Pink White Chocolate Fudge! This deliciously creamy white chocolate fudge is made from a simple 4 ingredient recipe that creates festive treats that are perfect for gifting and snacking.

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Simple pink white chocolate fudge recipe

About Pink White Chocolate Fudge

Fudge is one of those treats that’s great any time of year, but this festive pink white chocolate fudge would be a perfect gift for Valentine’s Day or Easter. Any occasion where you could use a pop of pastel color, this fudge is here to make that much sweeter.

Plus, this white chocolate fudge recipe only has two main ingredients with two optional additions, so you can make it as easy or as pretty as you’d like!

What type of chocolate should you use?

“Cooking chocolate” is a staple in baking – you can find it in the baking supply area, and it typically looks like a large candy bar – and while there are multiple brands to choose from, I do think there are significant differences in the quality of the chocolate for each brand.

Baker’s is by far the most common brand, but I’ve found their chocolate to have a dry texture and the flavor to be a little “off.” It’s not a bad choice by any means, especially if Baker’s is all you can find, but I’ve been happier with my banked goods and candy if I can get my hands on another brand.

And because of this, I highly recommend using Ghirardelli Premium Baking Bars (and for this recipe, the white chocolate baking bar.) Ghirardelli is a little more expensive, but trust me, you’ll appreciate the flavor and consistency you’ll get from a premium brand.

How long does fudge last?

When stored in a sealed container on the counter, white chocolate fudge should last anywhere from two to four weeks.

Can you freeze fudge?

Yes, you totally can!

To freeze fudge, be sure to store it properly. You can either:

  • Cut the fudge and wrap each individual piece in plastic wrap or aluminum foil, then store in an airtight container or freezer bag.
  • Do not cut the fudge and instead freeze the whole block, storing it in an airtight container or freezer bag. Cut the fudge once thawed and ready to eat.
Easy pink white chocolate fudge

How can you tell if fudge has gone bad?

If you’ve had your fudge for a while, you can tell it’s past its prime if it either:

  • Feels hard, dried out, or crumbles easily.
  • If the fudge appears to be “melting” (without heat) or has a slimy texture. If freshly made fudge is doing this, try storing it in the refrigerator.

How to make pink white chocolate fudge

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Heat the white chocolate and sweetened condensed milk in a microwave-safe bowl until the chocolate is smooth. Mix in a few drops of pink food coloring until the fudge is a color you like.

Step 2 – Pour the fudge mixture into a 8×8 baking dish lined with parchment paper or aluminum foil, then use a spatula to smooth out the top.

Step 3 – Let fudge chill in the refrigerator.

Step 4 – Remove fudge from the baking dish and either cut into squares or use fun cookie cutters to make festive shapes.

Step 5 – Serve and enjoy!

Recipe Details

Simple pink white chocolate fudge recipe
4 from 2 votes

Pink White Chocolate Fudge

15 mins prep + 3 hrs Chilling Time
120 kcal
Yields: 16 squares of fudge
This deliciously creamy white chocolate fudge is made from a simple 4 ingredient recipe that creates festive treats that are perfect for gifting and snacking.

Ingredients 

Instructions

  • Line an 8×8 baking dish with parchment paper or aluminum foil, extending pieces over the sides for easy handling. If using foil, spray with cooking spray. Set dish aside.
  • In a microwave-safe bowl, add the white chocolate and sweetened condensed milk. Heat in the microwave for 30 seconds on 50% power, then stir. Continue to heat for 30 second intervals, mixing in between, until chocolate has completely melted.
  • Add a few drops of pink gel food coloring to fudge mixture, then stir. Repeat until desired color of pink is reached.
  • Pour fudge into prepared baking dish and smooth out the top in an even layer. If desired, decorate top of fudge with toppings of your choice.
  • Refrigerate fudge for at least 3 hours or until set.
  • Lift fudge out of baking dish by gripping excess paper/foil along the sides, then transfer fudge to a work area. Peal back paper/foil from edges of fudge, then cut fudge into 1 inch squares or cut with festive cookie cutters.
  • Serve fudge immediately.

Nutrition

Calories: 120kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 83mg | Fiber: 1g | Sugar: 15g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy