Easy white chocolate Fudge recipe condensed milk

Easy White Chocolate Fudge

I know I’ve already given you three fudge recipes in the past: Nutella Fudge with Espresso Salt, Blackberry Fudge, and Salted Peanut Butter Fudge. But this newest version is a worthy fourth. It’s a ridiculously easy recipe that requires only 5 ingredients – two of which you can omit or edit; the others you may already have in your kitchen and fridge.

It’s sweet, creamy, smooth, and lightly tinged with the bright flavors of orange zest. And best of all? You do it all in the microwave.

Yup, this is another reincarnation of microwave fudge, and it might be one of my favorites to date. I’ve made many recipes with condensed milk, the sweet nectar of my childhood. I love the dense creaminess it adds to sweet treats. And I always have white chocolate chips in my freezer (I like having a small handful for dessert), so it was a cinch for me to make these fudge squares because those are the two main ingredients.

I also added a few pats of butter and some orange zest – I’ve been loving fresh citrus flavors lately. Then I just melted everything in the microwave and mixed until smooth, chilled it in the fridge, and topped it off with coarse sea salt. I served these at a small dinner party last week and my guests devoured them, saying the little squares taste like exquisite truffles.

Exquisite? Truffles? These aren’t words you’ll usually hear describing a microwave dish. But this easy white chocolate fudge is exactly that.

Ingredients

16 oz white chocolate chips
1 14 oz can condensed milk
3 tbsp salted butter, cut into 1/4 inch pieces (plus a little more for buttering the pan)
1 tbsp coarse sea salt (I used gray sea salt)

Directions

1. Combine the white chocolate, condensed milk, and butter in a medium microwave-safe bowl. Heat on full power for 1 minute, then remove and stir. Everything would have started to melt but you’ll still have some lumps. Heat again in 30-second intervals and stir until the mixture turns smooth. I heated everything for a total of 3 minutes. Scrape the mixture onto a buttered 8×8 baking pan and smooth out the top.
2. Chill in the fridge for at least two hours, sprinkle with sea salt, then cut into 1-inch squares.

You can omit the orange zest and the sea salt, but I suggest keeping them in the recipe, because both add a nice flavor dimension to the sweet fudge. And also because I’m a big fan of salty sweet desserts, like these: