A homemade white chocolate treat with an extra dose of vanilla flavor. It's easy to make and creamy. A no-fuss vanilla fudge with a velvety texture to indulge your sweet tooth. Gift it for the holidays, take it to potlucks and bake sales or make it for snacking during back-to-school season. It's always a favorite and keeps well for a few weeks.
This is the simplest fudge recipe with condensed milk, white chocolate and vanilla.
So you're 3 simple ingredients away from making fudge squares that can be work for a a myriad of occasions, from Christmas to potlucks to game night.
It has the nostalgic flavor of old-fashioned vanilla fudge but doesn't require much time at the stove. Or none if you use the microwave.
Why make this recipe
- Texture and flavor: it's rich, creamy and melts in your mouth with a sweet and deep vanilla flavor.
- No advanced skills or thermometer required: this is the best part of fudge made with condensed milk. Simply melt, mix and refrigerate until set.
- Crowd-pleaser: this fudge is so popular that we make it year-round. It's makes an excellent gift during the holidays, serves as a sweet treat for the back-to-school backpack, disappears at potlucks or bake sales, and is a great snack during the day.
Ingredient list
- White chocolate chips, callets or bar: I like using melting chocolate, wafers or callets because I find they melt faster and better like Callebaut white chocolate wafers, Mercken's coating melting wafers or Callebaut white chocolate wafers. For chips, I use Ghirardelli white chocolate chips or Nestle Toll house premier white chips. A premium white bar can also work, like Lindt classic candy bar or Ghirardelli premium baking white chocolate bar.
- Sweetened condensed milk: it's a must ingredient and can't be substituted. Use the regular type such as Carnation condensed milk or Eagle Brand sweetened condensed milk, not unsweetened or evaporated milk.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
See the recipe card towards the end of this post for quantities.
How to make vanilla fudge
There are 2 ways to melt the chocolate with the sweetened condensed milk:
- Microwave: melt the ingredients on high for 10 seconds, take out and mix well. Repeat until all the chocolate is melted. Be careful not to scorch it. That's why it's important to mix it well between each heating.
- Stovetop: put the bowl with chocolate pieces and condensed milk over a smaller pan with a few inches of water. Over medium heat, let the chocolate and butter melt, stirring occasionally. Make sure the bottom of the bowl doesn't touch the water and that no water gets into the bowl. If the water boils too much before the chocolate is melted, turn the heat off and let the hot vapor melt the remaining chocolate.
Mix white chocolate with the condensed milk in a microwave-proof bowl to melt it. Glass works for both microwave and stovetop. Melt, add the vanilla and stir with a spatula until completely integrated.
Spread the mixture on a parchment-lined square pan (glass or metal). At this point, it needs to solidify in the fridge, where it can stay for up to a week covered in plastic wrap.
How long does it take to set?
Typically, this white fudge needs at least 2-3 hours to set at room temperature. You can allow it to set in the refrigerator for an hour or so (depends on the temperature) or for several hours overnight.
How do I cut clean squares?
To achieve neat squares, use a sharp, large kitchen knife dipped in hot water and wiped dry before each cut. If the fudge is cold, wait a little after taking it out from the fridge to cut it more easily. Wiping the knife between cuts helps maintain a clean appearance.
How do I fix overcooked or grainy fudge?
You can (usually) salvage grainy fudge by adding a small amount of warm milk or cream and gently re-melting it over low heat while stirring constantly. Then, re-pour it into the pan and allow it to set again. It depends on how scorched the chocolate is.
Storage
- Keep the fudge in an airtight container in the fridge for up to 2 weeks and in the freezer for up to 3 months.
- When fresh out of the fridge or freezer, let the fudge warm up a bit, or it will be a little hard.
- Avoid dryness: once you cut the fudge, don't leave it out long or it will dry up quickly.
Related recipes you might like:
Let me know
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Vanilla White Chocolate Fudge (3 ingredients)
Click the stars to Rate this Recipe!
Ingredients
- 1 can, 14-ounces sweetened condensed milk
- 12 ounces white chocolate, melting wafers, callets, chips or chunks See Notes below
- 1 teaspoon vanilla extract or paste
Instructions
- Line an 8-inch square pan with parchment paper. Set aside.
- Place the white chocolate and condensed milk in a medium mixing bowl and melt in the microwave or the stovetop. See Notes below.
- Stir well to combine all ingredients.
- Add the vanilla and stir again until fully incorporated.
- Pour the mixture into the prepared pan and spread even, tapping the pan on the counter to burst the air bubbles that rise to the top.
- Let solidify at room temperature or chill in the fridge until set. It can take anywhere from 1 to 4 hours.
- Using a sharp kitchen knife, slice the fudge into 1-inch pieces. For easier cutting, place the knife under hot water for 10-15 seconds, wipe clean and cut. Do this as often as needed.
Notes
Microwave: melt the ingredients on high for 10 seconds, take out and mix well. Repeat until all the chocolate is melted. Be careful not to scorch it. That's why it's important to mix it well between each heating.
Stovetop: put the bowl with chocolate pieces and condensed milk over a smaller pan with a few inches of water. Over medium heat, let the chocolate and butter melt, stirring occasionally. Make sure the bottom of the bowl doesn't touch the water and that no water gets into the bowl. If the water boils too much before the chocolate is melted, turn the heat off and let the hot vapor melt the remaining chocolate.
Rate and review this recipe