WHITE JEWEL FUDGE Recipe
This recipe creates a festive and delightful White Jewel Fudge, combining premium white chocolate with sweetened condensed milk, vanilla, and vibrant candied cherries. It's a straightforward, no-bake confection that sets into a rich, creamy, and visually appealing sweet treat, perfect for holiday gatherings or a satisfying homemade dessert.
Equipment
- 1 Heavy-bottomed saucepan For melting ingredients, or to create a double boiler.
- 1 Heatproof Bowl Essential if using a double boiler method for gentle melting.
- 1 Rubber Spatula For stirring and scraping without scratching the pan.
- 1 8x8 inch Baking Pan For setting the fudge to the correct thickness.
- 1 Parchment Paper For lining the pan, ensuring easy removal and clean cuts.
Ingredients
Main
- Ingredients:
- 3 6oz packages premium white chocolate
- 1 14oz can eagle brand sweetened condensed milk ( not evaporated milk )
- 1 ½ tsp. vanilla extract
- 1/8 tsp. salt
- ½ cup chopped green candied cherries
- ½ cup chopped red candied cherries
Instructions
- Line an 8x8 inch square baking pan with parchment paper, allowing an overhang on two sides for easy removal later.
- Combine the white chocolate packages and the can of sweetened condensed milk in a heatproof bowl set over a saucepan of simmering water (a double boiler), or directly in a heavy-bottomed saucepan over very low heat.
- Stir continuously with a rubber spatula until the white chocolate is fully melted and the mixture is smooth and well combined. Do not allow the mixture to boil.
- Remove the bowl from the heat (or saucepan from the stove).
- Stir in the vanilla extract and salt until thoroughly incorporated into the fudge mixture.
- Gently fold in the chopped green and red candied cherries, distributing them evenly throughout the mixture.
- Pour the fudge mixture into the prepared 8x8 inch pan and spread it evenly using the spatula.
- Cover the pan loosely with plastic wrap and refrigerate for at least 2 hours, or until the fudge is firm and fully set.
- Once firm, use the parchment paper overhang to carefully lift the fudge from the pan onto a clean cutting board.
- Using a sharp knife that has been warmed under hot water and wiped dry, cut the fudge into 1-inch squares. Store in an airtight container at room temperature or in the refrigerator.
Notes
For best results, always use a high-quality premium white chocolate as it forms the foundation of your fudge's flavor and texture. Melting the chocolate and sweetened condensed milk over a double boiler is crucial to prevent scorching, ensuring a smooth, creamy consistency. Avoid overheating the mixture. Ensure you are using sweetened condensed milk, not evaporated milk, as they are not interchangeable in this recipe. Lining your pan with parchment paper, with an overhang, simplifies lifting the fudge once set. When cutting, a hot, clean knife will yield perfectly neat squares. Consider a slight variation with a pinch of orange zest for brightness.