This white chocolate fudge recipe mixes creaminess with a sweet, vanilla finish, making every bite melt in your mouth. With minimal ingredients and a process that involves only about 25 minutes of preparation before it goes into the refrigerator to chill, it’s designed to be a sweet, no-bake dessert that doesn’t compromise on delightful taste or creamy texture.Â
Ingredients for White Chocolate Fudge
- Butter: Butter has two roles in this recipe: It’s used to grease the pan so the fudge doesn’t stick, while butter in the recipe adds richness and a smooth consistency to the fudge itself. For a nondairy version, coconut oil or a vegan butter substitute can achieve a similar texture and nonstick effect.
- Sugar: The sugar provides the essential sweetness fudge is known for and contributes to its firm structure once cooled. Alternatives like coconut sugar may be used as a less refined option, though they will affect the final color and flavor profile.
- Evaporated milk: This concentrated form of milk adds creaminess without the additional water content of regular milk, which is crucial for the texture of the fudge. Sweetened condensed milk can be swapped for it in a pinch, but reduce the sugar amount by at least a cup. Nondairy evaporated milk or a rich nut cream can substitute for those avoiding dairy, maintaining the desired consistency.
- White baking chips: The white chocolate chips offer the fudge its silky white chocolate flavor and help create a smooth and creamy texture as they melt. Dairy-free white chocolate chips can be found for those catering to vegan or lactose-intolerant diets when making this fudge recipe with white chocolate.
- Marshmallow creme: It contributes a fluffy texture and a unique sweetness that pairs well with the white chocolate, aiding in the fudge’s firming process. Vegan marshmallow fluff is available for those avoiding animal products, ensuring the same light texture.
- Vanilla extract: The vanilla extract adds depth and warmth to enhance the overall flavor of this white chocolate fudge. Pure vanilla bean paste or the seeds scraped from a vanilla pod can be used for an even more pronounced vanilla flavor.
Directions
Step 1: Prep the pan
Begin by lining a 13×9-inch pan with foil, then grease the foil with 1-1/2 teaspoons of the butter. This sets you up for fudge that can be easily removed and cut, ensuring a seamless transition from pan to platter.
Step 2: Cook the fudge
In a heavy saucepan, combine the sugar, milk and the remaining 3/4 cup of butter. Bring the mixture to a rapid boil over medium heat, stirring constantly. Maintain this boil for four minutes while continuing to stir constantly. This sets the foundation for the fudge’s consistency.Â
Editor’s Tip: Use a candy thermometer to easily ensure the mixture reaches the precise “soft-ball” stage, crucial for achieving the ideal consistency and texture. To learn more, read our article on common mistakes when making fudge.
Step 3: Add the remaining ingredients
Remove the pan from the heat and immediately blend in the baking chips and marshmallow creme until those are completely melted, then stir in the vanilla. This step is necessary for achieving a creamy, smooth texture.Â
Step 4: Chill and cut
Pour the mixture into your prepared pan, spreading it evenly. Refrigerate the fudge until it achieves a firm consistency, one to two hours. Once it’s set, use the foil to lift the fudge from the pan, remove the foil, then use a sharp knife to cut the fudge into 1-inch squares.
Editor’s Tip: If you’re looking to microwave your fudge, this recipe includes tips on microwaving white chocolate to ensure it melts evenly and smoothly.
White Chocolate Fudge Variations
- Add nuts: Incorporate chopped almonds or pecans for added texture and depth of flavor.
- Give it a fruity flair: Mix in dried cranberries or cherries to balance the sweetness with a hint of tartness.
- Spice it up for the holidays: Stir in a pinch of cinnamon or nutmeg and top with sprinkles or chopped peppermint candies.Â
How to Store White Chocolate Fudge
The best way to preserve the texture and flavor of your fudge is to store it in an airtight container, keeping each layer separated with a sheet of waxed paper to prevent sticking. Storing the fudge in a cool, dry spot is crucial. If you live in a warm climate, keeping it refrigerated could be the best option to maintain its firmness.
Can you freeze white chocolate fudge?
Absolutely. Wrap the block of fudge tightly with cling film and place it in an airtight container or sealable freezer bag before putting it in the freezer.
How long does white chocolate fudge last?
When stored properly, homemade fudge can last for one to two weeks at room temperature, or up to three weeks in the refrigerator. It can also last up to three months in the freezer.
White Chocolate Fudge Tips
How do you rescue soft fudge?
To rescue soft fudge, re-melt it, boil it for a couple more minutes, then let it set again.Â
What is the main ingredient in white chocolate?
The primary ingredient in white chocolate is cocoa butter.
Why is my fudge sticky and chewy?
Sticky and chewy fudge can result from not reaching the correct boiling temperature, or over- or undermixing the ingredients. Double-check the boiling temperature and mix the fudge until the ingredients are combined, then allow ample time for it to set in the refrigerator.
Can you make hard fudge soft again?
To soften hard fudge, transfer the pieces into a saucepan and mix in approximately 1 cup of water. Gently warm the mixture on a low setting, stirring until the fudge fully melts. Once it’s melted, continue with the remaining steps of your recipe.
