This is a super easy recipe for creamy White Chocolate Fudge, made with just three simple ingredients: white chocolate, sweetened condensed milk, and a hint of vanilla extract.
All you need is one saucepan and ten minutes of prep time - and the best part? No sugar thermometer is required!
Say hello to our sweet and indulgent White Chocolate Fudge - the perfect bite-sized treat for gifting, celebrating, or stashing in the fridge for a sneaky treat!
This is not a traditional fudge recipe where the mixture has to be heated to precisely 113ºC. It's much less complicated, and you won't be able to taste the difference.
Once you make these, check out our other white chocolate recipes, such as these White Chocolate & Raspberry Blondies and Raspberry & White Chocolate Muffins.
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Why You'll Love This Recipe
- Melt and mix: Add all the ingredients to a saucepan and mix until melted, then pour into a prepared tin to set overnight.
- There is little room for errors: with the long-winded traditional method of making fudge, you risk it going grainy, not setting correctly, and tasting strange!
- Customisable: Add your favourite add-ins, such as cranberries and pistachios. See more ideas under Variations below.
Recipe Ingredients
Note: The total quantities are shown in the recipe card below.
- White chocolate - use white chocolate melts from the baking aisle. Cadbury and Nestle are good brands to use.
- Sweetened condensed milk - use either Nestle or Carnation. Carnation in the UK calls their sweetened condensed milk just 'condensed milk.' Do not use evaporated milk; otherwise, the recipe will not work.
- Vanilla extract - use pure vanilla extract and not imitation, as it's not as intense.
How to Make White Chocolate Fudge
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Grease and line a 20cm square tin with baking paper.
- Add the white chocolate and sweetened condensed milk to a saucepan.
- Heat over low heat, stirring constantly until the chocolate has melted into the condensed milk (about 6-8 minutes). Stir in the vanilla extract.
- Pour the mixture into the prepared tin and place in the fridge to set for 6 hours or overnight.
Substitutions
White Chocolate melts can be substituted for milk chocolate melts.
Recipe Variations
There are several ways to switch up this recipe. Here are some fun ideas to try!
- Add a teaspoon of peppermint extract and some crushed candy canes for a festive twist.
- Add some crushed Oreos!
- Add some nuts, such as pecans and walnuts.
Storage
The White Chocolate Fudge can be stored in the fridge in an airtight container for 2-3 weeks. The fudge can also be frozen for up to 3 months. Place greaseproof paper between the fudge layers to prevent them from sticking together.
It's also worth noting that the fudge will go soft very quickly if left out at room temperature if it's hot where you live.
Troubleshooting
Why won't my White Chocolate Fudge set?
If your White Chocolate Fudge isn't setting, here are some common reasons and fixes:
- Incorrect ratios: The proportions of white chocolate, condensed milk, and vanilla might be off. Double-check your recipe measurements.
- Fix: Use a kitchen scale to ensure accurate measurements.
- Overheating: Overcooking the mixture can cause the chocolate to seize or separate.
- Fix: Heat gently over low heat and stir constantly to avoid burning.
- Quality of ingredients: Low-quality white chocolate might not solidify properly.
- Fix: Opt for high-quality chocolate melts such as Cadbury and Nestle.
- Insufficient cooling: The fudge needs enough time to chill and set.
- Fix: Let it cool at room temperature before transferring it to the fridge for at least 6 hours or overnight.
If it still doesn't set, you can refrigerate it longer or try repurposing the mixture as a topping or dip!
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📖 Recipe
White Chocolate Fudge
Equipment
- 20cm square baking tin or dish
Ingredients
- 500 g white chocolate melts (3⅓ cups), note 1
- 395 g tin sweetened condensed milk (14 oz), note 2
- 1 teaspoon vanilla extract
Instructions
- Grease and line a 20cm square tin with baking paper, leaving a few centimetres of overhang at each end (to lift the fudge out once it's set).
- Add the white chocolate and sweetened condensed milk to a saucepan. Heat over low heat and stir constantly (so it doesn't burn) until the white chocolate melts into the sweetened condensed milk. Stir in the vanilla extract.
- Pour the mixture into the prepared tin and smooth over the top with the back of a spoon. Place it in the fridge for at least 6 hours or overnight to set.
- Once set, cut into squares. Keep the fudge stored in the fridge, especially if it is hot where you live. See notes below on storage.
Susan says
Absolutely delish! I added a handful of pistachios and cranberries to make it Christmasy.