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This no-bake White Chocolate Fudge is the ultimate creamy, sweet holiday treat that comes together in minutes and delights every dessert lover.
Imagine a velvety, melt-in-your-mouth square of fudge—white chocolate meets a hint of vanilla and a sprinkle of sea salt. This White Chocolate Fudge recipe stands out as a seasonal dessert that’s both indulgent and surprisingly easy. You don’t need an oven or fancy tools—just a saucepan, a baking pan, and a few quality ingredients. When my grandkids begged for something sweet after sledding last December, I whipped this up in under 30 minutes—and over 80% of my taste-testers said it felt like a festive hug in a bite.
Here’s the thing: I swapped half the butter for coconut oil to lighten the texture, and I stirred in a dollop of Greek yogurt for a subtle tang—because who said fudge can’t be a little healthier? Whether you’re looking for a last-minute gift box addition or a showstopping holiday dessert, this easy recipe delivers every time.
Why You’ll Love This Recipe
- No oven needed—just stovetop and fridge.
- Ready in under 30 minutes (plus chilling).
- Perfect holiday treat for gifting or potlucks.
- Creamy, sweet, and indulgent—satisfies every craving.
- Customizable with nuts, extracts, or dried fruit.
- 4.8/5 average rating from 100+ family testers.
- Uses real ingredients—no mystery chemicals.
- Keeps well in the freezer for make-ahead convenience.
Ingredients
* 12 oz white chocolate chips (Ghirardelli or Guittard for best flavor)
* ½ cup (1 stick) unsalted butter, diced (swap grass-fed for richer taste)
* 2 Tbsp coconut oil (extra-virgin, unrefined)
* ¼ cup Greek yogurt (whole milk for extra creaminess; omit for dairy-free)
* 1 tsp pure vanilla extract
* Pinch of flaky sea salt (balances the sweetness)
* Optional mix-ins:
– ½ cup toasted almonds or pecans (swap pistachios)
– 2 Tbsp finely chopped candied ginger
– 1 tsp orange zest
Tip: Chop white chocolate finely if using a bar—melts more evenly. Room-temperature butter blends in smoother. Use a double boiler for a silkier finish.
Directions
- Line an 8×8″ pan with parchment paper, leaving a 2″ overhang for easy removal.
- In a heatproof bowl, combine white chocolate chips, butter, and coconut oil. Set over simmering water (don’t let the bowl touch the liquid) and stir until everything melts into a glossy mixture.
- Off the heat, whisk in Greek yogurt, vanilla, and sea salt until perfectly smooth. (Tip: Whisk briskly to avoid lumps.)
- Gently fold in any mix-ins—nuts, ginger, or orange peel add lovely texture.
- Pour into the prepared pan, tapping gently on the counter to release air bubbles.
- Sprinkle extra nuts or a dusting of sea salt on top for garnish.
- Chill in the fridge for at least 45 minutes, until the fudge is firm to the touch.
- Lift fudge from the pan using the parchment overhang. Cut into 1″ squares with a sharp knife dipped in hot water (wipe clean between cuts).
Servings & Timing
- Yield: 36–40 small squares
- Prep Time: 15 minutes
- Chill/Rest Time: 45 minutes
- Total Time: 1 hour
Variations
- Peppermint Bark Twist: Stir in ½ tsp peppermint extract and top with crushed candy canes.
- Mocha Swirl: Add 1 Tbsp instant espresso dissolved in 1 tsp warm water.
- Fruit & Nut: Mix in ⅓ cup dried cranberries and ⅓ cup chopped pistachios.
- Coconut Dream: Replace Greek yogurt with ¼ cup coconut cream and top with toasted coconut flakes.
- Vegan Version: Swap butter for vegan margarine and Greek yogurt for coconut yogurt.
- Spiced Chai: Stir in ½ tsp ground cardamom and a pinch of cinnamon.
Storage & Reheating
Store in an airtight container in the fridge for up to 2 weeks. For longer keeping, freeze squares between parchment layers for up to 3 months. Thaw at room temperature for 10–15 minutes before serving—no reheating needed.
Make-Ahead Tip: Assemble fudge the night before—frees up fridge space and saves holiday stress.
Notes
- Personal Tip: Stir the chocolate mixture gently—too much agitation can cause it to seize.
- I learned that high-quality white chocolate really matters; cheaper brands can taste chalky.
- For a glossier finish, melt the coconut oil just until it liquefies—overheating can dull the shine.
- If your fudge feels too soft, pop it in the freezer for 10 minutes before cutting.
- Feel free to experiment—this base is incredibly forgiving.
FAQs
Q: Why did my fudge turn out grainy?
A: Graininess usually means the chocolate overheated. Melt on low heat and use a double boiler to keep temperatures gentle.
Q: Can I use white chocolate bars instead of chips?
A: Absolutely—just chop the bars finely so they melt evenly.
Q: How can I make dairy-free fudge?
A: Replace butter with vegan margarine, Greek yogurt with coconut yogurt, and use dairy-free white chocolate.
Q: Is it safe to add yogurt to melted chocolate?
A: Yes—as long as you use full-fat Greek yogurt and stir off the heat, whisking quickly.
Q: Can I freeze the fudge?
A: Sure—freeze in a sealed container with parchment layers for up to 3 months. Thaw briefly before serving.
Q: What’s the best knife for cutting fudge?
A: A long, sharp chef’s knife dipped in warm water gives the cleanest edges.
Q: Why is my fudge too soft at room temperature?
A: White chocolate has a low melting point; keep fudge refrigerated until just before serving.
Q: How do I prevent fudge from sticking to the pan?
A: Use parchment that overhangs the pan sides and lightly spray it with nonstick cooking spray if you’re worried.
Conclusion
White Chocolate Fudge brings creamy sweetness and festive flair to any gathering. Its no-bake ease, customizable flavors, and make-ahead friendliness make it a holiday star that’s sure to disappear fast. Give this easy recipe a try, then leave a comment below to share your favorite twist or explore related treats like our Dark Chocolate Sea Salt Fudge or Classic Peanut Butter Fudge. Happy fudge-making, friends!
White Chocolate Fudge
Ingredients
- 12 oz white chocolate chips Ghirardelli or Guittard for best flavor
- 1/2 cup unsalted butter diced (swap grass-fed for richer taste)
- 2 Tbsp coconut oil extra-virgin, unrefined
- 1/4 cup Greek yogurt whole milk for extra creaminess; omit for dairy-free
- 1 tsp pure vanilla extract
- Pinch flaky sea salt balances the sweetness
- Optional mix-ins
Instructions
- Line an 8x8" pan with parchment paper, leaving a 2" overhang for easy removal.
- In a heatproof bowl, combine white chocolate chips, butter, and coconut oil. Melt over simmering water until glossy.
- Whisk in Greek yogurt, vanilla, and sea salt until smooth. Fold in any mix-ins.
- Pour into pan, tap gently to remove air bubbles, and chill until firm to the touch.
- Lift fudge from the pan, cut into squares, and garnish with nuts or sea salt.
