I admit that I really enjoy white chocolate, even if to some it technically isn't even really chocolate, but it sure is tasty. It makes for an excellent, super sweet, fudge. It's very rich and creamy but it does require a slightly lower temperature in preparation, 236 to 238 instead of the usual 240. I've found at the 240 mark it is more likely to become brittle and grainy. I like creamy fudge, so I go with a slightly lower temperature on it.

Those having read one of the other fudge recipes might say the recipe below looks really similar... and it is! Mostly just a few notes changed here and there for the recipe.

Enjoy!


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White chocolate fudge.

What you’ll need:
3 Sticks of butter (1 ½ cups)
6 cups of sugar
1 12oz can evaporated milk

24 oz ( 2 12oz bags) white chocolate chips
2 tsp vanilla extract

A candy thermometer
A heavy four quart pot
A wooden spoon
A Greased and parchment lined 13 X 9 pan
A large wire balloon whisk

Ensure you have everything ready before starting to cook as once the recipe is going you have to work very quickly and remain focused on the fudge during the recipe.

Start by melting the butter, Sugar, and Milk all in the pot on medium high heat, stirring often to ensure the bottom doesn’t scorch. Once everything is melted turn the heat down to medium, put in the candy thermometer and keep stirring constantly. You can step away for a moment or two if you need to but I wouldn’t recommend leaving for more than ten to fifteen seconds, and only if you must. Continue to stir the mixture until the candy thermometer reads 238 degrees. I pull it a couple degrees before my regular fudge as I find the white chocolate becomes brittle and grainy more easily, and the lower temperature helps. I’ve found that once the mixture reaches a boil it usually takes around four and a half minutes to reach 238 degrees, though everyone’s stove and cooking environment can be different so a thermometer is always the best way to go.

Once the mixture is up to 238 degrees, remove it from the heat and immediately mix in all the chocolate chips. Use the whisk now and beat the mixture until the chocolate is melted, the white chocolate may be slow to melt, but keep at it and if really needed put it back on the burner for a moment. Add in the vanilla extract and continue to beat until the mixture has started to thicken, probably just about a minute at most. Immediately pour into your prepared pan, give it a shake and a tap to help smooth it out and let it sit for about four hours to set and come to room temperature.

To cut place a cutting board over the pan and flip. With the parchment it should easily come out of the pan then peal away the parchment. Cut into small squares (I use a pizza cutter for this) and pack in an airtight tin with wax paper or parchment in between the layers. I find it lasts easily for up to two to three weeks in this environment.