White Chocolate Fudge Recipe
Did you know that you can make fudge in the comfort of your own home? This sweet and decadent treat may seem like it would be hard to make, but contrary to popular belief, it's actually really easy. That's right — you don't even need to go to a specialty chocolate shop to enjoy an excellent little piece of fudge. Who knew? There's so much to love about this recipe, and one of them is the fact that it requires just a little bit of prep work. We also love that it requires few ingredients and is super affordable.
Recipe developer Catherine Brookes of Blue Sky Eating came up with this incredible recipe that hits the spot. "I love that with only two ingredients and very minimal prep time, you can make an impressive homemade sweet treat!" Brookes raves. This fudge would surely hit the spot during the holidays with family, or it could be a great dessert to bring to a friend's house. It would even just be good to make for the household, but we'll warn you: It will go really fast.
Keep reading to find out how to make this incredible fudge that is sure to be a new favorite!
Gather the ingredients for your white chocolate fudge
Once you are ready to commit to this recipe, it's best to make a grocery list and take a trip to the store. Luckily, there are only two ingredients that you'll need to make this fudge. Yes, you read that right, only two ingredients.
To start, pick up some white chocolate. You have a few options here regarding whether you want to use white chocolate chips or get a bar and break it into chunks. The only other ingredient you will need is some condensed milk.
Grease a pan and melt the chocolate
Ready to get rolling? If so, get a seven by seven-inch square pan. This type of pan provides the best shape and allows you to cut the fudge into cute little squares. Then, you will need to grease the pan to help prevent the chocolate from sticking to the bottom. Then, add a layer of parchment paper on top of the pan. "Butter or spread is best, and yes, definitely use parchment," Brookes shares. "The butter basically just helps the parchment paper stick."
One you have the pan set, take out a microwave-safe bowl and add the chocolate. Remember that if you used a bar, you should have broken it up ahead of time to make sure it melts easily. Heat the mixture for 30 seconds at a time until the chocolate has fully melted.
Warm the milk
Now, take out another microwave-safe dish and add in the condensed milk. Pop it in the microwave for about a minute, and then carefully remove it. Please note that the milk should be warm, but it shouldn't be boiling. "It helps ... that fudgy texture, as the chocolate alone is hard at room temp," Brookes says of condensed milk.
Then, pour the condensed milk into a bowl with the white chocolate, and stir the two together. As you mix, the mixture will become very thick. This is a good sign!
Transfer the chocolate to a pan and chill
Once you've finished your mixture, use a spoon to scoop it into the prepared pan. Then, smooth it down into a flat, even layer with the back of your spoon or a spatula. It doesn't need to be perfect, but try to get the top as smooth as possible so you can cut out even pieces. Then, put the pan back in the fridge for at least four hours so it can set.
Once the chocolate has finished chilling, cut it in a six-by-six grid so you have 36 equal pieces.
Serve and enjoy
Now, it's finally time to enjoy the fruits of your labor. This fudge would be great on its own, but it would also be wonderful paired with a glass of milk or a cup of coffee. "An idea could be to cut the fudge into smaller pieces and scatter over ice cream with some fresh berries," Brooke suggests. Sounds delicious to us!
"The fudge will keep for up to 10 days at room temp in an airtight container," Brookes shares. Hopefully, this fudge is as big of a hit at your house as it was at ours.
- 21.2 ounces (600g) white chocolate chips or chunks
- 17.6 ounces (500g) condensed milk
- Grease and line a 7x7-inch square pan.
- Add the chocolate to a microwave-safe bowl and heat in 30-second increments until melted.
- Warm the condensed milk in the microwave for about 1 minute. It should be warm but not boiling.
- Pour the condensed milk into the bowl with the white chocolate and stir together. The mixture will become very thick.
- Spoon the mixture into your prepared pan and smooth it down into a flat, even layer with the back of a spoon or spatula.
- Put the pan in the fridge for at least 4 hours.
- Once set, slice the square so you have 36 equal pieces.
- Serve. The fudge will keep for up to 10 days at room temp in an airtight container.
| Calories per Serving | 303 |
| Total Fat | 14.8 g |
| Saturated Fat | 9.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 18.5 mg |
| Total Carbohydrates | 39.2 g |
| Dietary Fiber | 0.1 g |
| Total Sugars | 39.1 g |
| Sodium | 73.4 mg |
| Protein | 4.7 g |
