Equipment Needed
- An 8×8 inch baking pan
- Parchment paper
- Medium-sized, heavy-bottomed saucepan
- Rubber spatula
- Spoon or squeeze bottle for caramel
- Small bowl for optional sugar
Step-by-Step Instructions
First, let’s set the stage for a beautiful, clean presentation. I always line my 8×8 inch pan with parchment paper, leaving generous overhangs on two sides to create a sling. This is a step I will never skip again after a batch stubbornly stuck to the pan—trust me, this one works better. Now, in your heavy-bottomed saucepan, combine the white chocolate chips, the entire can of sweetened condensed milk, and the butter. Place this over the lowest heat setting your stove offers. Gentle warmth is our goal for a perfectly smooth base.
This is the stage that requires your full, patient attention. I stand by the stove with my spatula, stirring almost constantly and making sure to scrape the bottom and corners thoroughly. White chocolate is delicate and will seize into a grainy mess if it gets too hot. You’re watching for it to melt into a completely smooth, glossy, and thick mixture. When there isn’t a single chip left and it looks like a pot of vanilla silk, I immediately remove it from the heat. Off the heat, I stir in the pure vanilla extract.
Now, for the festive, flavorful swirl. I pour about two-thirds of this luscious white base into your prepared pan and smooth it into an even layer. I take my slightly cooled, thick salted caramel sauce—if it’s too thick, I warm it for just 5 seconds until it’s pourable but not hot. I drizzle about half of the caramel over the first layer in long, deliberate lines. Then, I carefully spoon the remaining third of the white fudge over the top. Finally, I finish with the rest of the caramel.(See the next page below to continue…)