The best easy 2 ingredient white chocolate fudge recipe, homemade with simple ingredients. All you need is condensed milk and white chocolate. It's rich and creamy and great no bake dessert for Christmas Holidays.
*Thank you Post cereal for sponsoring today's post so that I can share this recipe with all of you. As always, all opinions are mine.*
I love white chocolate, as you can see from this White Chocolate Bark and these White Chocolate Chip Cookies and these White Chocolate Truffles. Today's recipe is just as good. It's made without marshmallows, marshmallow cream, evaporated milk, cream cheese or sour cream and still rocks! It's so pretty and white. It took me a little while to get the ratio of ingredients just right but it's now a dummy-proof, no fail recipe that even beginners can make just like my Condensed Milk Fudge (Cranberry and Pistachio).
Table of contents
Key ingredients for best 2 ingredient white fudge
- White chocolate chips- Use high quality and roughly chop before melting for best results.
- Sweetened condensed milk- Not the same as evaporated milk and works best if used warm.
Color it- You can easily color this fudge with oil-based candy coloring.
Add various toppings- I added some sprinkles, just to give it a pop of color. However, feel free to get creative and use whatever toppings you like such as walnuts, cranberries, pistachios, cherries, cereal, or crushed candy canes/peppermint.
Make a sauce- If you thin this out with more condensed milk, you will end up with fudge sauce for dripping on cakes, cupcakes, Buttermilk Pancakes and even Lemon Blueberry Waffles. You can also use it as an icing or filling or icing in cakes and cupcakes.
Use as a topping- Before the mixture sets, spread it on top of a pan of freshly baked fudgy Cake Mix Brownies. Then, let it set in refrigerator and cut slices to enjoy two treats in one.
How to make easy white chocolate fudge recipe from scratch?
- Pour white chocolate chips- Into a microwave safe bowl and melt them. (1)
- Add condensed milk- And mix everything until smooth. (2,3)
- Pour this mixture- Into a dish and refrigerate until the fudge sets. (4,5)
- Toss sprinkles on top- Of the fudge, if desired. (6)
- Chill in the fridge- Until firm enough to slice. (7,8)
Tips and techniques
Use high quality white chocolate- Your fudge is only as good as the ingredients you use. I like to use Ghiradelli.
You can melt the chocolate in the microwave or double boiler- Watch your chocolate like a hawk and do not over-heat and burn the chocolate. If you are melting in the microwave, stop every 30 seconds and mix everything with a spatula and then reheat again. Do this until the chocolate has fully melted.
Do not replace or substitute condensed milk- With evaporated milk, whole milk, half and half or creamers. This recipe will not work with those ingredients.
Evaporated milk is not the same as condensed milk- It is thinner in consistency and not sweetened.
Heat condensed milk so that it's warm but not boiling hot- This helps the chocolate and condensed milk to blend together smoothly and evenly.
You can easily double or triple this recipe- I use a ratio of 3:1 ratio for chocolate and condensed milk: 3 cups chocolate and 1 cup of condensed milk.
You must chill the fudge for at least 3 hours- Or until it becomes firm and easy to slice. I like to chill overnight.
My family loves to make homemade candies like barks, truffles and fudge during the Christmas holiday season. I especially love the Caramel Fudge, White Chocolate Bark, Easy Coffee Truffles, and Homemade Chocolate Bars. We wrap them up in nice boxes and give them to all of our family and friends and even mail them out to people who are not local. Check out my collection of Easy Homemade Christmas Gift Ideas (Food). My little one has started enjoying this tradition and loves to get involved. He helped me make this cereal fudge.
We thought it would be fun to combine them together. This Honeycomb cereal version pretty darn good. I like the wonderful crunch in each bite plus they have such a pretty shape.
Make ahead- Because these stay good for up to a week in the fridge, you can make them ahead and place the entire block or individually double wrapped pieces in an airtight container for up to 1 week in the fridge or 1 month in the freezer. Be sure to give time for it to thaw. It's always best fresh, though!
Room temperature- If left uncovered, the fudge can become dried out so be sure it is in a container. However, you should be aware of a warm environment so that the fudge doesn't melt or become slimy. In the right conditions, this is fine to leave on the counter for 2-3 days.
Refrigerate- Store leftovers in an airtight container the fridge for up to 1 week. Use sheets of wax paper to keep them from sticking to each other.
Freeze- Store as a whole block in a sealed container for up to 1 month, and then thaw before slicing. You can also double wrap and store it individually wrapped in a container.
No. The chocolate is made with cacao butter, sugar and vanilla and has a firm texture and can snap. However, fudge also includes condensed milk or heavy cream and other add-ins like nuts and sprinkles. It's softer in texture too.
It wasn't chilled long enough or your measurements are inaccurate and you have accidentally added too much condensed milk.
The chocolate was warmed at a very high temperature for too long and that has probably burned it. This creates little burnt bits. There is no way to fix this. Toss and start again.
More easy candy recipes
- Chocolate Chip Cookie Dough Bars
- Chocolate Truffles
- Coffee Fudge (Espresso Fudge)
- Homemade Gourmet Chocolate
- Peanut Butter Chocolate Bark
- Coffee Truffles (Espresso Mocha Truffles)
- Harry Potter Golden Snitch Truffles
- Spicy Chocolate Fudge Footballs
White Chocolate Fudge (2 Ingredients)
- 3 cups White chocolate chips Roughly chopped
- 1 cup Sweetened condensed milk Warm but not boiling hot
- 1 tablespoon Sprinkles Optional
- In a deep bowl, add white chocolate and heat in the microwave until it melts. Make sure to mix with a spatula every 30 seconds to prevent the chocolate from burning.
- Add condensed milk and mix until smooth.
- Pour this mixture in a Pyrex dish (Dimensions: 10x7x2 ), lined with wax paper.
- Toss some sprinkles on top of the fudge.
- Chill in the fridge for at 3 hours or until the fudge it's firm enough to slice. Enjoy!
- Heat the chocolate in short intervals and remember to stir often to keep it from burning.
- Add-in options: roughly chopped nuts, dried cranberries, crushed Oreos, swirls of peanut butter, Nutella or caramel sauce.
- Condensed milk cannot be replaced with evaporated milk or half and half.
- To make cereal fudge, follow steps 1-3 and then stick cereal pieces on top of the fudge, toss some sprinkles and chill until fudge is firm enough to slice.
- Read additional tips and variations above.
- Store in an airtight container in the fridge for up to 1 week, separated by sheets of wax paper. If you are freezing, then don't add sprinkles. They can bleed color upon thawing.