White chocolate fudge is one of the easiest desserts that you can make for the holiday season or any other special occasion. It’s soft, smooth, super creamy, and requires just 3 ingredients and 10 minutes of your time! Plus, you don’t need to be an expert to be able to make it.
If you’re looking for a quick and easy dessert to impress your loved ones, I have the perfect recipe for you! Make this for your family and friends, or to surprise someone special as it makes a great edible gift. Plus, it only requires minimal effort, no special equipment, and simple ingredients.
What Is Fudge?
It’s a sugar candy that is traditionally made of sugar, butter, and milk. It requires heating those ingredients to the soft ball stage at (240°F) before beating it while it cools to get the smooth and creamy texture. This process requires lots of work and some equipment including a candy thermometer.
The good news is that there’s a quick fudge, such as this white chocolate fudge recipe and I also have another flavor for you to try. While the result of the quick fudge compared to the traditional one is not exactly the same, it helps you save lots of time and effort. And the result is just AMAZING! Seriously, you will be impressed with the texture and flavor of this fudge especially with how quick and easy it is to make.
The Ingredients
The basic ingredients for this elegant fudge are white chocolate and condensed milk. Then you’ll need to add some vanilla extract and decorate it with your favorite sprinkles that match your special occasion. Here I used red, white, golden and some pink sprinkles to make this bright festive treat! Feel free to use red and green for Christmas treat or any other colors that are available to you.
How to Make White Chocolate Fudge?
- In a large microwave safe bowl, combine the sweetened condensed milk and white chocolate. Place it in the microwave and heat for 1 minute. Alternatively, you can melt the white chocolate by combining it with condensed milk in a saucepan and warming it on very low heat on the stovetop. Stir occasionally so that the chocolate does not burn.
- Stir in the pure vanilla extract and transfer the fudge to the parchment lined tin. Spread it out evenly using a spoon or a spatula.
- You can decorate the fudge with your favorite sprinkles by adding them while the fudge is still soft.
- Place the fudge in the fridge to chill for at least 4 hours, or up to overnight. Then remove it from the fridge and slice it into your desired size using a thin-bladed sharp knife. Serve slightly chilled.
How to Store White Chocolate Fudge?
You can store the fudge in the fridge in an airtight container for up to 3 weeks. Or you can store it in the freezer for up to 3 months.
Expert Tips
- Make sure that you’re using standard sweetened condensed milk, not evaporated milk.
- You could swap the white chocolate block with white chocolate chips, milk chocolate, or dark chocolate. When choosing your chocolate, make sure that it’s cooking chocolate as some types do not melt well.
- Line your baking pan with parchment paper or foil instead of greasing it. If it’s greased, then your fudge will become too greasy and that will ruin the texture and the taste.
- Make sure that you use a small baking pan (mine is 8×8-in), as using a larger pan can result in flat fudge squares.
- When you’re melting the chocolate, make sure to stir occasionally to avoid the mixture from getting burnt.
- You have to work quickly, but if your fudge thickens a bit too much before you pour it into your lined pan then just heat it up a little.
- You can add some extra texture and flavor to your fudge such as pretzels, nuts, spices, candy, or marshmallows. Add them to the pan just before pouring the mixture. If you’re adding spices or extracts, then mix them in with the chocolate.
- You can dip the knife used to cut the fudge in hot water, then wipe the blade dry with a dishcloth to get a clean cut.
- Store the fudge in an airtight container to prevent it from drying out.
Everyone in my family loves this white chocolate fudge so I make it quite often. I also offer pieces of this fudge wrapped individually to give as Christmas gifts for my kids’ teachers every year! If you’re packaging more than a piece, then place liners in between the pieces of fudge. Attach a colorful ribbon and voilà, a unique and beautiful gift!
Also, make sure to check out my easy condensed milk fudge recipe, it’s quite different but also really easy and delish!
If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging #NourishPlate in your posts. I would really love to see your creations. Bon appetit!
White Chocolate Fudge
Equipment
- 8×8 inch baking pan
- Parchment paper
- Microwave safe bowl or a saucepan
- spatula
Ingredients
- 2 (14- ounce) cans sweetened condensed milk
- 4 cups white chocolate
- 1 teaspoon pure vanilla extract
- sprinkles optional, to decorate
Instructions
- Line an 8×8 baking pan with parchment paper.
- In a large microwave-safe bowl, combine the sweetened condensed milk and white chocolate. Place it in the microwave and melt for 1 minute, stir and microwave in 30-second intervals until it completely melts. Alternatively, if you prefer to use the stovetop, combine white chocolate with condensed milk in a saucepan and warm it on very low heat until the chocolate is melted. Remove from heat.
- Stir in the vanilla extract and pour the mixture into the prepared pan. Spread it out evenly using a spoon or spatula. If you want to decorate your fudge with sprinkles, make sure to add them while the fudge is still soft.
- Place the fudge in the fridge to chill for at least 4 hours or overnight.
- Remove the fudge from the fridge and slice it into your desired size, I usually slice into 16 squares. Serve slightly chilled.
Notes
- You must use sweetened condensed milk in this recipe— not evaporated milk.
- You can substitute any kind of chocolate— milk and dark are also delicious but make sure that it’s cooking chocolate as some types do not melt well.
- Line your baking pan instead of greasing it. If it’s greased, then your fudge will become too greasy and that will ruin the texture and the taste.
- You have to work quickly, but if your fudge thickens a bit too much before you pour it into your lined tin then just heat it up a little.
- You can add any of your favorite ingredients just before pouring the mixture into the baking pan. Options are countless, from nuts to spices, from candy to marshmallows.
- Make sure that you use small baking or (mine is 8×8-in), as using a larger tin will result in flat fudge squares.
- You can dip the knife used to cut the fudge in hot water, then wipe the blade dry with a dishcloth to get a clean cut.
- I recommend cutting all the way through the parchment paper and leaving the fudge on small parchment squares— this will prevent it from sticking to your serving platter.
- This is a very soft fudge, if you want fudge that is a little harder (and sturdier), use 5 cups of white chocolate instead of the recommended 4.
- I created this sprinkle mix using the small bags of Wilton Sprinkles from a local craft store. I used: Small Pink Hearts, Jumbo Red Balls, Jumbo Red Hearts, and a Gold/White Medley.
- Store the fudge in an airtight container to prevent it from drying out. You can also refrigerate it in an airtight container for up to 3 weeks.
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