Description
Creamy, rich White Chocolate Fudge made with sweetened condensed milk and delicious mix-in options for the easiest holiday candy ever.
Ingredients
Scale
Base Fudge
- 28 ounces sweetened condensed milk (2 cans)
- 4 cups white chocolate chips (two 12-ounce bags)
- 1 teaspoon vanilla extract
Optional Mix-Ins
(Choose 1–2 cups total depending on preference)
- Crushed peppermint candy
- Crushed Oreos
- Toasted chopped nuts (walnuts, pecans, almonds)
- Dried cranberries or dried cherries
- Mini marshmallows
- Funfetti or holiday sprinkles
Instructions
- Prepare the Pan
Line an 8×8 or 9×9 inch pan with parchment paper, leaving an overhang for easy removal. - Melt the Base Ingredients
In a medium saucepan, combine the sweetened condensed milk and white chocolate chips. Heat over medium-low, stirring constantly, until the mixture is fully melted and smooth. - Add Vanilla
Remove the saucepan from heat and stir in the vanilla extract. - Fold in Mix-Ins (Optional)
Add your chosen mix-ins while the mixture is still warm. Stir gently until evenly distributed. - Transfer to the Pan
Spread the fudge mixture into the prepared pan using a spatula. Smooth the top. - Decorate (Optional)
Add sprinkles, crushed candy, or toppings before the fudge sets. - Chill
Refrigerate for at least 3–4 hours or until firm. - Cut and Serve
Lift the fudge out of the pan using parchment paper. Slice into squares using a sharp knife.
Notes
For clean cuts, warm the knife with hot water and wipe between slices.
If using peppermint, crush it just before adding to avoid “melting dust.”
Use high-quality white chocolate chips—they melt more smoothly and yield creamier fudge.
A 9×13 pan makes thinner fudge; an 8×8 creates thick, bakery-style squares.