White Chocolate Fudge 2
Indulge in the creamy decadence of "White Chocolate Fudge 2," an easy-to-make treat perfect for any occasion. This rich and velvety dessert combines the smoothness of melted white chocolate chips and sweetened condensed milk with a hint of vanilla and a pinch of salt to balance the flavors. With just 10 minutes of prep and a glossy finish that sets beautifully, this no-bake recipe is ideal for holiday gatherings, gift-giving, or simply satisfying your sweet tooth. Customize it with festive sprinkles for a playful twist, or keep it classic for timeless elegance. Whether you're craving a quick dessert or planning a special celebration, this white chocolate fudge is a foolproof crowd-pleaser that stays fresh for up to two weeks in the fridge.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups White chocolate chips
- 1 can Sweetened condensed milk
- 2 tablespoons Butter
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 0.25 cup Sprinkles (optional, for topping)
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper with butter or non-stick spray.
In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter over low heat. Stir constantly with a heat-resistant spatula to prevent burning.
Continue stirring until the white chocolate chips are fully melted and the mixture is smooth and glossy. This should take about 4–5 minutes.
Remove the saucepan from heat and stir in the vanilla extract and salt until combined.
Pour the fudge mixture into the prepared baking pan, smoothing the top with a spatula.
If desired, sprinkle the top with colorful sprinkles for a festive touch, gently pressing them into the surface so they adhere.
Let the fudge cool at room temperature for 1–2 hours, then transfer it to the refrigerator to set completely for at least 3 hours.
Once set, lift the fudge out of the pan using the parchment overhang. Place it on a cutting board and use a sharp knife to cut it into 16 squares or desired serving sizes.
Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Allow it to come to room temperature before serving for the best texture.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 32.9 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
