The White Chocolate Fudge is so easy that you’ll be making it quite often. The salted butter and some sea salt added to the fudge gives it a twist. Just melt, mix and mould and you’re done.
Yield: 850 gms.
Prep. Time: 15 Mins.
Cooking Time: 2 Mins.
- White Chocolate Compound – 450 gms.
- Condensed Milk – 400 gms.
- Salted Butter – 3 tbsp.
- Sea Salt (crushed) – a pinch (optional)
- Sprinkles (for decoration) – as needed
Step 1: Chop the chocolate into small pieces and add to a dry heat-proof glass or steel bowl. Also add the condensed milk and the butter to it. Keep aside. Line a baking tray (8 x 8 inch or similar) with parchment paper (see note) and keep ready.
Step 2: Take another vessel such that the bowl with the ingredients sits on its edges. Heat some water in this vessel and let it come to a boil. Then lower the heat so that the water simmers. Place your bowl with the ingredients on the pot (to make a double boiler). Your chocolate will start to melt almost immediately. Stir continuously with a silicon spatula for about 3 minutes till all the chocolate melts and forms a homogenous mixture.
Step 3: Take the mixing bowl off the heat pour the fudge into the prepared baking tray and spread evenly. Sprinkle the sea salt and the sugar evenly, all over the fudge. Let the fudge rest at room temperature 30 minutes and then place in the refrigerator for 3 hours. Later remove from the baking tray by holding the edges of the parchment paper. Slice into pieces and store in a flat airtight container lined with parchment paper in the refrigerator for up to a week.
- Before you start bring all the ingredients to room temperature.
- Cut the parchment paper double the size of your tray and mould it into the tray. This is done so that you can pull out the fudge after it has set by holding the parchment paper and not be afraid of breaking the set fudge.
- When using the double boiler method, pay attention that the water does not boil at any point of time when you are mixing the ingredients. The water must always be at a simmer. Also, the mixing bowl must not be immersed in the water (there should be a gap between the water and the mixing bowl).
Wow looks awesome.very well explained
Can you please tell which brand of white chocolate compound have you used
Hi, how long will the fudge last?
We’ve mentioned it in the recipe Judy. We’ve mentioned a week in the fridge to be on the safe side, but could be even more.
I’ve tried making the white chocolate fudge but, it is very soft n stretchy. I’m unable to cut it into squares. Can you please suggest some thing I can add to make it easier to cut?
It is of soft nature. But to cut it you need to keep it in the refrigerator for some time and then cut.
It’s in the refrigerator since a few days but I’m still unable to cut. Although the dark chocolate fudge and milk fudge turned out delicious ? .
I guess you went somewhere wrong along the recipe. Try keeping in the freezer and then cut to salvage it.