"Ask anyone who has stood over a bubbling pot with a candy thermometer in hand, cautiously stirring and gradually adding the ingredients, and they will tell you that making chocolate fudge is no walk in the park. Going even further back is a whole list of ingredients to prepare, from granulated sugar and high-quality cocoa powder to just the right amount of butter."
"For 2 cups of white chocolate chips, a cup of condensed milk, and 2 tablespoons of salted butter, you can make a batch of around 16 fudge pieces. It starts with melting the chips over low heat before adding condensed milk and butter. After about five minutes of stirring, everything should be melted into a thick, yet smooth, mixture. Then, just take it off the heat, pour into a baking dish lined with parchment paper, and refrigerate for roughly three hours."
"Without a doubt, fudge is one of those desserts that are better with white chocolate. When you need a change from the familiar bittersweet tone of dark chocolate, it's the perfect alternative. Entirely different yet no less decadent, its milky tone and pronounced vanilla sweetness never disappoint. The condensed milk only makes it better. This canned ingredient is your secret to bypassing all the usual hassle and still having creamy, melt-in-your-mouth fudge."
Three-ingredient white chocolate fudge uses white chocolate chips, sweetened condensed milk, and salted butter to produce about sixteen pieces per batch. The chips are melted over low heat, then condensed milk and butter are stirred in until a thick, smooth mixture forms, about five minutes. The mixture is transferred to a parchment-lined baking dish and refrigerated for roughly three hours until set, then sliced into cubes. White chocolate provides a milky vanilla sweetness, condensed milk contributes creamy texture without complicated candy-making steps, and butter adds aroma and a subtle salty finish.
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