This creamy white chocolate fudge is so quick and easy. It is only 2 ingredients and takes about five minutes to prepare. You don’t need a candy thermometer and you don’t need to hover over a stove. You can make it ahead of time and it is great for gifting.
I love making recipes with white chocolate this time of year because the desserts have a winter white color to them. And I like to have some homemade fudge around the house just in case we have visitors.
- White chocolate chips
- Condensed milk
White chocolate chips: This recipe uses white chocolate chips to create white chocolate fudge. If you prefer a fudge with more cocoa flavor, I also have a recipe using semisweet chocolate.
Condensed milk: Sweetened full fat condensed milk is used to give the fudge a creamy and slightly chewy consistency. If you need a substitute for condensed milk, see my fudge recipe that uses peanut butter.
How to Make White Chocolate Fudge
The white chocolate is melted down. The condensed milk is then stirred in. Pour the fudge batter into your prepared pan and it’s ready to go into the freezer to set. You can smooth the surface with a spatula or you can create a pattern/design on the surface. I drew some swirls on top just so the fudge doesn’t look as plain.
- Start with a fresh bag of white chocolate chips if possible. I’ve found that a fresh new bag of white chocolate chips will melt much easier.
- Make sure your condensed milk is room temperature or slightly warmed up. If your condensed milk is too cold it will cause the chocolate to seize.
- You can decorate the fudge with sprinkles or other toppings.
More Easy Fudge Recipes
2 Ingredient White Chocolate Fudge
- 3 cups (495 g) white chocolate chips
- 1 cup (237ml/309 g) sweetened full fat condensed milk brought to room temperature
- Line an 8 x 8 inch pan with parchment paper. You can also use a 9 x 5 inch pan if you want thicker fudge.
- Add chocolate chips to a large microwave safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
- Stir in the condensed milk with a spatula until it is fully incorporated and the batter is uniform in color and smooth. Your fudge mixture will be quite thick. Pour mixture into prepared pan.
- Rap the bottom of the pan against your counter a few times to eliminate any air bubbles and level the fudge batter.
- If desired, smooth surface with spatula. You can also use the spatula or a knife to create swirls or other patterns on top to decorate the fudge. I made swirls all across the top.
- Place fudge into freezer until set (about 30 minutes). The fudge is ready when it feels firm to the touch. Bring the fudge to room temperature before cutting with a sharp knife. Store uneaten fudge at room temperature or in the fridge in an airtight container.
- Please see post for potential ingredient substitutions
- I have only tested this with full fat sweetened condensed milk. I do not know if it will work with fat free condensed milk.
- Make sure your condensed milk is brought to room temperature before using. If room temperature still feels cold, then warm up the milk slightly in the microwave. Using cold condensed milk will cause your chocolate to seize.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.