Directions
1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to facilitate easy removal of the fudge once set.
2. In a medium-sized saucepan, heat the chopped white chocolate, sweetened condensed milk, and pinch of salt over low heat. Stir constantly until the chocolate is completely melted and the mixture is smooth.
3. Remove the saucepan from the heat and stir in the vanilla extract. If you’re adding nuts or dried fruit, fold them in at this point.
4. Pour the mixture into the prepared baking pan, smoothing the top with a spatula.
5. Refrigerate for at least 2 hours, or until the fudge is firm.
6. Once set, use the parchment paper to lift the fudge out of the pan. Place on a cutting board and slice into 1-inch squares with a sharp knife.
7. Store the fudge in an airtight container, separating layers with wax paper, in the refrigerator for up to one week.
Variations & Tips
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