You only need TWO ingredients to make the best ever white chocolate fudge recipe.
Combine white chocolate chips and a can of store-bought vanilla frosting for this easy microwave fudge, and you have a delicious, no-bake treat everyone will love.
white chocolate fudge
I'm not sure I'll ever get over being stunned that a simple mixture of chocolate chips and a can of store-bought frosting make perfect, delicious white chocolate fudge.
Because of how quickly this easy fudge comes together, vanilla flavored white chocolate fudge (hmm, should we call this frosting fudge?) is the perfect candy to make for parties or to package as homemade gifts.
This recipe is either a microwave fudge or a stove-top fudge.
This easy and quick fudge recipe is also the perfect canvas for adding mix-ins, such as nuts, dried fruits, and small candies to really personalize your fudge.
And if you're looking for a similar fudge, check out this 3-ingredient vanilla fudge. For a basic chocolate fudge recipe, click here.
Everything you need to know about how to make fudge can be found on this FAQ page.
watch this quick video to see how to make easy white chocolate fudge
how to make white chocolate fudge
YOU WILL NEED
WHITE CHOCOLATE CHIPS
You will need 2 ⅔ cups (16 ounces) of white chocolate chips. Here, we use Nestle Premier White Morsels which is actually confectionary coating. We find them to be creamy with a nice vanilla flavoring.
If you choose white chocolate that contains cocoa butter (such as Ghirardelli) the result is thicker, so we suggest using 2 ½ cups.
STORE-BOUGHT FROSTING
Use any of your favorite brands of vanilla store-bought frosting. Tubs are usually 16 ounces.
TOOLS YOU'LL NEED:
- large, microwave-safe bowl OR sauce pan
- 8 or 9-inch square baking pan
- non-stick cooking spray
SUPPLIES AND INGREDIENTS
let's make 2-ingredient fudge
In a large, microwave-safe bowl, place 2 ⅔ cups of white chocolate chips (2 ½ cups if using Ghirardelli) and one can of vanilla store-bought frosting.
Microwave for 90 seconds at 70 percent power. Stir very well, using the residual heat to completely melt the chocolate.
If you're using any mix-ins, stir them in here!
Scrape the mixture into a prepared 8 or 9-inch square pan that has been greased well or lined with lightly-greased parchment paper or no-stick foil.
Chill several hours until well set and cut into squares.
tips for making easy white chocolate fudge
how much chocolate do you need to make fudge?
This recipe calls for 2 ⅔ cups chocolate chips, which is 16 ounces, so more than a 12-ounce bag. Be sure to buy the big bag (or two small ones).
which white chocolate should I buy?
I find that Nestle White chocolate chips has the perfect consistency. Ghiradelli chocolate makes the fudge a bit thicker. So if you're using Ghiradelli, reduce the amount of chips to 2 ½ cups.
how do I make microwave fudge on the stove-top?
Because overcooked chocolate should be avoided, I prefer to make fudge in a double boiler when cooking on the stove-top instead of the microwave.
To make your own double boiler, rest a heat-safe bowl on top of a saucepan of simmering water. There should be one to two inches of space between the top of the water and the bottom of the bowl.
Place your chocolate chips and frosting in the bowl and stir well until the chocolate chips are about three-quarters of the way melted. Then, remove from the heat and use the residual heat, stirring, until the mixture is very smooth. Then, pour into your pan.
what size pan should I use for fudge?
You'll notice most of the easy fudge recipes we share suggest a square baking pan.
Because I find thick squares to be the best for fudge, I suggest an 8 x 8-inch square pan, or for slightly thinner fudge, a 9 x 9-inch square pan.
For very thick fudge, you can even use a bread loaf pan, but then your yield will be lower. It's rare that I use a large, 9 x 13-inch rectangle baking pan, unless you're making boozy fudge, such as Fireball Fudge, which uses ingredients with greater volume.
how do I prepare the pan for fudge?
The fudge pan should be well greased. I've had success with greasing a baking dish (both glass and non-stick metal) with non-stick cooking spray or with butter or shortening.
However, my preferred method for preparing the pan is to line the pan with parchment paper or non-stick foil. I lightly grease the parchment or foil with non-stick cooking spray, removing the excess with a paper towel.
The benefit of parchment or foil is that when the fudge is chilled, you can lift the fudge out of the container for easy cutting. So you'll have no trouble at all with this vanilla fudge.
what can I mix in to white chocolate or vanilla fudge?
This is a great, basic, easy recipe for fudge.
You can personalize the fudge to your own taste (or to the tastes of those receiving the fudge as a homemade food gift idea) by mixing in 1 to 2 cups of add-ins.
