Equipment Needed
- 8×8 inch square baking pan
- Parchment paper or aluminum foil
- Large microwave-safe bowl
- Rubber spatula
- Measuring cups
- Small offset spatula or knife for smoothing
Step-by-Step Instructions
First, I line my 8×8 inch pan with parchment paper, leaving an overhang on two sides. This is my lifeline for perfect, clean removal. Trying to cut fudge directly in the pan is a nightmare of sticky corners. I learned that the hard way when my first batch required careful excavation with a knife. With the pan ready, I combine all three ingredients—the white chocolate chips, the creamy peanut butter, and the entire can of sweetened condensed milk—in my large microwave-safe bowl. The sight of them together is a promise of what’s to come.
I place the bowl in the microwave and heat it on high power for one minute. I then take it out—it will look barely melted—and stir vigorously with my spatula. The residual heat will start to melt the chocolate chips. I return it to the microwave and heat in additional 30-second intervals, stirring well after each one. It usually takes about 2 to 2.5 minutes total. The key is to stop heating when just a few small lumps of white chocolate remain. I stir until the mixture is completely smooth, glossy, and uniform. Overheating is the enemy; it can cause the white chocolate to seize or the oils to separate.
Once the mixture is velvety smooth, I pour it immediately into my prepared pan. It will be thick and luxurious. I use my offset spatula to spread it into an even layer, working quickly before it begins to set. At this point, I sometimes like to add a sprinkle of flaky sea salt on top for a sweet-and-salty contrast, or press a few extra mini chocolate chips into the surface for decoration. Then, the hardest part begins: the wait.(See the next page below to continue…)