This Easy White Chocolate Fudge With Almonds is made with just 4 ingredients, and you can put it together quickly in about 20 minutes. It's perfect for the holidays, special occasions, or any time you want a sweet treat!
The holiday baking and candy-making season is upon us once again. And this sweet, creamy, nutty almond fudge does not disappoint...especially if you're an almond lover like me (it's loaded with them)!
The best part? It's super easy to make!
There's no messing with candy thermometers, double-boilers, or other fancy equipment. Just gather a few basic ingredients, follow a few simple steps, and you'll have a batch of delicious homemade fudge ready to go into the fridge to set up in less than a half an hour.
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I've tried all kinds of fudge recipes over the years. For me, many are too fussy.
BUT this method using chocolate chips (white chocolate in this version) and sweetened condensed milk is, by far, my absolute favorite. It's pretty hard to mess up, and the fudge comes out perfect every time.
It's versatile too! You can change things up in lots of different ways to make all sorts of different flavors. For example, it's the same method I use for my chocolate marshmallow fudge.
The combination of the creamy, sweet white chocolate mixture that's flavored with a hint of almond extract and the lightly-toasted, slightly-crunchy almonds is awesome and will surely have you reaching for more!
Ingredients You Need
Note: Ingredient amounts are in the recipe card at the bottom of the post.
- Sliced almonds
- White chocolate chips
- Sweetened condensed milk
- Almond extract
You should be able to find all of these ingredients in the baking aisle of the grocery store.
How to Make White Chocolate Fudge With Almonds
Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, go to the recipe card at the bottom of the post.
1: Preheat the oven to 350°F. Spread the almonds out on a baking sheet. Bake, stirring occasionally, for 8 to 10 minutes or just until the almonds start to turn very lightly golden brown.
2: Place the sweetened condensed milk and white chocolate chips in a medium saucepan.
3: Cook over very low heat, stirring constantly, just until the chips are melted and the mixture is smooth.
4: Off the heat, stir in the toasted almonds and almond extract.
5: Transfer the mixture to an 8x8-inch pan lined with parchment paper; spread it out evenly.
6: Refrigerate at least 2 to 3 hours or until firm.
7: Lift the fudge out of the pan and remove the parchment paper. Cut the fudge into 36 squares.
8: Enjoy!
Recipe Tips & Tidbits
- If you don't have parchment paper, you can line the pan with wax paper, aluminum foil (I would spray with cooking spray so the fudge doesn't stick to it), or you can simply grease the pan with butter or cooking spray.
- Toasting the almonds really enhances their flavor, and so I don't recommend skipping this step. That being said, you can just add them in untoasted if you'd prefer.
- When toasting, stir the almonds occasionally so they toast evenly, and keep a close eye on them so that they don't burn (they can get dark very quickly). You only want them to be a very light golden brown.
- Use the best quality white chocolate chips you can get, as they're the base flavor for this fudge.
- When melting the chocolate chips with the sweetened condensed milk, keep the heat as low as you can get it and stir continuously just until the chips are melted and the mixture is smooth.
- If the heat is too high, you risk the chocolate sticking to the bottom of the pot or (worse) burning the chocolate and making it seize up.
- Alternately, you can use the microwave to melt the white chocolate.
- Put the chips and sweetened condensed milk in a microwave-safe bowl. Cook for 1 minute, then stir. Continue heating in 30-second increments, stirring well after each one, just until the chips are melted and the mixture is smooth.
- It's important that you wait until the fudge has completely set up before you cut it. This usually takes about 2 to 3 hours in the refrigerator. You could even let it go overnight if you'd like.
- Keep the pan uncovered for the first hour so that no condensation builds up. Then cover the pan with plastic wrap for the remainder of the setting time so it doesn't dry out.
Substitutions & Variations
- Slivered almonds can be used instead of sliced almonds.
- Vanilla extract can be used instead of almond extract.
- For a chocolate version: use semisweet, dark or milk chocolate chips instead of white chocolate chips.
- Drizzle the top of the fudge with caramel or melted semisweet or milk chocolate before putting it in the fridge to set up.
- Try other nuts, such as chopped walnuts, pecans, pistachios, or macadamias (toasted or untoasted).
- If you are concerned about nut allergies, you can omit the almonds or other nuts altogether and use vanilla extract for a yummy, simple white chocolate fudge.
- That white chocolate fudge base is perfect for other add-ins or toppings, such as dried fruits (cranberries or cherries would be perfect for the holidays), colored sprinkles, colored candies, coconut, crushed peppermint candy, or crushed cookies. Lots of possibilities!