Try nuts such as walnuts or almonds, coarsely chopped. You can also mix in additional small candies such as mini M and Ms or large sprinkles. Try chopping some dried fruit, like apricots.
The mix-ins are also a great way to fit the fudge to different holidays. Add dried cranberries for a Christmas fudge. Or orange and black sprinkles for Halloween fudge.
printable white chocolate fudge recipe
Melting white chocolate chips and a can of store-bought frosting is all you need to do to make the most delicious, easy white chocolate fudge.
- 2 ⅔ cup white chocolate chips (16 ounces) SEE NOTES!!!
- 1 can store-bought vanilla frosting (16 ounces)
Prepare an 8-inch or 9-inch square baking pan by lining it with lightly greased parchment paper or non-stick foil.
Place the white chocolate chips and the frosting In a large, microwave-safe bowl. Microwave for 90 seconds at 70 percent power. Stir very well, using the residual heat to completely melt the chocolate.
If you're using any mix-ins, such as chopped nuts, dried fruit, or little candies, stir them in here.
Scrape the mixture into the prepared baking pan. Chill in the refrigerator until well set, 2 to 4 hours.
Cut into squares.
Please note, the recipe here uses Nestle-brand white “morsels,” which is actually confectionery coating. If you’re using white confectionery coating chips (no cocoa butter listed in the ingredients, use 16 ounces. If using pure white chocolate (with cocoa butter listed in the ingredients), use 19 ounces.
This 2-ingredient frosting fudge recipe was originally published in August 2018 and updated in August 2021.
more 2-ingredient recipes
If this white chocolate fudge caught your eye because it has only two ingredients, check out these other 2-ingredient recipes.
- Whip up pizza with this 2-ingredient pizza dough.
- Make breakfast a bit healthier with 2-ingredient pancakes.
- Try this 2-ingredient salsa chicken.
more fudge recipes
If you try this easy white chocolate fudge recipe, let us know in the comments! Here are some more easy recipes to try.
- Pistachio fudge - February 2, 2023
- chocolate pecan fudge - January 26, 2023
- chocolate frosting fudge - January 24, 2022
Kennedy C
I’ve never had white chocolate fudge before and I can’t wait to try it!
Beth
I hope you give enjoy it.
Nikki
I love that you told us what to do if we don't have a double boiler. Thanks!
Meaghan
Thanks Nikki! I've never even owned one! Although I remember growing up, my mom had one. (Pre microwave age)
Karen K.
Thank you so much for this seriously simple recipe. I'm not a fan of the flavor of the cans of frosting now but when they are mixed with white chocolate they make a really tasty fudge.
Dorothy
Add some peppermint extract according to taste and some crushed candy cane bits lightly pressed into the top of the fudge before it sets and you have Christmas Peppermint Fudge. At least, that's how we do it at our house! 😉
Happy holidays!
Linda
I'm not sure what I did wrong. I used Nestle white chocolate chips the same size can of Condensed Milk, 8x8 metal pan, microwaved it properly but my fudge is gooey and didn't firm up to the consistency of fudge. It's been in the fridge now for a couple of days and still the same. It tastes good though.
Meaghan
Hi Linda, Oh no! I'm sorry it's so gooey. I wish I had an answer as to why (chocolate can be mighty mysterious), but I also use the Nestle brand. Did you use store-brand condensed milk? Different brands do have different consistencies. You could try microwaving the entire batch with additional chocolate chips and resetting.
Mark
I used the two ingredients, but cooked it on the stovetop. When all the chips were melted, I turned off the heat and poured into an 8-inch square pan that I had sprayed with canola oil. I placed in the fridge and cut the squares after about 30 minutes.
The taste was outstanding! The problem I had was serving the squares one at a time from the fridge. I had to use a knife to pry them out... it was very difficult. After taking out the last square, I left the pan out of the fridge and realized I might have had an easier time scraping out the residue as the pan warmed to room temp.
Maybe letting the pan warm every time I wanted to serve is the easiest way to get the fudge out? Or was spraying with canola oil an ill-advised plan? Thanks!
Meaghan
Hi Mark, Thank you for your comment! It's always helpful to others to hear the ins and outs of a recipe. It does sound like the combination of warm mixture into a cold fridge made the fudge stick too much to the pan. Canola oil is usually enough, but if it had come to room temperature before slicing, that might have been easier. My go-to is non-stick foil. I'll even spray the foil with a bit of canola oil. You can also use parchment paper. I love it because you can just lift the fudge from the pan and slice. And if it sticks, you can peel the foil or parchment off. It works like a charm every time!