Valentine’s Day might be all about love… but let’s be real. It’s also about eating chocolate without apology once those New Year’s resolutions have quietly disappeared. And I am very here for that.
This White Chocolate Fudge is my go-to when I need a quick treat that still feels festive. It only takes 3 main ingredients, plus a few fun extras if you’re feeling fancy.
You just melt white chocolate with sweetened condensed milk (I use the microwave in short bursts), stir in vanilla and a pinch of salt, then add food coloring and sprinkles. That’s it! You can go with all one color, or do layers. I love mixing heart sprinkles into the fudge and on top for a pop of color.
Whether you’re making this for Valentine’s Day or just because Monday called for fudge, it’s an easy win. If you want a chocolate version with lots of mix-ins, this Rocky Road Fudge is the next move.
For a baked Valentine treat, my Red Velvet Bundt Cake with cream-cheese swirl makes a stunning centerpiece on the dessert table!
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Why you’ll love this recipe
- Easy. This doesn’t require a culinary degree.
- Adaptable. Change this up by changing the base color, and mixing up the sprinkles. Think St Patrick’s Day, 4th July, Halloween, Christmas!
- Giftable! Make a double batch and cut your pieces small, and add to gift bags for friends and family
Check out my Valentine’s Day Saltine Toffee Recipe for another cute idea!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
How to make White Chocolate Fudge
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Grab an 8×8 pan, and line with parchment paper. Make sure you leave excess paper over the edges, it will help to remove the fudge from the pan.
Make the first layer
In a large microwave safe jug combine half the white baking chips and half the sweetened condensed milk.
Mix well, and microwave in 30 second blasts, stirring in between blasts until the mixture is melted and pourable.
Add in the half the salt, half the vanilla and food coloring (using more or less depending on desired shade of pink) and mix well.
Pour into the prepared pan and smooth out. Refrigerate for 30 minutes.
Make the second layer
Repeat the first layer instructions using remaining sweetened condensed milk, white baking chips, vanilla and salt, but omit the food coloring.
Pour over the top of the pink fudge layer, smooth the top and sprinkle with decorative candies (conversation hearts, sprinkles, you choose).
Place in the refrigerator for 2 hours until firm.
Chilling and Cutting
Lift the fudge out by the edges of parchment paper and place on a cutting board.
Cut into squares or triangles. You choose the size!
Kylee’s Notes & FAQs
After melting the chocolate and sweetened condensed milk, work quickly so it is still pourable, and doesn’t firm up before you are ready!
This fudge recipe can be made without a microwave, simply heat the condensed milk and white baking chips in a small sauce pan over medium heat, stirring constantly. Remove from the heat before stirring in vanilla and salt. Continue per the instructions for microwave.
How to store
This treat will keep for up to 7 days at room temperature, but I prefer to keep mine in the fridge.
Substitutions/Additions
You can use dark chocolate or milk chocolate chips for this, but you won’t get the ability to add color!
Use almond extract in place of vanilla extract.
You can use kosher salt, regular salt or sea salt in your fudge. Whatever you have will work!
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- Oreo Dirt Pudding Parfaits. Make this classic chocolatey deliciousness into individual servings, for an easy dessert!
- Chocolate Chip Bread. Simple to make and absolutely delicious, the smell of this baking will get the whole family out of bed!
- Classic Sugar Cookie Bars. Fluffy, soft and a little bit chewy, these bars are topped with a creamy homemade frosting. An easy recipe, but definitely one to keep!
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White Chocolate Fudge (Valentine’s Day Fudge)
Ingredients
- 24 ounces white chocolate chips (divided)
- 14 ounces sweetened condensed milk (1 can, divided)
- 2 teaspoons vanilla extract (divided)
- 2 pinch salt
- red food coloring
- 1/4 cup sprinkles (or other decorations)
Directions
Get prepped
- Grab an 8×8 pan, and line with parchment paper. Make sure you leave excess paper over the edges, it will help to remove the fudge from the pan.
Make the first layer
- In a large microwave safe jug combined half the white baking chips and half the sweetened condensed milk.
- Mix well, and microwave in 30 second blasts, stirring in between blasts until the mixture is melted and pourable.
- Add in the half the salt, half the vanilla and food coloring (using more or less depending on desired shade of pink) and mix well.
- Pour into the prepared pan and smooth out. Refrigerate for 30 minutes.
Make the second layer
- Repeat the first layer instructions with remaining sweetened condensed milk, salt and vanilla, but omit the food coloring.
- Pour over the top of the pink fudge layer, smooth the top and sprinkle with decorative candies (conversation hearts, sprinkles, you choose).
- Place in the refrigerator for 2 hours until firm.
Cutting and Chilling
- Lift the fudge out by the edges of parchment paper and place on a cutting board.
- Cut into squares, or triangles. You choose the size!
- Devour.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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