Creamy melt in the mouth white chocolate fudge which is made with just a few ingredients. This delicious recipe is quick and makes for a perfect treat or holiday gift for any season. The gorgeous festive color comes from Royal Gold saffron, which also lends it aromatic spicy notes that go so well with rather sweet white chocolate.
Recipe
- 16 oz white chocolate (bar or chips)
- 8oz condensed milk (about half a can)
- 3 tbsp soft unsalted butter
- pinch of sea salt
- 1.5 tsp zaran saffron (grind with a pinch of sugar using mortar pestle)
- 1/2 tbsp whole milk, warm
- silvered almonds/pistachios (or any nuts, optional)
Method
Prepare the Pan
Line a square pan (I used 6 by 6 for thick slices, but you can use 9 by 9 for thinner squares) with parchment paper with overhang.
Infuse the Saffron
Add warm milk to saffron, mix well to infuse, and keep ready. Infuse for 5–10 minutes. Make sure to use just a little bit of milk for infusion.
Melt the Chocolate Mixture
Place the chocolate chips (or if using bark, break into small pieces), condensed milk, butter, and salt in a large bowl. Stir well to combine.
Place the bowl on a double boiler and melt everything over low heat. In about 7–8 minutes, the chocolate mixture will be completely smooth.
Note: You can do this step in the microwave as well.
Add Flavor and Mix
Remove from the double boiler and add the saffron. Add any nuts if using. Using a spatula, combine everything very well until you do not see any white.
Set the Fudge
Quickly transfer the mixture to the lined pan and spread evenly.
Let the fudge cool down a bit, then set it in the fridge for a few hours to set completely.
Cut and Store
Using a sharp knife, cut into desired squares.
Store in an airtight container for up to a week in the fridge.
