White fudge mixture spread into a parchment-lined pan
White fudge mixture spread into a parchment-lined pan
Let the pan cool at room temperature until it is no longer hot, then transfer to the refrigerator and chill for at least 2 hours, or until firm enough to cut.
Once firm, lift the slab out of the pan using the parchment overhang and place it on a cutting board. Use a sharp knife to cut into small squares or rectangles.
Store the pieces in an airtight container, with wax paper or parchment between layers to prevent sticking. Keep refrigerated for the best texture, and bring to room temperature for 10 to 15 minutes before serving if you prefer a softer bite.
Cut squares of white morsel fudge on a wooden board
Cut squares of white morsel fudge on a wooden board
Variations & Tips
You can dress this simple base up in all sorts of ways. For a little crunch, stir in 1/2 to 3/4 cup of chopped toasted nuts—walnuts, pecans, or almonds—right after everything is melted and glossy. For a fun party tray, sprinkle colored sprinkles, crushed peppermints, or a light dusting of cinnamon over the top while it’s still warm in the pan.
If you like a hint of flavor, add 1 teaspoon of vanilla, almond, or orange extract after turning off the slow cooker and stir well before pouring into the pan. For a sweet-salty twist, scatter a pinch or two of flaky sea salt over the top as it sets. If your kitchen is very warm or humid, keep the candy refrigerated so it doesn’t get too soft or sticky.
Always handle the slow cooker crock carefully, as it stays hot even after you turn it off; use oven mitts and keep it on a heat-safe surface. Make sure no water or steam drips into the candy mixture, as even a little moisture can affect the smooth, glossy texture. This recipe is rich and sweet, so small pieces go a long way, and it freezes well in an airtight container for up to a month—just thaw in the refrigerator before serving.
Plate of white fudge squares with pretzels and berries
Plate of white fudge squares with pretzels and berries
