2 Ingredient Vanilla Fudge
Creamy, vanilla flavor fudge that is just 2 ingredients and very easy to make. You only need about 5 minutes to make this fudge.
Ingredients
- 1 1/2 cups (268 g) vanilla flavored white baking chips, see note before starting
- 1/2 cup (118 ml/141 g) sweetened full fat condensed milk , room temperature
Instructions
- Line the bottom of an 8 x 4 inch loaf pan with parchment paper, leaving some overhang for easy removal later.
- Add vanilla baking chips and condensed milk to a large microwave safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula until baking chips are completely melted and the mixture is uniform. Your mixture will be very thick.
- Transfer the mixture to your prepared pan.
- Use a spatula to spread the fudge mixture evenly across the bottom of the pan. If desired, you can use the spatula to make wavy patterns across the surface.
- Place fudge into the 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 in the fridge or freezer.
Notes
- White baking chips can be a little more difficult to melt than other types of chocolate chips. We recommend using a premium brand and starting with a new, not-yet-opened bag. Some cheaper brands don't melt well. In addition, if your baking chips are old or were previously opened and exposed to air, they also don't melt well. See post for more details.
- Avoid using dairy-free vanilla baking chips. We have found that ones without dairy don't melt or set well. Enjoy Life brand does not work well.
- Make sure you are using room temperature condensed milk.
Serving: 1piece, Calories: 114kcal, Carbohydrates: 16g, Protein: 1g, Fat: 5g, Saturated Fat: 4g, Sodium: 17mg, Fiber: 1g, Sugar: 16g, NET CARBS: 15
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!