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My Vanilla Fudge Recipe At A Glance
Primary Cooking Method: Microwave
Number of Ingredients: 3
Total Prep Time: 10 minutes
Chill Time: 2-4 hours
Level of Effort To Make: Easy Peasy
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I’m not gonna lie—this vanilla fudge is my kind of recipe. Three ingredients – white chocolate chips, sweetened condensed milk, and a lil vanilla and practically no equipment, and you don’t even have to turn on the oven. It’s so easy! This is my go-to when I buy a bunch of white chocolate during the holidays, never to actually use it but feel guilty for just wasting it. And bonus: my kids love it. (Okay, I love it, but they do too.)
People either love white chocolate or hate it or argue that white chocolate isn’t even real chocolate.. I get it, but for me, vanilla fudge is so much more versatile than your typical chocolate fudge or even 3 ingredient peanut butter fudge. You can mess around with it and make it your own. Sometimes, I keep it simple, just straight-up vanilla fudge. Other times, I’ll throw in some crushed Oreos or swirl caramel on top because why not? It’s fudge—you can’t really mess it up.
And because white chocolate has such a neutral flavor along with vanilla, as cliche as it sounds, the flavor possibilities really are endless.
3 Ingredients to make Vanilla Fudge
- 1 ½ cups White Chocolate Chips: Use good-quality white chocolate—your taste buds will thank you. You can use milk chocolate chips or even dark chocolate chips with this recipe, but it wouldn’t necessarily be vanilla fudge.
- 1 – 14 oz Can Sweetened Condensed Milk: The thick, sweet one. If you grab evaporated milk by mistake, you’re on your own.
- 1 tablespoon Vanilla Extract or Vanilla Bean Paste: Paste adds a little extra fancy, but vanilla extract works just as well. If you want to change the flavor you can use any extract you want in this recipe really.
Make This Recipe Yours With Additions
- Chocolate Swirls: Melt ¼ cup of dark or milk chocolate and drizzle it over the top of the fudge. Use a toothpick or knife to create swirls before the fudge sets.
- Crushed Candy: Sprinkle ¼ to ½ cup of crushed peppermint, toffee bits, or sprinkles on top of the fudge right after pouring it into the pan, so they stick as it sets.
- Nuts or Dried Fruit: Mix in ½ cup of chopped pecans, walnuts, almonds, dried cranberries, or cherries directly into the fudge mixture before transferring it to the pan.
- Salted Caramel Drizzle: Drizzle 2 tablespoons of warm caramel sauce over the top and lightly sprinkle with ¼ teaspoon of flaky sea salt for a gourmet finish.
- Flavor Twists: Add ¼ teaspoon of almond extract or ½ teaspoon of ground cinnamon to the mixture before pouring it into the pan for a subtle flavor upgrade.
- Cookies & Candy Bars: Crush up ½ cup of Oreos, Snickers, or any candy bar you have on hand and fold them into the fudge mixture before transferring to the pan.
- Holiday Vibes: Add 2-3 drops of food coloring to the fudge mixture while stirring for a festive hue. Swirl in multiple colors for a fun, marbled effect.
How to make Vanilla Fudge
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Prep Ahead
Make It in Advance: Vanilla fudge stays fresh for about 2 weeks in the fridge. Whip up a batch (or two) a few days before your event, and you’re golden.
Cut and Store: Once the fudge is set, cut it into squares and store them in an airtight container, layering with parchment paper if needed to keep them from sticking. This makes serving a breeze when the time comes.
Batch for Gifting: Planning to gift this fudge? Pre-wrap individual squares in parchment or wax paper ahead of time. That way, it’s grab-and-go when you need it.
My Best Cooking Tips for Making Vanilla Fudge
- Pick Good Chocolate: Cheap white chocolate can taste like a candle—go for a brand you’d actually want to snack on. Trust me, you’ll taste the difference.
- Patience when melting the chocolate is a must: Melt the chocolate and condensed milk over low heat. Slow and steady wins the race here. Cranking the heat will only leave you with burnt chocolate.
- Line the pan to prevent sticking: Parchment paper is your best friend. Leave a little overhang on the edges so you can lift the fudge out in one glorious slab when it’s done.
- Warm your knife for clean cuts: Use a warm knife for clean cuts. Run it under hot water, wipe it dry, and slice away. It’s a little extra effort but totally worth it for those perfect squares.
How to store Vanilla Fudge
Room Temperature: If your kitchen isn’t too warm (think cool and cozy, not tropical), you can store fudge at room temp for about a week. Use an airtight container and layer pieces with parchment paper so they don’t stick together. Easy peasy!
Fridge Life: Want it to last a bit longer? Pop it in the fridge. It’ll stay fresh for up to two weeks. Airtight containers are a must, though—nobody wants fudge that tastes like last night’s leftovers.
For Gifting: Wrapping individual squares in parchment or wax paper is a cute and practical way to package fudge for gifts. It keeps everything fresh and mess-free—and makes you look like you’ve got it all together.
Quick Recipe Help and Common Questions
Why isn’t my fudge setting?
If your fudge isn’t firming up, it probably didn’t get enough time to chill. Pop it in the fridge for a couple more hours. If it’s still soft, double-check that you used sweetened condensed milk, not evaporated milk (it’s a common mix-up!).
How do I know when my fudge mixture is ready to pour?
The mixture should be smooth, thick, and look like frosting. If it’s still lumpy or runny, keep heating and stirring until everything is fully combined.
Why is my fudge grainy?
Graininess can occur if the white chocolate chips didn’t melt fully or if the mixture wasn’t stirred thoroughly. Make sure to stir constantly as you heat the mixture to avoid clumps. Using high-quality white chocolate chips can also help.
More 3 Ingredient Sweets & Treats Recipes
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Vanilla Fudge
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Ingredients
- 3 cups white chocolate chips
- 28 ounces sweetened condensed milk 2 cans
- 1 tablespoon pure vanilla extract or vanilla bean paste
Instructions
- Prepare the Pan: Line a 9×9 pan with foil or parchment paper and lightly coat it with non-stick spray. Set aside.
- Combine Ingredients: In a large microwave-safe bowl, mix together 1 ½ cups (15 ounces) white chocolate chips and 1 (14-ounce) can sweetened condensed milk. Stir to combine.
- Melt the Mixture: Heat the mixture in the microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate is fully melted and smooth. This should take about 1 ½ to 2 minutes total, depending on your microwave.
- Add the Vanilla: Stir in 1 tablespoon vanilla extract or vanilla bean paste until fully incorporated.
- Transfer to Pan: Pour the fudge mixture into the prepared loaf pan and spread it evenly with a spatula to create a smooth surface.
- Set the Fudge: Let the fudge sit at room temperature for 2 to 4 hours until it sets completely. For faster results, you can refrigerate it for about 1 hour, but room temperature setting yields the best texture.
- Slice and Serve: Once set, lift the fudge out of the pan using the parchment or foil. Cut into bite-sized pieces and enjoy!
Notes
- Pick Good Chocolate: Cheap white chocolate can taste like a candle—go for a brand you’d actually want to snack on. Trust me, you’ll taste the difference.
- Patience when melting the chocolate is a must: Melt the chocolate and condensed milk over low heat. Slow and steady wins the race here. Cranking the heat will only leave you with burnt chocolate.
- Line the pan to prevent sticking: Parchment paper is your best friend. Leave a little overhang on the edges so you can lift the fudge out in one glorious slab when it’s done.
- Warm your knife for clean cuts: Use a warm knife for clean cuts. Run it under hot water, wipe it dry, and slice away. It’s a little extra effort but totally worth it for those perfect squares.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
