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This easy vanilla fudge recipe has only 3 ingredients and only takes about 5 minutes to put together!
Table of Contents
This is the easiest vanilla fudge recipe ever! You don’t have to stress about getting the perfect “softball stage” and no candy thermometer is needed. You will get perfect fudge every time just by using a few simple ingredients and a microwave. In just minutes, you’ll have delicious, creamy fudge that is perfect for Christmas, Valentine’s Day, Easter, or just as a fun, quick treat!
Ingredients in Vanilla Fudge
- Chocolate Baking Chips – I used Ghirardelli white chocolate baking chips for this recipe and they were perfect. Since the bag sizes seem to always be changing, it is best to measure out the chocolate chips rather than pouring in the whole bag directly.
- Sweetened Condensed Milk – Not to be confused with evaporated milk. I used the 14-ounce “Eagle Brand” sweetened condensed milk for this recipe.
- Vanilla – Use a really good, high-quality vanilla extract for the best taste. Not the cheap, imitation vanilla flavoring. I used a clear Mexican vanilla to keep a brighter, white color for the fudge but any kind of natural vanilla will work great.
How to Melt Chocolate for Fudge
This fudge can be made in the microwave (as indicated in the recipe below) or on the stovetop. If melting the chocolate on the stovetop, bring a few cups of water to a boil in a saucepan. Place a large heat-safe glass or metal mixing bowl over the top of the saucepan (the bowl obviously must be larger than the saucepan or it will fall in). Stir with a wooden spoon or rubber spatula until the mixture of white chocolate chips and sweetened condensed milk is melted. Continue with step 5 in the recipe below.
A Note About the Chocolate
For this vanilla fudge recipe, I use white baking chips, which are not technically made from pure chocolate. If you are using pure chocolate you may want to add a few ounces more since it won’t set up quite as hard. You can also use white chocolate bars. If you go the chocolate bar route, you will want to use just over a pound (16 ounces) of chocolate that is broken into pieces for melting. Add more if needed for a harder fudge.
Tips for Making Fudge
- The hardness of the fudge depends on how many baking chips you use. Add 1/4-⅓ cup more baking chips for firm fudge and take away the same amount if you are looking for a softer fudge.
- Line your entire baking dish with parchment paper, covering as much as you can. This will make it so much easier to remove the fudge from the pan.
- If you want all the pieces to be perfectly squared off, use a square baking dish with straight walls and edges. That way you won’t get any curved edge pieces.
- For a smooth top, gently shake the pan after pouring the fudge in and quickly smooth with a spatula before it starts cooling. The fudge will cool quickly so do this as fast as you can to avoid unwanted lines or bumps.
Additions and Variations
For a variety of textures and flavors, you can add walnuts, almonds, pecans, crushed cookies, crushed candy bars, or sprinkles to your fudge after melting. Stir in the toppings or sprinkle them over the top after pouring the fudge into the baking pan. If you don’t want a white fudge, you can use milk or dark chocolate chips for the base. You can also make a batch with white vanilla fudge and another batch with dark chocolate chips and combine to make a swirled fudge!
How to Store Vanilla Fudge
After your fudge sets, you can store it in an airtight container at room temperature for 2-3 weeks. Wrap the block of fudge in wax paper for maximum freshness and only cut off squares of fudge as needed. If you cut the fudge into pieces before storing they will dry out faster. When you go to candy stores, the fudge is almost always stored as a large block and cut into fresh pieces only when the customer orders. Do the same for your homemade fudge, and it will stay fresher.
Fudge doesn’t necessarily last longer in the fridge. In fact, many confectionary experts advise against storing fudge in the refrigerator because you risk the fudge drying out and crumbling.
Frequently Asked Questions
The secret to perfect fudge is melting the chocolate to just the right temperature. We have found that cooking the chocolate low and slow either in the microwave or double boiler is perfect. You heat the chocolate without getting it too hot.
We use condensed milk because it is less temperamental and it is already sweetened.
Butter. Always make fudge with butter. Margarine is made with various oils that aren’t as consistent as pure butter and you may not get the same creaminess that you are hoping to achieve.
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- Daydreaming about fudge? No judgment here – I do all the time! Indulge your creamy, fudgy sweet tooth with these irresistibly delicious fudge recipes:
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How to Make Vanilla Fudge
Vanilla Fudge
Ingredients
- 3 cups white chocolate baking chips (about 1 ½ bags)
- 1 (14 ounce) can sweetened condensed milk
- 1 1/2 teaspoons pure vanilla extract (or clear vanilla extract)
Instructions
- Prepare a 7×11 or 8×8 baking dish by lining with parchment paper.
- Place white chocolate baking chips in a microwave safe bowl.
- Add sweetened condensed milk and stir together.
- Heat in the microwave at 75%-80% power 1 minute at a time, stirring well after each minute.
- When chocolate is to the point where it is melted and smooth (do not overheat), stir in vanilla and immediately pour into the prepared baking dish. Quickly smooth out if needed.
- Cover with plastic wrap and allow to cool completely. Lift the fudge from the baking dish by pulling up the parchment paper. Place on a cutting board and cut into squares.
Notes
- The chocolate chips and condensed milk can also be heated by using a double-boiler method over the stovetop. See notes above for tips using this method.
- Chopped walnuts or confectionery sprinkles can be added to the fudge for a different variation.
- If you are using actual pure white chocolate instead of baking chips, add 1/3-½ cup more chocolate
- Add a little flaked salt over the top of cut the sweetness and add a little fancy twist
Hi, would this work with fat free condensed milk? Thank you.
I truly enjoyed this recipe and it was so easy to put together. We loved the perfect taste and I want to thank you very much for your recipe.
I haven’t tried this yet. I was wondering if you can use the white candy melts that you use for chocolate covered pretzels instead of the white chips.
We haven’t tried making this recipe with those, so I can say for sure but I know candy melts have a higher oil ratio so I worry that the fudge would not be as creamy and smooth.
I have a regular fudge recipe just like this and I love it – fast and easy which I need due to severe arthritis.
I used the coarse salt on top hoping to get a snow-like look. Then I used slivers of candied red and green cherries on each piece for Christmas.
Good morning,
I thought that you would like to know that in your blog about vanilla fudge, you mention this FAQ, “Is fudge better with condensed milk or evaporated milk?”. Your response was, “We use evaporated milk because it is less temperamental and it is already sweetened”.
I assume you meant, “condensed milk”.
Off to try your recipe.
Thank you
Thank you so much for catching that – fixed it in the post! Hope you enjoy the fudge!
Great easy recipe. Need easy recipes hands not good thank you!!!
Really put out by this recipe. Followed to a T and it came out like runny fondant. Very soft and not like fudge at all, maybe closer to a frosting or icing consistency.
I am so sorry this recipe didn’t turn out for you. What brand of chocolate chips and sweetened condensed milk did you use?
2 thoughts:
1. Increase the amount of chocolate you use.
2. Did you accidently use evaporated milk instead of sweetened condensed milk?