You don't need a candy thermometer to make this decadent two-ingredient "cheater" fudge. For best results, use a thicker, more spread-like dulce de leche rather than the runnier sauce-like variety.
- Prep time 10 minutes
- Total time 3 hours & 15 minutes
- 450 g white chocolate (about 1 lb) chopped
- 1 cup dulce de leche (such as Bonne Maman)
In heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with dulce de leche, stirring often, until smooth, about 5 minutes.
Scrape into parchment paper–lined 8-inch (2 L) square cake pan, smoothing top. Refrigerate until firm, about 3 hours.
Lift out onto cutting board; remove paper. (Make-ahead: Wrap in plastic wrap; overwrap in resealable freezer bag. Freeze for up to 2 weeks. Thaw in refrigerator before continuing.) Using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)
Tip from The Test Kitchen: White chocolate fudge is softer than regular fudge, so make sure it's well chilled before cutting it into squares.
Makes about 36 squares.
Nutritional facts Per square: about
- Fibre 0 g
- Sodium 22 mg
- Sugars 12 g
- Protein 1 g
- Calories 95.0
- Total fat 5 g
- Potassium 66 mg
- Cholesterol 3 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
- Calcium 4.0