One bite of this dreamy White Chocolate Fudge transports you to a sweet, creamy holiday treat that’s as easy to make as it is indulgent.
I’ve been tinkering with fudge recipes for years, and this one stands out for its silky-smooth texture and the subtle, buttery flavor of quality white chocolate. While classic fudge can feel heavy, this version strikes the perfect balance—light yet utterly decadent. It’s a perfect dessert for festive gatherings or a last-minute hostess gift when you’re short on time. The inspiration struck one winter afternoon as I sipped hot cocoa by the tree; I wanted something bright, festive, and fuss-free to share with neighbors. Plus, it’s no-bake, so you can skip the oven altogether—hallelujah for holiday chaos!
Why You’ll Love This Recipe
- No oven needed—just mix, pour, and chill
- Ready in under 45 minutes total (including chilling)
- Silky, creamy texture thanks to melted white chocolate
- Perfectly sweet without being cloying—ideal for any sweet tooth
- Foolproof, easy recipe that kids and adults rave about
- Fantastic holiday treat or impromptu gift—everyone loves fudge
- Minimal ingredients make last-minute baking a breeze
- Customizable with sprinkles, nuts, or drizzles for festive flair
Ingredients
- 2 cups (340g) white chocolate chips or chopped white chocolate (Ghirardelli or Callebrun recommended)
- 1 (14 oz/398g) can sweetened condensed milk, room temperature
- 2 tablespoons (28g) unsalted butter, cut into pieces
- 1 teaspoon pure vanilla extract (Madagascar or Mexican)
- Pinch of salt (optional, to balance sweetness)
- Festive toppings (optional): crushed candy canes, toasted pecans, colored sprinkles
Tip: Leave the sweetened condensed milk on the counter for 15 minutes so it blends smoothly without clumping.
Directions
- Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
- In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter. Stir over low heat until fully melted and glossy—about 5–7 minutes. A silicone spatula works wonders for scraping every bit of melting chocolate.
- Remove from heat, then whisk in vanilla extract and a pinch of salt. The aroma should be decadent, like a cozy candy shop.
- Pour the mixture into your prepared pan and smooth the top with an offset spatula.
- While still warm, sprinkle on any festive toppings so they stick nicely.
- Chill in the fridge for at least 30 minutes, or until firm to the touch. In a rush? Freeze for 15 minutes, but watch for frosting.
- Lift out the fudge using the parchment overhang and cut into 1-inch squares. For cleaner edges, run a sharp knife under hot water, dry it, and slice—wiping between cuts helps, too.
Servings & Timing
Yield: Makes about 36 small squares
Prep Time: 15 minutes (plus 15-minute rest for condensed milk)
Chill Time: 30–45 minutes (or 15 minutes in the freezer)
Total Time: Approximately 1 hour from start to sweet finish
Variations
- Peppermint Bark Fudge: Stir in ½ teaspoon peppermint extract and top with crushed candy canes.
- Nutty Delight: Fold in ½ cup chopped toasted almonds or macadamia nuts.
- Citrus Zing: Add 1 teaspoon finely grated orange zest for a bright twist.
- Vegan Version: Use dairy-free white chocolate and coconut milk condensed milk.
- Spiced Gingerbread: Mix in ½ teaspoon ground ginger plus a pinch each of cinnamon and clove.
- Berry Swirl: Gently fold in ¼ cup raspberry jam for a marbled look.
Storage & Reheating
Store in an airtight container in the fridge for up to two weeks. For longer keeping, freeze for up to three months, separating layers with parchment paper. Thaw overnight in the fridge before serving—no reheating needed; fudge is best enjoyed chilled or at room temperature.
Make-Ahead Advice: Fudge often tastes even better the next day as flavors meld, so whip it up ahead of time for stress-free entertaining.
Notes
I learned that stirring constantly over the lowest heat is key—too much heat makes chocolate seize. If your mix looks grainy, a teaspoon of neutral oil (like vegetable) and a gentle whisk can rescue it. Premium chocolate matters here: cheaper chips contain stabilizers that dull the texture. Trust me, the extra few cents per bag are worth that melt-in-your-mouth feel.
FAQs
Q: My fudge has air bubbles—how do I avoid that?
A: Tap the pan on the countertop before chilling; it helps trapped air escape for a smoother surface.
Q: Can I swap white chocolate bars for chips?
A: Definitely—just chop bars finely so they melt evenly with the condensed milk.
Q: Why did my fudge turn grainy?
A: Often from overheating or vigorous stirring. Try simmering gently and stirring slowly; a dab of cream or butter can smooth it out.
Q: What’s the best way to cut even squares?
A: Warm your knife under hot water, dry it, then slice; repeat between cuts for crisp lines.
Q: Is this recipe gluten-free?
A: Yes, as long as your white chocolate chips and toppings are certified gluten-free.
Q: Can I flavor with coffee or liquor?
A: Sure—add a teaspoon of instant espresso powder or a tablespoon of Baileys, Amaretto, or similar.
Q: What if I don’t have an 8×8 pan?
A: A 9×9-inch pan works fine; fudge will be a touch thinner and set a bit faster.
Q: How do I prevent sticking?
A: Parchment paper with an overhang ensures easy removal and clean edges.
Conclusion
This White Chocolate Fudge combines simplicity with indulgence in one sweet, creamy dessert. With just a handful of pantry staples and zero baking, it’s your go-to holiday treat or impromptu gift. Give it a whirl, then drop a comment below to share your favorite variation—or tag me on Instagram with your fudge photos! If you’re craving more no-bake delights, don’t miss my Easy Peanut Butter Bars or Salted Caramel Truffles next.
White Chocolate Fudge
Ingredients
- 2 cups white chocolate chips or chopped white chocolate (Ghirardelli or Callebrun recommended)
- 1 can sweetened condensed milk room temperature
- 2 tablespoons unsalted butter cut into pieces
- 1 teaspoon pure vanilla extract (Madagascar or Mexican)
- Pinch salt optional, to balance sweetness
- Festive toppings (optional): crushed candy canes, toasted pecans, colored sprinkles
Instructions
- Line an 8x8-inch pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
- In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter. Stir over low heat until fully melted and glossy—about 5–7 minutes. Remove from heat.
- Whisk in vanilla extract and a pinch of salt. Pour the mixture into the prepared pan and smooth the top.
- Sprinkle festive toppings on the fudge while still warm. Chill in the fridge until firm to the touch.
- Cut into 1-inch squares and serve. For cleaner edges, run a sharp knife under hot water, dry it, and slice.
