Alex's White Chips Almond Fudge
Submitted by jesterd
Creamy white chocolate fudge studded with toasted almonds takes just 4 ingredients and 2 hours to set for elegant holiday gifts or quick party treats.
YIELD
36 piecesPREP
30 minCOOK
20 minREADY
White chocolate fudge doesn’t have to be complicated.
Melt white chips with sweetened condensed milk, stir in toasted almonds and vanilla, then let it firm up in the fridge.
The result is creamy, sweet, and studded with nutty crunch that makes you look like a candy-making wizard when you really just stirred four things together.
Pro Tips
- Melt the white chips over very low heat and stir constantly to prevent seizing or scorching
- Toast the almonds first for deeper flavor; they should smell fragrant and turn golden
- Line the pan with foil that extends over the edges for easy lifting and clean removal
- Don’t double the recipe; make two separate batches for best texture
- Cut with a sharp knife wiped clean between cuts for neat squares
Variations
- Add dried cranberries or cherries for tart, fruity pops
- Use macadamia nuts for a tropical, buttery twist
- Drizzle melted dark chocolate over the top for visual contrast
Ingredients
Directions
Line 8-inch square pan with foil, extending foil over edges of pan.
In medium saucepan over very low heat, melt white chips and sweetened condensed milk, stirring constantly, until mixture is smooth.
Remove from heat.
Stir in almonds and vanilla.
Spread into prepared pan.
Cover; refrigerate 2 hours or until firm.
Use foil to lift fudge out of pan; peel off foil.
Cut fudge into squares.
About 3 dozen pieces or 1½ pounds fudge.
- To toast almonds: Spread almonds on cookie sheet.
Bake at 350℉ (180℃) Fahrenheit, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.
NOTE: For best results, do not double this recipe.
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