Try this 2 Ingredient White Chocolate Fudge recipe, or contribute your own.
Suggest a better descriptionLine an 8 x 8 inch pan with parchment paper. You can also use a 9 x 5 inch pan if you want thicker fudge.
Add chocolate chips to a large microwave safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
Stir in the condensed milk with a spatula until it is fully incorporated and the batter is uniform in color and smooth. Your fudge mixture will be quite thick. Pour mixture into prepared pan.
Rap the bottom of the pan against your counter a few times to eliminate any air bubbles and level the fudge batter.
If desired, smooth surface with spatula. You can also use the spatula or a knife to create swirls or other patterns on top to decorate the fudge. I made swirls all across the top.
Place fudge into freezer until set (about 30 minutes). The fudge is ready when it feels firm to the touch. Bring the fudge to room temperature before cutting with a sharp knife. Store uneaten fudge at room temperature or in the fridge in an airtight container.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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