White Chocolate Fudge

5 from 23 votes

16 servings

Prep Time 10

Chill time 4

Total Time 4 10

This easy white chocolate fudge is suitable for any occassion. Whether you're making this for Christmas, Valentine's day, or just to give it as a gift to a loved one. It will definitely put a smile on everyone's face.

Equipment

8x8 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 8x8 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 8x8-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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