I pour this heavenly mixture into my prepared pan. I use my spatula to spread it into an even layer, getting right into the corners. If I’m adding a topping like crushed graham crackers or a swirl of fruit sauce, I do it now, gently pressing it in. Then, I cover the pan with plastic wrap and place it in the refrigerator to set. This is the hardest part: the wait. I let it chill for at least 6 hours, but ideally overnight. This long, slow set is what gives the fudge its perfect, firm-yet-creamy sliceable texture.
Pro Tips for Best Results
I tested the melting method three different ways: microwave, direct saucepan, and double boiler. The double boiler is the undisputed, foolproof winner. The gentle, indirect heat prevents the white chocolate from scorching or seizing, which can happen in a heartbeat in the microwave. It requires a tiny bit more patience, but it guarantees a perfectly smooth base for your fudge every single time.
Here’s what I learned the hard way about the cream cheese: it must be room temperature and beaten first. I once tried to beat cold cream cheese with the condensed milk, and it was a lumpy battle. I also made the mistake of adding unmelted chocolate chips to the mixture, thinking they’d melt from the other ingredients’ warmth. They didn’t. They stayed gritty. Soften, beat, then incorporate smoothly melted chocolate for a flawless texture.
For the cleanest, most professional cuts, use a hot, sharp knife. I run my chef’s knife under very hot water, wipe it dry, and then slice. I clean and reheat the knife between cuts. The heat glides through the rich fudge without dragging or cracking it, leaving you with beautiful, clean-edged squares.
Common Mistakes to Avoid
My first-time mistake was rushing the setting time. I chilled the fudge for only 2 hours, eager to taste it. When I tried to cut it, it was a soft, sticky mess that wouldn’t hold its shape. Don’t do what I did! The full 6 hours, and preferably overnight, in the fridge is non-negotiable. This allows the fats to fully firm up, giving you that perfect fudge consistency.
Don’t use “white baking chips” or candy coating that doesn’t contain cocoa butter. These products are designed to hold their shape and often contain oils that won’t melt and reset with the proper texture. They can make your fudge waxy or greasy. Read the label and ensure “cocoa butter” is an ingredient.(See the next page below to continue…)