This white chocolate fudge recipe is creamy, rich, packed with crunchy almonds, and only takes four ingredients to make. Homemade fudge has a reputation for being fiddly, but this version keeps things simple. It’s easy fudge with condensed milk, so there’s no candy thermometer, no guesswork, and no oven involved.
It’s one of those no bake holiday treats that saves you time when December gets busy. Cut it into squares for a dessert platter, or wrap a few pieces with some ribbon and you’ve got one of the easiest Christmas food gift ideas around. Teachers, neighbors, co-workers, and that friend who’s impossible to buy for will all be happy to see a box of this white choc fudge.
It also makes a great starting point for other Christmas fudge ideas. Swap the almonds for pecans or macadamias, leave the nuts out entirely, or stir in a little orange zest for something a bit different.
Whichever way you go, it’s a fudge recipe worth keeping on hand, and it easily earns a spot among your go-to easy Christmas desserts.
If you love festive fudge recipes, also try this white chocolate raspberry fudge, and these choc peanut butter fudge cups.
Why You’ll Love This Simple White Chocolate Fudge Recipe
Only four ingredients: Condensed milk, white chocolate chips, vanilla, and almonds are all it takes to whip up a batch of this quick fudge recipe.
Easy to customize: Swap the almonds for walnuts, add cranberries, or add orange zest for different holiday fudge flavors.
Perfect for gifting: It sets into firm, clean-cut squares that are ideal for wrapping up as homemade Christmas gifts or adding to holiday dessert platters.
Ingredient Notes
To make homemade white chocolate fudge you’ll need the following ingredients. You can find the specific quantities and steps in the recipe card below.
- Coconut sweetened condensed milk: A dairy free option, with a subtle coconut flavor. Feel free to swap it out for regular condensed milk if you prefer.
- White chocolate chips: Give the fudge it’s creamy, festive flavor. You can also use melting wafers, but the higher the chocolate (cocoa butter) content, the richer the fudge.
- Vanilla extract: For a little extra depth of flavor.
- Almonds: For a nice crunchy finish. Other good nut options include hazelnuts, pecans, walnuts, or macadamias. Or skip the nuts altogether and replace with festive sprinkles if you’re not a fan of nuts.
How To Make White Chocolate Fudge With Almonds
Here’s a quick overview of how to make white chocolate fudge. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
You will need a saucepan, 8-inch square pan, and parchment paper to get started.
Melt the chocolate: In a medium saucepan add the sweetened condensed milk, white chocolate chips, and vanilla extract. Stir over a low heat until just melted and combined.
Line the pan with parchment paper, making sure you have enough overhang to lift the fudge out of the pan once it is set.
Carefully pour the fudge mixture into the pan. Give the pan a gentle shake to create an even layer of fudge.
Optional step: Roast the almonds for 10 minutes before adding to the fudge for extra nutty flavor.
Add nuts: Sprinkle the chopped almonds over the top of the fudge mixture. Gently press the almonds down a little so they are embedded in the fudge.
Refrigerate: Place the fudge in the fridge for at least 2 hours, or overnight, until firm and set. When ready to serve, lift the fudge out of the pan using the parchment paper overhang.
Use a sharp knife to cut into squares (large or small bite size pieces) and serve!
Recipe Tips For Success
Keep the heat low: Melt the mixture over low to medium heat and stir gently so the white chocolate doesn’t burn and the sugar in the condensed milk doesn’t crystallize.
Line the tray well: Use parchment paper in your 8-inch pan so the fudge lifts out easily once it’s set.
Press the nuts in: Gently press the chopped almonds into the surface so they stick and don’t fall off when you slice.
Use a hot knife: Dip a sharp knife in hot water and wipe it dry before each slice for clean, crack-free squares.
How To Serve Homemade Fudge
- On a holiday dessert platter: Pair bite size fudge squares with Christmas tree sugar cookies, and fresh berries for a festive spread that looks great on the table.
- In a cellophone wrapped gift bag: Add 5-6 small pieces of fudge to a gift bag and tie with a festive ribbon for an easy addition to a Christmas food gift basket.
- With a cup of coffee: A strong black coffee, an eggnog coffee, or an iced sugar cookie coffee pairs nicely with a piece of fudge, making it the perfect afternoon pick-me-up during the holidays.
Recipe Variations
Use the white chocolate fudge base as the starting point for many different types of Christmas fudge:
- Cranberry pistachio: Stir in 1/2 cup of dried cranberries and top with chopped pistachios for a red and green version that’s perfect for Christmas.
- Peppermint candy cane: Add a few drops of peppermint extract and sprinkle crushed candy canes over the top before chilling.
- Cookies and cream: Fold in crushed oreo cookies for a crunchy, marbled fudge that kids especially love.
How To Store Fudge With Condensed Milk
Store: Place fudge in an airtight container and store in the fridge for up to 5 days.
Freeze: Chill and slice into squares. Store in a freezer-friendly sealed bag for up to 3 months.
Thaw: Defrost in the fridge overnight before serving.
More Holiday Treats To Try
Loved this recipe? Please consider leaving a star rating and let me know how it went in the comments below.
White Chocolate Fudge
Equipment
Ingredients
- 1 can coconut condensed milk
- 2 cups white chocolate chips or melting wafers
- 1 teaspoon vanilla extract
- 1 cup almonds roughly chopped
Instructions
- Line an 8-inch square pan with parchment paper, with enough overhang to easily lift the fudge out of the pan once chilled.
- Place the coconut sweetened condensed milk, white chocolate chips, and vanilla extract in a saucepan over low-medium heat.
- Stir gently until the chocolate has melted and the ingredients are well combined.
- Remove from the heat and pour the mixture into the prepared pan. Gently shake the pan to spread evenly.
- Cover the top of the fudge with the chopped almonds, pressing down gently to ensure they set in the fudge.
- Refrigerate for at least 2 hours, or overnight, until the fudge has set.
- When ready to serve, lift the fudge out of the pan and cut into squares.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
