A homemade white chocolate treat with an extra dose of vanilla flavor. This no-fuss fudge is easy to make and creamy, with a velvety texture thanks to the condensed milk. White chocolate can be tricky sometimes, but I give you all my tips, and it requires no advanced skills or a candy thermometer. It keeps well for weeks, so you can make it ahead. And it's sweet, very sweet!
Perfect holiday candy
This is the simplest fudge recipe with condensed milk, white chocolate and vanilla. All pantry staples.
This easy fudge is so popular that we make it year-round.
You're 3 ingredients away from making fudge squares that can work for a myriad of occasions. Gift it for the holidays, take it to potlucks and bake sales or make it for snacking during back-to-school season.
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, similar to the unique strawberry fudge and my favorite one, these easy dulce de leche squares.
Testing notes
Use sweetened condensed milk: it's a must ingredient and can't be substituted. Use the regular type, NOT unsweetened or evaporated milk.
I like to use candy melts or melting chocolate, but if using white chocolate chips, choose ones that melt well and easily (not all of them do so well). The melted chocolate should be shiny and smooth, not dull or gritty. I generally use good-quality callets or dark chocolate bars for this reason. If in doubt, melt a little chocolate first in the microwave and see how it goes. Here are the chocolate brands I normally use.
Work quickly once the chocolate starts melting, so it doesn't start to set before it's well mixed and spread in the pan. Make sure the chocolate melts fully. Add the vanilla and make sure the ingredients are fully integrated with an even color.
Don't overlook the vanilla as it deepens the flavor in the best way. I like to use vanilla paste sometimes, with those tiny vanilla bean seeds, which signal good vanilla.
Ingredients
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands I use.
- White chocolate chips, callets or bar: I like using melting chocolate, wafers or callets because I find they melt faster and better. If using white chocolate chips, make sure they melt well. A premium or high-quality white bar can also work.
- Sweetened condensed milk: it's a must ingredient and can't be substituted. Use the regular type, not unsweetened or evaporated milk.
How to make vanilla fudge
Melt and stir
I use the microwave, which is quick and simple.
You can also use the stovetop, the old-fashioned way. 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 steam melt the remaining chocolate.
Pour and refrigerate
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.
FAQ
Typically, this white fudge needs at least 2-3 hours to set at room temperature. Or put it in the refrigerator for an hour or so (depends on the temperature). It can be refrigerated for up to 2 weeks.
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 of the fridge to cut it more easily. Wiping the knife between cuts helps maintain a clean appearance.
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. Be careful of the amount, as extra liquid will soften the final fudge.
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.
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Vanilla Fudge with White Chocolate (3 ingredients)
Ingredients
- 14 ounces sweetened condensed milk, 1 can
- 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.
- Chill in the refrigerator until set. It can take anywhere from 1 to 4 hours, depending on the temperature of your fridge.
- 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.
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