2 Ingredient White Chocolate Fudge

White chocolate fudge cut into squares stacked together on wooden board.

This 2-ingredient White Chocolate Fudge with condensed milk and white chocolate has a velvety texture and a creamy flavor, promising a melt-in-your-mouth experience.

Course Dessert

Cuisine American

Keyword fudge

Prep Time 10

Cook Time 5

Total Time 15

Servings squares

Calories 169kcal

Author Samantha Pickthall

Ingredients

400 g (14 oz) white chocolate bar or block, broken into squares
1 1/4 cup (380g/13.4 oz) sweetened full fat condensed milk

Instructions

Line Tin: Line a 9x9 baking tin with parchment and set aside.
Set Up Double Boiler: Prepare a double boiler using a medium-sized heat-proof mixing bowl over a pot of simmering water.
Add Ingredients: Place the broken up chocolate and condensed milk into the bowl.
Melt Chocolate: Slowly melt on low-medium heat, stirring occasionally with a spatula until smooth. Remove from the heat.
Pour & Smooth: Transfer mixture into the lined tin, evening out the top.
Refrigerate: Place into the refrigerator for 3+ hours or ideally overnight until it achieves a firm consistency.
Cut: For neat slices, place a sharp knife under hot running water for a few seconds and wipe it dry. Cut the fudge into squares, cleaning the blade between cuts.
Enjoy!

Notes

Store: Once set, store the fudge in an airtight container in the refrigerator for up to 2 weeks. Separate layers with parchment or wax paper to prevent pieces from sticking together.

Freeze: Wrap individual pieces of fudge in plastic wrap and then place them in an airtight container or a resealable freezer bag. Label with the date and store in the freezer for up to 3 months.

Thawing: If frozen, allow the fudge to thaw in the refrigerator for several hours before serving. For the best texture and flavor, avoid thawing at room temperature.

Nutrition