Ingredients:

  • 680 g (24 oz) High-Quality White Chocolate, chopped or pellets
  • 1 (14 oz) can Sweetened Condensed Milk (397 g)
  • 30 g (2 Tbsp) Unsalted Butter, cubed
  • 5 ml (1 tsp) Pure Vanilla Extract
  • 25 g (¼ tsp) Fine Sea Salt

Instructions:

  1. Prep the Tin: Line the 8-inch square tin completely with parchment paper, leaving an overhang on two sides to act as a sling.
  2. Measure and Combine: Place the chopped white chocolate, sweetened condensed milk, cubed butter, and sea salt into a medium-sized heavy-bottomed saucepan or a large microwave-safe bowl.
  3. Melt Gently (Stovetop Method): Place the saucepan over very low heat. Stir constantly and gently until the butter has melted and the chocolate is about 80% melted.
  4. Remove from Heat: Once almost melted, remove the pan from the heat immediately. The residual heat will melt the remaining chocolate chunks.
  5. Achieve Smoothness: Continue stirring off the heat until the mixture is completely homogeneous, smooth, and glossy. It should look like thick, pourable custard.
  6. Add Flavour: Stir in the vanilla extract until fully incorporated.
  7. Pour and Spread: Immediately pour the White Chocolate Fudge mixture into the prepared tin. Use the spatula to quickly smooth the top surface, ensuring it is level.
  8. Chill: Place the tin, uncovered, into the refrigerator. Chill for a minimum of 2 hours, or until the fudge is firm to the touch and resistant to light pressure.
  9. Cut: Use the parchment paper sling to lift the fudge block out of the tin. Using a large, sharp knife, cut the block into 64 small squares.
  10. Store: Store the finished fudge in an airtight container at room temperature (for softer fudge) or in the fridge (for firmer fudge).