Equipment Needed
- An 8×8 inch baking pan
- Parchment paper
- Medium-sized, heavy-bottomed saucepan
- Rubber spatula
- Spoon or squeeze bottle for caramel
Step-by-Step Instructions
First, let’s set the stage for success. I always line my 8×8 inch pan with parchment paper, leaving a generous overhang on two opposite sides. This creates a “sling” that will let you lift the entire block of fudge out perfectly later. I learned the hard way that skipping this step leads to a frustrating battle with stuck-on fudge. 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 possible heat your stove offers.
This next part requires your full attention and patience. I stir the mixture almost constantly with my rubber spatula, making sure to scrape the bottom and corners of the pan. We must melt everything slowly and gently to avoid scorching the sweetened milk or seizing the delicate white chocolate. You’ll see it gradually transform into a beautifully smooth, glossy, and thick lava. Once there isn’t a single chip in sight and the mixture is uniformly silky, I immediately remove it from the heat. The smell at this stage is wonderfully sweet and buttery.
Now, off the heat, I stir in the pure vanilla extract and that generous pinch of fine sea salt. Don’t skip the salt—trust me, it makes a huge difference by cutting the overwhelming sweetness and deepening all the other flavors. I pour about two-thirds of this luxurious white base into your prepared pan and smooth it into an even layer. Then, I take my slightly cooled caramel sauce. If it’s very thick, I warm it for just 5 seconds to make it pourable but not hot.(See the next page below to continue…)