This Vanilla Fudge is easy to make with 3 ingredients, white chocolate chips, sweetened condensed milk, and vanilla flavoring. Just microwave everything together, stir, and let it set.
This vanilla fudge is my kind of recipe. Three ingredients – white chocolate chips, sweetened condensed milk, and a little vanilla and practically no equipment. 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.)
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.
Easy Vanilla Fudge Recipe
This Vanilla Fudge is easy to make with 3 ingredients, white chocolate chips, sweetened condensed milk, and vanilla flavoring. Just microwave everything together, stir, and let it set.
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Equipment
Standard Loaf Pan
Parchment Paper
Large Bowl
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
Room Temperature Storage: 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 Storage: 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.
Nutrition
Serving: 1 square, Calories: 229kcal, Carbohydrates: 31g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 3g, Cholesterol: 16mg, Sodium: 62mg, Potassium: 188mg, Fiber: 0.05g, Sugar: 31g, Vitamin A: 95IU, Vitamin C: 1mg, Calcium: 139mg, Iron: 0.1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American
More Fudge Recipes
I am kind of obsessed with 3 ingredient fudge and like to gift it during the holidays. So, if you too want to make different flavors of fudge in general, you gotta try my other recipes.
Chocolate Fudge (3 Ingredients)
3 Ingredient Peanut Butter Fudge
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Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
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.
Recipe Tips
- 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.
So so easy I Love it!
So happy you like the fudge!!