Ingredients
Method
- Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal. Set aside.
- In a medium saucepan over low heat, combine sweetened condensed milk, white chocolate chips, butter, and salt. Stir continuously with a wooden spoon or silicone spatula.
- Continue stirring gently over low heat for 8-10 minutes until everything melts together into a smooth, glossy mixture with no lumps. Be patient—low heat prevents burning and graininess.
- Remove pan from heat. Stir in vanilla extract, then add 2 teaspoons black gel food coloring. Whisk vigorously until color is fully incorporated and fudge is jet-black. Add more coloring if needed for deeper color.
- Pour black fudge into prepared pan and spread evenly with spatula. Sprinkle with black or silver sprinkles if desired while fudge is still warm.
- Let cool at room temperature for 30 minutes, then cover and refrigerate for at least 8 hours or overnight until completely firm.
- Lift fudge out of pan using parchment overhang. Place on cutting board and cut into 1-inch squares using a sharp knife. Warm knife under hot water and dry between cuts for cleanest edges.
- Store in airtight container in refrigerator. Let sit at room temperature 10-15 minutes before serving.
Notes
Storage: Store in airtight container in refrigerator for up to 2 weeks. Let sit at room temperature 15 minutes before serving.
Freezing: Wrap individual pieces in plastic wrap and freeze for up to 6 months. Thaw in fridge overnight.
Color Tip: Use gel food coloring, not liquid—gel is more concentrated and won't thin the fudge.
Altitude Note: At higher altitudes, melting may take longer. Be patient and keep heat low for smoothest results.