Creamy, smooth, and melt-in-your-mouth — this Easy White Chocolate Fudge needs just 5 ingredients and 10 minutes of prep. It’s the perfect last-minute holiday treat or edible gift idea.
Tested twice: The secret to glossy, soft fudge is stirring off the heat — it prevents graininess and helps the chocolate set silky smooth.
At a Glance
- Prep Time: 10 minutes
- Chill Time: 2–3 hours
- Total Time: 3 hours 10 minutes
- Yield: 25–36 small squares
- Skill Level: Beginner
Ingredients
- 3 cups (510 g) white chocolate chips
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup (80 g) holiday sprinkles or crushed candies (optional)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use dairy-free white chocolate chips + sweetened condensed coconut milk | Melt slower; chill 1 hour longer |
| Gluten-free | All listed ingredients are naturally gluten-free | Check label on sprinkles |
| Nut-free | Use plain sprinkles or crushed candy canes | Avoid nut-containing toppings |
| Vegan | Use vegan white chocolate + coconut condensed milk | Texture slightly softer |
Step-by-Step Instructions
- Melt the base.
Line an 8×8-inch pan with parchment. In a medium, heavy saucepan, add white chocolate chips and sweetened condensed milk. Heat on low, stirring until just melted and smooth (about 5 minutes). - Flavor & finish.
Remove from heat. Stir in vanilla extract and salt until glossy. Quickly fold in half of the sprinkles (if using). - Set the fudge.
Spread mixture evenly in prepared pan. Top with remaining sprinkles, pressing lightly. Chill in the refrigerator until firm — at least 2 hours, or overnight for best texture.
Cut into 1-inch squares with a warm knife.
Pro Tips & Variations
- Avoid overheating. White chocolate burns fast; melt gently over low heat.
- Microwave version: Heat chips + milk in a microwave-safe bowl in 30-second bursts, stirring between each.
- Festive swirl: Add a few drops of red or green food coloring before setting.
- Mix-ins: Stir in crushed peppermint candies, mini marshmallows, or cookie crumbs.
- Gift idea: Wrap pieces in wax paper or place in tins for easy edible gifts.
- Flavor twist: Add ½ tsp almond extract or ¼ cup freeze-dried raspberries for variation.
Serving Suggestions
- Add to a holiday dessert tray with cookies and bark.
- Pair with hot chocolate or coffee for a cozy treat.
- Wrap in cellophane bags or small tins for neighbor or teacher gifts.
- Serve at holiday parties or cookie exchanges.
Storage & Reheating
- Refrigerate: Store in an airtight container up to 2 weeks.
- Freeze: Freeze in layers (with parchment between) up to 3 months.
- Thaw: At room temperature for 1 hour before serving.
- Food safety: Keep under 70°F (21°C) when serving; avoid direct heat or sun.
Troubleshooting
| Issue | Fix |
|---|---|
| Fudge too soft | Chill longer; white chocolate needs full cooling to set |
| Fudge grainy | Stir off heat; overheating causes sugar crystallization |
| White streaks | Fully melt chocolate before stirring in extract |
FAQs
Q1: Can I make this fudge in the microwave?
Yes — microwave chips and condensed milk in 30-second intervals, stirring each time until smooth.
Q2: How do I know when fudge is set?
When it holds its shape and slices cleanly — typically after 2–3 hours in the fridge.
Q3: Can I use baking white chocolate bars instead of chips?
Yes, chop finely for even melting. Avoid compound coating — it won’t set as smoothly.
Nutrition (per serving)
Calories: 160 | Protein: 2 g | Carbs: 21 g | Fat: 8 g | Sugars: 20 g