Easy White Chocolate Halloween Fudge
This easy white chocolate Halloween fudge is smooth, sweet, and creamy. Made in the microwave with no candy thermometer needed, it is a simple Halloween treat for parties, gifting, or enjoying at home.
Servings 20 pieces
Ingredients
- Butter for greasing the pan and knife
- 14 ounces sweetened condensed milk
- 3 ½ cups white chocolate chips
- 1 teaspoon vanilla extract
- ¼ cup candy corn
- 1 to 2 tablespoons Halloween sprinkles
Instructions
- Lightly butter an 8 by 8-inch square pan and line it with parchment paper. Leave some parchment extending over the sides so the chilled fudge will be easy to lift from the pan.
- Add the sweetened condensed milk and white chocolate chips to a medium-sized microwave-safe bowl. Stir to coat the chocolate chips with the condensed milk.
- Microwave on high for 30 seconds, then remove the bowl and stir well. Continue heating in 30-second increments, stirring thoroughly after each one, until the chocolate is melted and the mixture is smooth.
- Stir in the vanilla extract.
- Pour the fudge mixture into the prepared pan. Spread it evenly into the corners and smooth the top with a spatula or the back of a spoon.
- Sprinkle the candy corn and Halloween sprinkles evenly over the fudge. Gently press the candy corn into the surface so it stays in place.
- Cover the pan with plastic wrap and refrigerate for at least four hours, or until the fudge is completely firm. For the cleanest cuts, chill it overnight.
- Lift the fudge from the pan using the parchment paper and place it on a cutting board. Lightly grease a large, sharp knife with butter and cut the fudge into 20 pieces. Wipe and regrease the knife as needed. Do not rinse or warm the knife with water, as moisture can affect the fudge’s smooth texture and appearance.
Notes
- Be sure to use sweetened condensed milk, not evaporated milk. The two products are not interchangeable.
- White chocolate can scorch easily, so heat it only in 30-second increments and stir well after each one. The remaining chips may finish melting from the heat already in the mixture.
- Store the fudge in an airtight container with parchment paper between the layers. Refrigerate for up to two weeks.
- To freeze, place the cut fudge in an airtight freezer-safe container with parchment paper between the layers. Freeze for up to two months. Thaw in the refrigerator overnight, then bring it to room temperature before serving.
- Optional additions include walnuts, peanuts, mini marshmallows, crushed Halloween cookies, or gummy worms.