This White Chocolate Fudge is creamy, sweet and so so easy to make! With just 5 ingredients, it only takes 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.
Lightly grease an 8x8 inch pan and line with parchment paper, leaving a 1 inch overhand on two sides.
Place the white chocolate chips, the sweetened condensed milk and the 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 incorporated.
Once melted, stir in the vanilla and 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.
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.
Video
Notes
Storing: Store the White Chocolate Fudge in an airtight container in the fridge for up to 5 days.Freezing: You can freeze the fudge for up to 30 days. Wrap the entire 8x8 inch square in plastic wrap and then pop in a zip top bag or put into a freezer safe airtight container. To thaw, place the fudge in the fridge the night before you need it. For Vegan: Use a sweetened condensed coconut milk, vegan baking sticks and vegan white chocolate.