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Layered White Chocolate Fudge

A no-bake layered white chocolate fudge recipe that is smooth, creamy, and easy to make without any candy thermometers.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 36 squares
Course: Candy, Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Blue Layer
  • 2 cups white chocolate chips Use real white chocolate chips.
  • 1/2 cup sweetened condensed milk Provides sweetness and creaminess.
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • 3–5 drops blue gel food coloring Adjust to desired shade.
For the White Layer
  • 2 cups white chocolate chips Use real white chocolate chips.
  • 1/2 cup sweetened condensed milk Provides sweetness and creaminess.
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
For the Red Layer
  • 2 cups white chocolate chips Use real white chocolate chips.
  • 1/2 cup sweetened condensed milk Provides sweetness and creaminess.
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • 3–5 drops red gel food coloring Adjust to desired shade.

Method
 

Preparation
  1. Line an 8x8 or 9x9-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
Making the Blue Layer
  1. Combine blue layer ingredients in a medium saucepan over low heat, stirring constantly until smooth.
  2. Add blue gel food coloring and stir until evenly distributed.
  3. Pour into the prepared pan and spread evenly. Chill for 20-25 minutes.
Making the White Layer
  1. Clean the saucepan and combine white layer ingredients over low heat, stirring until smooth.
  2. Let cool for 2-3 minutes before pouring over the blue layer. Spread evenly and chill for 20-25 minutes.
Making the Red Layer
  1. Clean the saucepan and combine red layer ingredients over low heat, stirring until smooth.
  2. Let cool for 2-3 minutes before pouring over the white layer. Spread evenly and chill for at least 2 hours.
Serving
  1. Lift the fudge from the pan using the parchment overhang and slice with a hot, dry knife.
  2. Slice into a 6x6 grid for 36 squares or larger pieces if desired.

Notes

For best results, allow each layer to chill fully before adding the next. Use gel food coloring for the brightest colors. A hot knife makes for clean cuts.