BIG White Chocolate Nut Fudge
Yield: ~40–50 pieces
Time: 20 min prep + chill
*No baking
Ingredients
- 4 lb (1.8 kg) white chocolate (bars or chips – real cocoa butter if possible)
- 2 cans (14 oz / 400 g each) sweetened condensed milk
- 1½ cups chopped nuts (peanuts, almonds, walnuts, or mixed)
- ½ cup unsalted butter
- 1 tbsp vanilla extract
- ¼ tsp salt
Optional add-ins
- Dried cranberries or raisins
- Coconut flakes
- Crushed cookies or biscuits
- Orange or lemon zest
Instructions
- Prep pan
Line a large baking tray or roasting pan with parchment paper. - Melt base
In a very large pot on low heat, add butter, white chocolate, and condensed milk.
Stir constantly until smooth and fully melted (do not overheat). - Flavor it
Remove from heat. Stir in vanilla, salt, and nuts (plus any extras). - Pour & spread
Pour into the prepared pan. Spread evenly with a spatula. - Chill
Refrigerate 2–3 hours until fully set. - Cut
Lift out, cut into squares.
Storage
- Room temp: 3–4 days (cool place)
- Fridge: up to 2 weeks
- Freezer: up to 3 months
Variations
Marbled:** swirl in melted dark chocolate
Extra crunchy:** toast nuts first
Less sweet:** use half white chocolate + half milk chocolate