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Kawaii cotton candy fudge squares with pastel pink and blue swirls, fluffy marshmallows, and colorful sprinkles on a soft pastel background.
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Cotton Candy Marshmallow Sprinkle Fudge

This cotton candy marshmallow sprinkle fudge is soft, creamy, and bursting with sweet carnival-style flavor. With fluffy marshmallows, cheerful sprinkles, and a dreamy pastel swirl, it’s an easy no-bake dessert that’s perfect for parties, gifting, or whenever you want a fun, whimsical treat that feels straight out of a candy shop.
Course Candy, Dessert, No-Bake Treat, Snack
Cuisine American, Contemporary
Keyword carnival desserts, cotton candy fudge, cotton candy marshmallow fudge, kawaii desserts, marshmallow fudge, no bake fudge, pastel fudge, sprinkle fudge, sugarcloudbaking fudge, white chocolate fudge
Prep Time 10 minutes
Cook Time 5 minutes
Chill time 2 hours
Total Time 2 hours 30 minutes
Servings 16 squares
Calories 200kcal
Cost $12 per batch

Equipment

  • saucepan
  • heatproof spatula or wooden spoon
  • Large mixing bowl
  • electric hand mixer or whisk
  • measuring cups
  • Measuring spoons
  • 8×8 inch baking pan
  • Parchment paper
  • knife

Ingredients

Fudge Base

  • 12 oz white chocolate chips
  • 8 oz cream cheese softened
  • ¼ cup unsalted butter
  • 1½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1–1½ tsp cotton candy extract very strong—start small
  • Pink and blue gel food coloring optional, for swirl

Mix-Ins & Topping

  • 1 cup mini marshmallows
  • ¼ cup pastel sprinkles jimmies or nonpareils
  • Optional: edible glitter or shimmer dust

Instructions

Prep the pan

  • Line an 8×8-inch pan with parchment paper.

Melt the chocolate

  • In a saucepan over low heat, melt white chocolate chips and butter, stirring until smooth. Remove from heat.

Make the cheesecake fudge

  • Beat softened cream cheese until smooth. Mix in melted chocolate, powdered sugar, vanilla, and cotton candy extract until creamy.

Color & swirl (optional)

  • Divide batter in half. Tint one pink and one blue. Dollop into the pan and gently swirl.

Add mix-ins

  • Fold marshmallows into the top layer only (to keep them fluffy). Smooth gently.

Decorate

  • Sprinkle with pastel sprinkles and a light dusting of edible glitter.

Chill & slice

  • Refrigerate 2–3 hours until firm. Slice into squares.

Notes

  • Cotton candy extract strength: This extract is very potent. Start with a small amount, taste, and add more gradually to avoid an overpowering flavor.
  • Cream cheese softness: Fully soften the cream cheese before mixing to ensure a smooth, lump-free fudge.
  • White chocolate care: Melt the chocolate slowly over low heat and stir constantly to prevent scorching or graininess.
  • Color control: Use gel food coloring (not liquid) to keep the fudge thick and pastel-bright.
  • Marshmallow texture: Fold marshmallows in at the very end so they stay fluffy and don’t melt into the fudge.
  • Sprinkle choice: Jimmies hold their color best; nonpareils may bleed slightly but add a cute speckled look.
  • Chill fully: Allow the fudge to chill completely for clean slices and the best texture.
  • Storage: Store covered in the refrigerator for up to 5 days or freeze for up to 2 months (sprinkles may soften after thawing).

💡 Tips & Variations

  • Flavor control: Cotton candy extract varies by brand—add gradually and taste.
  • Marshmallow tip: Fold marshmallows in at the end so they don’t melt.
  • Extra fun: Add cotton-candy–flavored popping candy after slicing as a garnish.
  • Storage: Refrigerate up to 5 days or freeze up to 2 months (sprinkles may soften slightly).