This White Chocolate Fudge is creamy, sweet and so easy to make! With just 5 ingredients, it only takes 5 minutes to make and is delish! Dress it up with any color sprinkles for any occasion and as always, it's gluten free, nut free, eggless and can easily be vegan!
This creamy white chocolate fudge is the perfect easy treat for a party. It is sure to be the perfect crowd pleaser and will look like it took way longer than 5 min to prepare!
For more quick no-bake recipes, try my Easy Chocolate Mousse, Cocoa Pebble Treats, Cookies and Cream Dip, S'mores Dip or Chocolate Popcorn.
Reasons to Love this Fudge
- Allergy Friendly- This fudge is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- White Chocolate- This white fudge recipe is made with an allergy-friendly white chocolate like in our Spiderweb Cookies and in our White Chocolate Ganache!
- Easy to Make- Only requires 5 minutes to make!
Ingredient Notes
- White Chocolate- Make sure to use allergy friendly.
- Sweetened Condensed Milk- It helps the fudge to be thick, creamy and sweet.
- Unsalted Butter/ Vegan Baking Stick- Helps to add to the creamy texture.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf or the fudge will have a chemical taste.
- Kosher Salt- To help bring out all the flavors.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make This into Vegan Fudge
- Use sweetened condensed coconut milk.
- Only use unsalted vegan baking stick.
- Use a white chocolate that is gluten free, nut free and vegan.
- Make sure the sprinkles you use are plant based and allergy friendly.
Customize for the Holidays
- Use specific holiday colored sprinkles to make this dessert festive!
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make White Chocolate Fudge
Here are the step by step instructions to make this fudge!
Step 1: Melt the Ingredients
Place white chocolate chips, butter and sweetened condensed milk into a pot set over medium heat. Cook, stirring constantly until fully melted and combined.
Once melted, stir in the vanilla and salt until combined.
Don't over-heat or the mixture will become gritty.
Step 2: Pour into Pan, Add Sprinkles and Chill
Lightly grease an 8x8 pan and line with parchment paper. Pour the fudge into the pan and smooth the top with a butter knife or icing spatula.
If desired, pour the sprinkles on top of the fudge and gently press them down, if they seem to not be sticking.
Cover the pan with aluminum foil and pop the fudge into the fridge for 3-4 hours. I like to let mine chill overnight.
Expert Tips
- Use The Stovetop- I know many people are able to make fudge in the microwave but I have never had any success when using white chocolate. White chocolate is so temperamental and seizes up very quickly. It's less likely to do this on the stove.
- Smooth The Top- After pouring the hot fudge in the pan, smooth the top with a butter knife or an icing spatula.
- Add Whatever Toppings You Desire- After pouring the hot fudge into the pan, sprinkle on any toppings such as allergy friendly sprinkles, mini chocolate chips, chunks of chocolate, etc.
Recipe FAQs
You can cut it into squares or rectangles but I prefer it cut into 64 one inch squares.
No. You need to use the sweetened condensed.
No. The fudge will be too thin. I wouldn't use anything larger than an 8x8 pan.
No you don't. You can leave that out. I just like how it tastes with it blended in.
Storing: Store the White Chocolate Fudge in an airtight container in the fridge for up to 5 days.
Freezing: Wrap the entire 8x8 inch square in plastic wrap and then pop in a zip top bag for up to 30 days in the freezer.
To thaw, place the fudge in the fridge the night before you need it.
Other No-Bake Recipes You'll Love
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📖 Recipe
White Chocolate Fudge
Ingredients
- 3 cups white chocolate chips
- 14 oz sweetened condensed milk
- 1 tablespoon unsalted butter or vegan baking stick
- 1 teaspoon pure vanilla extract
- 1 pinch kosher salt
- sprinkles (if desired)
Instructions
- Lightly grease an 8x8 inch pan and line with parchment paper, leaving a 1 inch overhand on two sides.
- Place the 3 cups white chocolate chips, the 14 ounces sweetened condensed milk and the 1 tablespoon unsalted butter or vegan baking stick in a medium saucepan.
- Cook, stirring constantly over medium heat until the white chocolate chips and butter (or vegan baking stick) are fully melted and combined.
- Once melted, stir in the 1 teaspoon pure vanilla extract and 1 pinch of kosher salt until combined. Don't overheat or the texture will become gritty.
- Pour the fudge into the prepared 8 x 8 pan. Smooth the top with a butter knife or icing spatula.
- If desired, pour the sprinkles on top of the fudge and gently press them if they seem to not be sticking.
- Cover the pan with aluminum foil and pop the fudge into the fridge to let it set. It needs at least 3-4 hours. I like to let mine chill overnight.
- Once it has chilled, lift out of the 8x8 pan by the parchment paper overhang and then cut into squares or rectangles.
Nicole
Looks delicious…I have a child with coconut issues (and dairy!) too but recently discovered you can get sweetened condensed oat milk now. 🙂
Lee
Yes!!! That's great! Mine can't have coconut either!
John
Such an easy fudge to make and very festive for this weekend!