Storage & Freezing
- Air will make fudge dry out and become crumbly, so wrap it tightly in plastic wrap, wax paper or aluminum foil and then put it in an airtight container for extra insurance. Be sure to put parchment or wax paper between any layers of fudge to prevent the pieces from sticking together.
- Store the fudge in a cool, dry place at room temperature for up to 2 weeks or in the refrigerator for up to 3 weeks. If your house is really warm, I recommend putting it in the fridge.
- To freeze: tightly wrap the fudge in plastic wrap, and then wrap that in aluminum foil for extra protection. Put into a freezer bag or freezer container and freeze for up to 2 to 3 months. When ready to eat, thaw and enjoy!
Uses for the Leftover Sweetened Condensed Milk
Since were only using ⅔ cup of sweetened condensed milk for this recipe (which is a little over a tablespoon more than half of a 14-ounce can), you're probably asking yourself, "How can I use up the rest so it doesn't go to waste?"
No worries! Here are some ideas:
- Stir it into coffee or tea, iced or chilled (it's a sweetener and milk all in one!).
- Use it to sweeten your morning oatmeal or a smoothie.
- Pour it over pancakes, waffles, or fresh fruit.
- Use it as a dessert topping (on ice cream, brownies, pies, etc.).
- Make a half batch of my dulce de leche, no-churn coffee ice cream, no-churn vanilla or chocolate ice cream, coconut bonbons, or chocolate marshmallow fudge.
Serving Suggestions
This fudge is great for holiday parties, gatherings or other special occasions and would be an excellent addition to any cookie and/or candy platter.
It's also a wonderful homemade gift for family and friends who enjoy nuts. Pack some up in a festive box or tin lined with parchment paper or in a plastic gift bag tied up with colorful curly ribbons.
I hope you try this Easy White Chocolate Fudge With Almonds recipe and love it as much as I do. Thanks for visiting today!
If you try this recipe, I'd love to know how it went. Please leave a star rating and comment below. Thanks!
📋Recipe
Easy White Chocolate Fudge With Almonds
Ingredients
- 1 (6-ounce) bag sliced almonds, 1½ cups
- 1 (11 to 12-ounce) bag white chocolate chips, 1⅓ to 1½ cups (I used an 11-ounce bag)
- ⅔ cup sweetened condensed milk
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 350°F.
- Line an 8x8x2-inch baking pan with parchment paper (the bottom and up the sides).
- Toast the almonds: Spread the almonds out evenly on a baking sheet. Bake, stirring occasionally, 8 to 10 minutes or until they are just starting to turn lightly golden brown (keep a close eye on them, as they can darken quickly). Set aside to cool a bit while you move on to the next steps.
- Place the sweetened condensed milk and the white chocolate chips in a medium saucepan (I use a 3-quart pot). Cook over very low heat, stirring constantly, just until the chips have melted and the mixture is smooth.
- Off the heat, add the almond extract and toasted almonds; stir until well-combined and the almonds are coated.Work quickly so that the fudge mixture remains spreadable for the next step.
- Transfer the fudge mixture to the prepared pan; spread it out evenly.
- Refrigerate for at least 2 to 3 hours or until firm (you can even let it set up overnight).Keep it uncovered for the first hour in the fridge so that no condensation builds up. Then cover it with plastic wrap for the remainder of the setting time so it doesn't dry out.
- Lift the fudge out of the pan. Remove the parchment paper and cut the fudge into 36 pieces (cut it into 6 rows one way and 6 rows the other way).
- Enjoy!
Notes
- Toasting the almonds really enhances their flavor, and so I don't recommend skipping that step. That being said, you can just add in the almonds untoasted if you'd prefer.
- If you don't have parchment paper, you can line the pan with wax paper, aluminum foil (I would spray with cooking spray so the fudge doesn't stick to it), or you can simply grease the pan with butter or cooking spray.
- Alternately, you can use the microwave to melt the white chocolate. Put the chips and sweetened condensed milk in a microwave-safe bowl. Cook for 1 minute, then stir. Continue heating in 30-second increments, stirring well after each one, just until the chips are melted and the mixture is smooth.
- Please refer to the post for additional recipe tips, substitutions and variations, serving suggestions, and information on storing and freezing.
- Estimated calories shown are for 1 square of fudge.
Recipe adapted from the Hershey's Chocolate Lover's Cookbook.
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