Ingredients
Scale
- 16 oz (454 g) white chocolate chips
- 16 oz (454 g) prepared vanilla frosting
- Pinch of flaky sea salt, optional
- White chocolate curls, optional, for topping
Instructions
- Line an 8×8-inch square baking pan with parchment paper. Leave enough parchment hanging over two sides to lift the fudge out later.
- Make sure your mixing bowl and spatula are completely clean and dry.
- Place the white chocolate chips in a microwave-safe bowl.
- Microwave for 20 seconds, then stir thoroughly.
- Continue microwaving in 20-second intervals, stirring after each interval, until the chocolate is almost completely melted.
- Stop heating when only a few small pieces remain. Stir until the residual heat melts them and the chocolate becomes smooth.
- Transfer the vanilla frosting to a microwave-safe container if its original container is not microwave-safe.
- Warm the frosting for 15–20 seconds, just until softened and easy to stir. Do not make it hot.
- Immediately add the softened frosting to the melted white chocolate.
- Stir thoroughly, scraping the bottom and sides, until the mixture is completely smooth, thick, and uniform.
- Stir in a small pinch of flaky sea salt, if desired.
- Immediately transfer the mixture to the prepared 8×8-inch pan.
- Spread it into the corners and smooth the top with a silicone spatula.
- Add white chocolate curls while the surface is still soft, if desired.
- Refrigerate for at least 2 hours, or until the center is completely firm.
- Lift the chilled fudge from the pan using the parchment paper.
- Cut into 36 small squares with a sharp knife. Wipe the knife between cuts for cleaner edges.
- Keep the fudge covered in the refrigerator.
Notes
- Use an 8×8-inch pan for thick squares similar to the reference photo.
- Do not use a 9×13-inch pan unless you intentionally want much thinner fudge.
- White chocolate burns easily. Short microwave intervals are important.
- Stop microwaving before every last chip has visibly melted. Stirring can finish the melting process.
- Keep water away from the white chocolate while melting.
- Use regular prepared vanilla frosting rather than whipped frosting for the most predictable dense texture.
- The frosting should be softened, not hot.
- Prepare the pan before melting the chocolate because the mixture thickens as it cools.
- Two hours is the minimum chilling time. If the center is still soft, refrigerate longer.
- White chocolate curls and flaky sea salt are optional and therefore do not form part of the two-ingredient base recipe.
- For the closest visual match to the reference image, keep the fudge ivory-white, make thick squares, and use only a small amount of white chocolate curls.
- Different brands can produce slightly different firmness because their ingredient formulations differ.
- Check the ingredient label when shopping. FDA’s U.S. standard for white chocolate specifies cocoa butter among its defining components.
- Prep Time: 10 minutes
- + Time / Chill Time:: 2 hours
- Cook Time: 0 minutes
- Category: Dessert / Candy
- Method: No-Bake / Microwave / Refrigerated
- Cuisine: American
- Diet: Vegetarian