White Chocolate Fudge

A rich, creamy, and indulgent white chocolate fudge that’s perfect for holidays, gifts, or any time you’re craving something sweet and luxurious.

Ingredients

Basic White Chocolate Fudge:

• 3 cups white chocolate chips (high quality recommended)
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Optional Add-ins (choose one or combine):

• 1/2 cup chopped macadamia nuts
• 1/2 cup dried cranberries
• 1/2 cup crushed vanilla wafers
• 1/2 cup mini marshmallows
• 1/4 cup freeze-dried strawberries, crushed
• 1/2 cup chopped white chocolate cookies

Equipment Needed:

• 8×8 inch square pan
• Parchment paper
• Heavy-bottomed saucepan
• Wooden spoon or heat-resistant spatula

Instructions

Prepare the Pan:

1. Line an 8×8 inch square pan with parchment paper, leaving some overhang for easy removal.
2. Lightly spray the parchment with cooking spray or brush with a little butter.

Make the Fudge:

1. In a heavy-bottomed saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter.
2. Stir constantly until the chocolate is completely melted and the mixture is smooth (about 5-7 minutes).
3. Remove from heat immediately once smooth to prevent burning.
4. Quickly stir in vanilla extract and salt until well combined.
5. If using any add-ins, fold them in now while the mixture is still warm.

Set the Fudge:

1. Pour the fudge mixture into the prepared pan and spread evenly with a spatula.
2. Tap the pan gently on the counter to release any air bubbles.
3. Refrigerate for at least 2 hours, or until completely set.

Cut and Serve:

1. Using the parchment paper overhang, lift the fudge out of the pan.
2. Using a sharp knife, cut into 1-inch squares.
3. For clean cuts, wipe the knife between cuts.

Variations

Lemon White Chocolate Fudge:

• Add 2 tablespoons fresh lemon juice and 1 tablespoon lemon zest
• Reduce vanilla to 1/2 teaspoon

Coconut White Chocolate Fudge:

• Add 1/2 cup shredded coconut (toasted or untoasted)
• Use coconut extract instead of vanilla

Raspberry White Chocolate Fudge:

• Add 1/3 cup freeze-dried raspberries, crushed
• Add 1/4 teaspoon almond extract

Cookies and Cream White Chocolate Fudge:

• Fold in 1/2 cup crushed chocolate sandwich cookies
• Add 1/4 teaspoon vanilla extract

Tips for Perfect Fudge:

• Quality Matters: Use high-quality white chocolate chips or chopped white chocolate for the best flavor and texture.
• Low Heat: Keep heat on low to prevent the chocolate from seizing or burning.
• Constant Stirring: Stir continuously to ensure even melting and prevent scorching.
• Don’t Overcook: Remove from heat as soon as the mixture is smooth and combined.
• Room Temperature: Let ingredients come to room temperature before starting for easier mixing.
• Storage: Store in an airtight container in the refrigerator for up to 2 weeks.

Troubleshooting:

• Grainy Texture: Usually caused by overheating. Try adding a tablespoon of warm cream and stirring.
• Won’t Set: Refrigerate longer, or the mixture may have been too warm when poured.
• Too Soft: May need more chilling time or the chocolate-to-liquid ratio was off.

Storage:

• Store covered in the refrigerator for up to 2 weeks
• Can be frozen for up to 3 months
• Bring to room temperature before serving for best texture

Yield: About 64 one-inch squares

Prep Time: 15 minutes

Chill Time: 2 hours

Total Time: 2 hours 15 minutes