1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to facilitate easy removal of the fudge once set.
2. In a medium-sized saucepan, heat the chopped white chocolate, sweetened condensed milk, and pinch of salt over low heat. Stir constantly until the chocolate is completely melted and the mixture is smooth.
3. Remove the saucepan from the heat and stir in the vanilla extract. If you’re adding nuts or dried fruit, fold them in at this point.
4. Pour the mixture into the prepared baking pan, smoothing the top with a spatula.
5. Refrigerate for at least 2 hours, or until the fudge is firm.
6. Once set, use the parchment paper to lift the fudge out of the pan. Place on a cutting board and slice into 1-inch squares with a sharp knife.
7. Store the fudge in an airtight container, separating layers with wax paper, in the refrigerator for up to one week.
Variations & Tips
– For a fun twist, mix in crushed candy canes for a peppermint white chocolate fudge during the holiday season.
– If you’d like to cut the sweetness, add a touch of lemon zest or a few drops of lemon extract to the fudge mixture before setting.
– White chocolate burns easily due to the high sugar content, so keep the heat low and your eyes on the pot.
– A high-quality white chocolate makes all the difference, so opt for a brand with a high cocoa butter content for the best flavor and texture.
– Experiment with various toppings before the fudge sets, like a sprinkle of sea salt or drizzle of dark chocolate, for a beautiful contrast.
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