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White chocolate fudge

Quick 2 mins, 2 main ingredients White chocolate fudge recipe
5 from 2 votes
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  • Condensed milk - 6.5 oz
  • White chocolate chips - 14 oz
  • Vanilla extract - 1/2 tsp
  • Sprinkle - as needed
  • Semi-sweet chocolate chips - 1 tablespoon + 1/2 tbsp


  • 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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  1. Adding sprinkle is optional
  2. You can add cranberry, raisins, or any nuts of choice
  3. 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
  4. Avoid cooking the condensed milk- white chocolate chips for a long time as it will affect the fudge texture
  5. Also, cook till the chocolate chips completely melt, else fudge won't set
  6. Cut the fudge only after it is well set/ firm
  7. After cutting the Fudge always keep the fudge overnight or for 12 hours and then consume for the best texture. Avoid tasting immediately
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