White Chocolate Fudge
This post may contain affiliate links. Please read the Privacy Policy & Cookie Policy.
Approaching nearly 1000 reviews at a 4.99-star rating with my no-fail chocolate fudge recipe, I knew I had to duplicate the process for a delicious and easy white chocolate fudge that anyone could make.
Perfect for the fall holiday season, this white chocolate fudge recipe is a rich, smooth, and easy-to-make dessert with only 3 simple ingredients.
You won’t need any special equipment (like a candy thermometer). Just a bit of patience and 10 minutes for a perfect, simple prep quick fudge recipe that will satisfy your sweet tooth with minimal effort.
Ingredients
- 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk (we use Eagle Brand)
- 2 tablespoons unsalted butter
How to Make White Chocolate Fudge
Line an 8×8 baking pan with foil, spray with nonstick spray, and set aside.
Add white chocolate chips, sweetened condensed milk, and butter to a saucepan. Heat over medium-low heat, stirring constantly, until the fudge mixture is smooth and combined.
Unlike a milk chocolate fudge recipe, you do not need to reach the softball stage; however, avoid turning up the heat to try to finish quicker, as the bottom of the pan and chocolate could burn.
Remove the melted mixture from heat and pour into the prepared foil-lined baking dish. Spread evenly.
Set aside to cool, refrigerate, or freeze for 4 hours.
When ready to serve, lift the edges of the foil and fudge from the pan.
Peel foil away from fudge and discard. Using a sharp knife, cut cold fudge into small cubes.
Serve immediately or move to gifting or storage.
How to store White Chocolate Fudge
Store your white chocolate fudge in an airtight container at room temperature for up to a week. In warmer climates or homes, store in the fridge to prevent softening or melting. For longer storage, refrigerate in an airtight container for up to two weeks.
You can also freeze homemade fudge for up to three months; wrap it in parchment paper and then tightly in plastic wrap and put it in a freezer-safe container. Let the piece of fudge come to room temperature before serving for the best texture and flavor.
—-> Make sure to try our Peanut Butter Fudge Recipe too!
Tips for Perfect White Fudge
- Avoid Fat-Free Ingredients: Do not use fat-free sweetened condensed milk, evaporated milk, or creamers in fudge. There really is no substitute that will guarantee it will work.
- Adding Toppings: While the batch of white fudge is still soft and melty in the pan, cover the top with toppings, carefully pressing them into the fudge. Toppings could include crushed Oreos, bits of candies like mini M&Ms, crushed nuts, sprinkles, or bits of dried fruits.
- Microwave Method: Truthfully, chocolate chips (and all chocolate) are super temperamental. I would not recommend making fudge in the microwave to ensure a smooth and perfect fudge.
FAQs
Can I use fat-free, sweetened condensed milk for white fudge?
No. Fat-free sweetened condensed milk, evaporated milk, or creamers will not work properly for this recipe.
How do I add toppings to fudge?
While the fudge is still soft in the pan, add toppings and press them gently into the fudge. Let it set as usual.
Can I make this fudge in the microwave?
It’s not recommended, as chocolate can be very temperamental. Using a stovetop or even a double boiler ensures a smoother, more reliable result.
Variations
- Swirled Fudge: Add a few drops of food coloring and swirl with a toothpick before setting for a marbled effect.
- Peppermint Fudge: Mix in crushed peppermint candies for a festive twist.
- Nutty Fudge: Fold in chopped nuts like almonds or walnuts for added texture and flavor.
White Chocolate Fudge (3 Ingredients)
Equipment
- sauce pan
- 8 x 8 Baking Pan
- Foil
Ingredients
- 3 cups white chocolate chips
- 14 oz sweetened condensed milk
- 2 tablespoons unsalted butter
Instructions
- Line an 8×8 baking pan with foil, spray with nonstick baking spray, and set aside.
- Add white chocolate chips, sweetened condensed milk, and butter to a saucepan. Heat ingredients over medium-low heat, stirring constantly, until melted and smooth. Do not turn up the heat as it could seize the chocolate or burn the pan.
- Remove melted white chocolate from stove and pour evenly into the prepared pan. Spread evenly with a spatula. Refrigerate until set, which is about 4 hours.
- When ready to serve, lift by the edges of the foil and pull the fudge from the pan. Peel foil away from fudge and discard.
- Using a sharp knife, cut cold fudge into small cubes. If pulling from freezer, its best to let come to room temperature for best taste and texture. Serve or store.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
Make sure to follow Salty Side Dish on Pinterest and rate the recipe here and make sure to leave a comment below!
