White chocolate fudge

Quick 2 mins, 2 main ingredients White chocolate fudge recipe

5 from 2 votes

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Line an 8* 8 square pan with parchment paper that covers the sides of the pan. Grease with little ghee/ butter
Place the condensed milk and white chocolate chips in a large wide bowl and microwave for one minute
Stir well to combine and allow the heat to melt the chocolate chips. Check if chocolate is melted, depending on your microwave setting you might have to cook did extra time
Add vanilla extract and microwave for another 30 seconds or until the chocolate is melted
Quickly transfer the mixture into the prepared pan and spread evenly
Top the fudge with sprinkles, and press gently on the top of the fudge. I have added sprinkles to one half
Let the fudge turns firm before cutting into squares. I refrigerated the fudge for 4 hours
Grease the knife with butter/ghee and cut the fudge into pieces
Take little semi-sweet chocolate chips in a ziplock bag and seal
Keep the ziplock bag in a small vessel containing hot water until the chocolate melts
Wipe the hot water on the surface of the ziplock bag and cut a small hole
Pipe the chocolate on the fudge and cover with a cling wrap and keep the fudge in the fridge for overnight or at least 12 hours and then enjoy. Store the fudge in the fridge. It stays good for 1-2 weeks

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Adding sprinkle is optional
You can add cranberry, raisins, or any nuts of choice
Use condensed milk stored in the fridge for best results. If you are using a new can of condensed milk, refrigerate for a few hours until it turns thick, and then make fudge
Avoid cooking the condensed milk- white chocolate chips for a long time as it will affect the fudge texture
Also, cook till the chocolate chips completely melt, else fudge won't set
Cut the fudge only after it is well set/ firm
After cutting the Fudge always keep the fudge overnight or for 12 hours and then consume for the best texture. Avoid tasting immediately