 Min
40 Min


3 pkg
white chocolate chips (12 oz.) each
2 can(s)
sweetened condensed milk (14 oz.) each
drops of green liquid food coloring
1/2 tsp
almond extract
drops of red liquid food coloring
1 Tbsp
coconut extract
1 Tbsp
strawberry extract
3/4 c
fruity jelly beans (128 jelly beans)


1Line an 8x8" pan with foil, coat with cooking spray.
In a large saucepan add chips and milk. Over low heat, cook stirring until melted and smooth. Transfer 1/3 mixture(about 2c.)to a bowl, stir in greed food coloring and almond extract. spread evenly in pan, chill until firm. (10 minutes)
2Transfer half of the remaining chocolate mixture(2c.) to another bowl. Add red food coloring and strawberry flavor extract. Gently spread mixture over green layer.Chill until firm (20 minutes)
3Stir Coconut extract into remaining chocolate mixture, reheating if necessary. Spread over (pink) layer. Chill 10 minutes.
4Using a knife gently score fudge lengthwise and crosswise into 8 rows each way, creating squares. Press 2 jelly beans into center of each square. Cover; refrigerate until set. (4 hours)
Life fudge from pan, remove foil and cut into 64 pieces.

About Fruity Jelly Bean Fudge

Course/Dish: Candies