Equipment Needed
- 8×8 inch square baking pan
- Parchment paper
- Heatproof bowl (or double boiler)
- Saucepan (for double boiler)
- Whisk and spatula
- Instant-read thermometer (optional but helpful)
Step-by-Step Instructions
My process begins with meticulous prep, because fudge making is all about control. I line my 8×8 inch pan with parchment paper, leaving an overhang on two sides for easy removal, and lightly grease it. I then finely chop my white chocolate if using bars and place it in my large heatproof bowl along with the sweetened condensed milk and cubed butter. Having everything measured and ready is crucial—once the heat is on, there’s no time to search for ingredients.
I set up a double boiler: I place my heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. This gentle, indirect heat is the only way to melt white chocolate without scorching it. I stir the mixture constantly with a whisk as the butter melts and the chocolate begins to soften. The mixture will slowly become a smooth, glossy, ivory-colored liquid. This process requires patience; rushing it with high heat will cause the chocolate to seize into a grainy mess—a lesson I learned the hard way on my first attempt.
Once the mixture is completely smooth and reaches about 115°F on an instant-read thermometer (or feels hot to the touch), I immediately remove the bowl from the heat. I whisk in the bubblegum extract and vanilla extract. The kitchen fills with that sweet, nostalgic scent. Now, for the color: I add pink gel food coloring a drop at a time, whisking vigorously after each addition, until I achieve my desired shade of dreamy pink. I usually aim for a soft, cloud-like pastel hue.(See the next page below to continue…)