Description
White Chocolate Candy Fudge Recipe
Ingredients:
2 cups white chocolate chips
1 cup sweetened condensed milk
½ teaspoon vanilla extract
½ cup dark chocolate chips
½ cup mini candy-coated chocolates (M&M’s or similar)
Instructions:
1. Prepare the Pan: Line an 8×8-inch baking dish with parchment paper.
2. Melt the Chocolate: In a microwave-safe bowl, melt white chocolate chips and sweetened condensed milk in 30-second intervals, stirring until smooth. Stir in vanilla extract.
3. Mix in Add-ins: Fold in dark chocolate chips and half of the candy-coated chocolates.
4. Set the Fudge: Pour the mixture into the prepared pan and smooth the top. Sprinkle the remaining candy and chocolate chips on top.
5. Chill: Refrigerate for at least 2 hours until firm.
6. Cut & Serve: Slice into squares and enjoy!
Step-by-Step Guide
For perfect fudge every time, follow these detailed steps. First, ensure your parchment paper overhangs the 8×8-inch pan for easy removal. When melting, use a medium-sized microwave-safe bowl. Heat the white chocolate chips and condensed milk for 30 seconds, then stir well. Repeat in 15-second intervals afterward, as white chocolate scorches easily. The mixture is ready when completely smooth with no lumps. After adding vanilla, let the base cool for 2-3 minutes before folding in the dark chocolate chips and half the candies. This prevents the add-ins from melting. When smoothing into the pan, use a spatula lightly greased with cooking spray to prevent sticking.
Serving Suggestions
This fudge is versatile for any occasion. For holiday gifting, package squares in decorative boxes or cellophane bags. At parties, create a dessert board with other cookies and fruits. For a festive touch, drizzle melted dark chocolate over the set top before slicing. Pair a square with a cup of strong coffee or a glass of cold milk to balance the sweetness. It also makes a delightful topping for ice cream sundaes when crumbled.
How-to Summary
Line a pan, then melt white chocolate and condensed milk gently in the microwave. Stir in vanilla, fold in half the dark chocolate and candies, then spread in the pan. Top with remaining candies, chill for 2+ hours, and slice.
Frequently Asked Questions
Can I use chocolate bars instead of chips?
Yes, but chop them evenly. Chips contain stabilizers for melting, so bars may require more careful heating.
How long does this fudge keep?
Stored airtight in the fridge, it lasts up to 2 weeks. You can also freeze it for up to 3 months.
My mixture is grainy. What happened?
Graininess means the white chocolate was overheated or had moisture introduced. Always use dry utensils and melt slowly.
Can I make this recipe nut-free?
It is naturally nut-free, but always check candy labels (like M&M’s) for cross-contamination warnings if allergies are a concern.
Why didn’t my fudge set firmly?
This is usually due to insufficient chilling time or inaccurate measurements. Ensure you use full-fat sweetened condensed milk and chill for at least 2 hours, or until completely firm.
Common Mistakes to Avoid
- Rushing the Melting: High heat will cause the white chocolate to seize. Always use short intervals and stir thoroughly.
- Adding Candies While Mixture is Too Hot: This causes the colors to bleed and the chocolates to melt. Let the base cool slightly.
- Skimping on Chill Time: Cutting too soon leads to messy squares. Wait until completely firm.
- Using a Different Pan Size: An 8×8 pan is essential for the right thickness. A larger pan will yield thin, difficult-to-slice fudge.
Conclusion
This White Chocolate Candy Fudge is a simple yet impressive treat that combines creamy sweetness with delightful crunch. By following the detailed guide and avoiding common pitfalls, you can create perfect, gift-worthy confections every time. Its customizable nature and make-ahead convenience make it a reliable favorite for any celebration. Enjoy the process and the delicious results!