I love white chocolate and it’s also approaching the holidays. So I wondered if it’s possible to make white chocolate fudge. Sure enough there’s plenty of recipes out there. I opted to try one that was simple and had the least amount of ingredients.
I’ve melted white chocolate chips before and they always seemed to have a higher melting point as compared to regular chocolate chips. Of course, I could be wrong since they seemed to melt just fine in the sweetened condensed milk.
I also wondered how in the world would this fudge set up, when it’s just white chocolate chips and sweetened condensed milk. Well, I don’t know how it works but it sets up great. Just chill the finished fudge for two hours, cut into squares and then it’s good at room temperature.
The best way to describe this fudge is creamy, but has a texture more like fondant (used to decorate cakes). But don’t let that scare you. It’s an incredible change to the holiday platters of chocolate fudge.
- 3 cups white chocolate chips (1 12-ounce bag plus half of another)
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 c. pecans
Pour the chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. (Stir occasionally while you prepare pan).
Line an an 8-inch pan with foil. This makes it easier to remove the fudge when it’s time to cut.
Stir the chips and milk until they melt together, about 3 minutes. Stir in pecans. Pour the fudge into the pan.
Put the fudge in the refrigerator and chill until firm (about two hours, you can speed it up with the freezer). Lift the fudge from the pan and remove the foil. On a flat surface, cut the fudge into small squares to serve.
Feeling festive? Use 1 1/2 cups shelled pistachios and 1/2 cup dried, sweetened cranberries instead of the pecans.
Adapted from Rachael Ray