Tropical Sunset Fudge | A layer of creamy pineapple fudge, mango fudge and strawberry fudge come together to create a tropical explosion of flavor. The perfect tropical party favor for a luau, pool party or beach themed wedding. Scroll down to find out what my secret ingredients are to make this flavorful Tropical Sunset Fudge.

Add layers of this delicious fudge to a push up pop for a memorable party favor that keeps on giving. When the fudge is at room temperature all the guests have to do is push it out. Enjoy a layer at a time or all together for a tropical explosion!

What does the term party favor mean to you? First, it’s a small way of saying “thank you” for coming, but I like my party favors to go beyond that initial thanks. My ultimate goal is when they pick up their party favor (later that evening or even the next day) they remember how much fun they had and reminisce about the evening.

If your not looking for a party favor then you can simply add the layers to a baking dish. Look below for directions on how to make this delicious Tropical Sunset Fudge in a 9×13-inch baking dish.

Also, if you don’t have push up pops or don’t want to purchase them. This recipe makes 40 pieces! Simply drop a few in a cellophane party bag, add a cute tag and you’re set!

My newest obsession to adding flavor to recipes is freeze dried fruit. It adds a nice punch of flavor without adding any added moisture. Also, concentrated flavors from LorAnn Oils and Flavors is the way to go.

Tropical Sunset Fudge

Yield: 17 Push Up Pops or 40 Pieces

Ingredients

For the Pineapple Fudge

1 (1.75 ounce) bag freeze dried pineapple, ground into powder
18 ounces white chocopate chips
1 (14 ounce) can sweetened condensed milk
2 tablespoons unsalted butter, melted
optional: few drops of yellow gel food coloring
1 teaspoon pineapple flavoring

For the Mango Fudge

1 (1.5 ounce) bag freeze dried mango, ground into powder
18 ounces white chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tablespoons unsalted butter, melted
optional: few drops of orange gel food coloring
1 teaspoon mango flavoring

For the Strawberry Fudge

1 ounce freeze dried strawberries, ground into powder
18 ounces white chocopate chips
1 (14 ounce) can sweetened condensed milk
2 tablespoons unsalted butter, melted
optional: few drops of pink gel food coloring
1 teaspoon strawberry flavoring

Instructions

For the Pineapple Fudge:

Spray a 9x13-inch baking dish or 17 push up pops with non cooking spray.

Add freeze dried pineapple to a blender. Blend until the pineapple is a fine powder (some pieces are fine). In a 4 cup microwave safe bowl, mix white chocolate chips, sweetened condensed milk, butter and food coloring. Stir until combined. Microwave 1 minute. Stir until creamy. Add the freeze dried pineapple, pineapple extract and stir to combine.

For the Baking Dish: Pour into prepared dish, smooth with an offset spatula. Refrigerate while the next fudge is being made.

For the Push Up Pops: Pour hot fudge into a large piping bag and pipe about 1-inch of the fudge into each pop.

For the Mango Fudge:

Add freeze dried mango to a blender. Blend until the mango is a fine powder (some pieces are fine). In a 4 cup microwave safe bowl, mix white chocolate chips, sweetened condensed milk, butter and food coloring. Stir until combined. Microwave 1 minute. Stir until creamy. Add the freeze dried mango, mango extract and stir to combine.

For the Baking Dish: pour into prepared dish. Refrigerate while the next fudge is being made.

For the Push Up Pops: Pour hot fudge into a large piping bag and pipe about 1-inch of the fudge into each pop.

For the Strawberry Fudge:

Add freeze dried strawberries to a blender. Blend until the strawberries are a fine powder (some pieces are fine). In a 4 cup microwave safe bowl, mix white chocolate chips, sweetened condensed milk, butter and food coloring. Stir until combined. Microwave 1 minute. Stir until creamy. Add the freeze dried strawberries, strawberry extract and stir to combine.

For the Baking Dish: pour into prepared dish. Refrigerate while the next fudge is being made.

For the Push Up Pops: Pour hot fudge into a large piping bag and pipe about 1-inch of the fudge into each pop.

TIP: To make cutting easy, store the fudge that in the baking dish in the refrigerator until hardened. The fudge does not have to be refrigerated.

MORE FUDGE RECIPES

PEANUT BUTTER BROWNIE FUDGE 2. SPICY FUDGE 3. RED WINE FUDGE

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Tropical Sunset Fudge