Equipment Needed
- An 8×8 inch baking pan
- Parchment paper
- Medium-sized, heavy-bottomed saucepan
- Rubber spatula
- Small bowl for mixing extracts
Step-by-Step Instructions
First, let’s prepare for easy, beautiful slices later. 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 learned to never skip after an early batch stuck terribly—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. This isn’t the time for rushing; 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 waiting 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. The smell is wonderfully sweet and buttery.
Now, for the flavor that makes this fudge truly taste like Christmas. Off the heat, I stir in the pure vanilla extract, the absolutely essential almond extract, and that pinch of fine sea salt. Don’t skip the almond extract—it makes a huge difference, providing that authentic “sugar cookie” soul. The salt is crucial for balancing the sweetness and making the vanilla and almond flavors pop. Stir until everything is perfectly combined into a lush, fragrant base that will make your kitchen smell incredible.(See the next page below to continue…)