3-Ingredient Ghostly White Chocolate Fudge to Crave

There’s something magical about a homemade treat that’s equal parts spooky and delicious—enter my ghostly white chocolate fudge. This creamy, dreamy confection has been a Halloween staple in my family for years, ever since my aunt first whipped up a batch for a haunted house party. I remember how the kids (and let’s be honest, the adults too) couldn’t resist its smooth, melt-in-your-mouth texture and playful ghostly swirls. It’s the kind of recipe that looks fancy but is secretly foolproof—just a handful of ingredients and a little patience while it sets. Perfect for when you want to impress without the stress!

Why You’ll Love This Ghostly White Chocolate Fudge

This fudge is one of those rare treats that checks all the boxes—here’s why it’s become my go-to for every spooky season (and honestly, year-round!):

• No oven needed: Just a saucepan and some stirring—perfect for when you’re short on time or energy
• Endlessly customizable: Swirl in food coloring, sprinkle with edible glitter, or even press candy eyeballs into the top for extra ghostly charm
• Party superstar: Cuts into perfect little squares that disappear fast at gatherings (I always make a double batch!)
• Kid-approved magic: My nieces love helping swirl the “ghost” patterns—messy fingers and all

Trust me, once you try this creamy, dreamy fudge, you’ll understand why it’s become my most-requested recipe!

Ingredients for Ghostly White Chocolate Fudge

Gathering your ingredients is the first step to fudge success! Here’s what you’ll need for that perfect creamy texture:

• 3 cups white chocolate chips (that’s about one standard 12-oz bag plus half of another – I always keep extra on hand for sneaky taste tests!)
• 1 can (14 oz) sweetened condensed milk – don’t confuse this with evaporated milk; that thick, syrupy texture is key
• 1 teaspoon vanilla extract – the good stuff makes a difference here
• 1/2 teaspoon salt – trust me, this balances the sweetness beautifully
• 1 cup powdered sugar, sifted (no lumps allowed in our ghostly masterpiece!)
• Black food coloring gel (optional, but so fun for creating those spooky swirls)

Ingredient Substitutions & Notes

Baking is all about making it work for you! Try these easy swaps if needed:

• Swap vanilla for almond extract if you want a nutty twist (just use half the amount – it’s stronger!)
• For vegan fudge, use vegan white chocolate and coconut condensed milk
• Pro tip: Skip the cheap chocolate chips – higher quality chocolate means smoother, creamier fudge (I learned this the hard way with a grainy batch!)
• No food coloring? Melted dark chocolate makes great ghostly drizzle too!

How to Make Ghostly White Chocolate Fudge

Alright, let’s make some magic happen! This ghostly white chocolate fudge comes together in just a few simple steps, but I’ll walk you through each one to ensure perfect, creamy results every time. The secret? Patience and low heat – we’re coaxing the ingredients together, not rushing them!

Melting the Chocolate Base

First things first – line that 8×8 inch pan with parchment paper, leaving some overhang on the sides (your future self will thank you when lifting out the fudge!). Now, grab your heavy-bottomed saucepan – this helps prevent scorching.

Combine the white chocolate chips and sweetened condensed milk over low heat. I mean it – keep that flame as low as it goes! Stir continuously with a silicone spatula for 5-7 minutes until you’ve got a smooth, glossy mixture. If you’re nervous about direct heat (I get it – burnt chocolate is tragic), use a double boiler instead. Just place a heatproof bowl over simmering water and melt everything gently.

When no chocolate lumps remain, remove from heat and stir in the vanilla and salt. That vanilla scent? Heavenly!

Adding the Finishing Touches

Now for the fun part! Sift in your powdered sugar – yes, sifting matters unless you want little sugar lumps haunting your fudge. Stir until everything is perfectly smooth and well combined.

Pour your ghostly white chocolate fudge mixture into the prepared pan. Use an offset spatula or the back of a spoon to smooth it into an even layer. Now for the artistic touch: dip a toothpick into black food coloring gel and swirl away! I like making little ghost shapes, but abstract swirls look spooktacular too.

Pop the pan in the fridge for at least 2 hours to set – I know it’s tempting, but don’t peek! The wait makes that first creamy bite so worth it.

Tips for Perfect Ghostly White Chocolate Fudge

After making this fudge more times than I can count, here are my foolproof secrets for ghostly perfection:

• Chill it right: Don’t rush the 2-hour fridge time – that’s what gives you those clean, sharp cuts. (I tried cutting after 1 hour once… ghostly became ghastly!)
• Knife know-how: Dip a sharp knife in hot water before slicing – it glides through like a phantom through walls.
• Parchment magic: Leave those overhanging edges! They become perfect handles for lifting out your fudge slab intact.
• Silky smooth guarantee: If your mixture looks grainy, add 1 tsp vegetable oil while warm and stir vigorously – saves the batch every time.
• Swirl timing: Add food coloring when the fudge is just poured but still warm – it spreads like a dream.

Storing and Serving Suggestions

This ghostly white chocolate fudge keeps beautifully in an airtight container in the fridge for up to a week (if it lasts that long!). For longer storage, freeze slices between parchment paper – they thaw perfectly in 10 minutes. I love serving it with spooky sugar cookies or dunking squares in hot cocoa for an extra cozy Halloween treat. Pro tip: Stack them on a cake stand with dry ice for a truly haunted dessert table!

Ghostly White Chocolate Fudge Nutritional Info

Just so you know what you’re indulging in (because we all sneak extra pieces!):

• Calories: 180 per piece
• Sugar: 22g (that sweet ghostly goodness!)
• Fat: 9g (5g saturated)
• Protein: 3g (surprisingly not bad!)

Values are estimates—nutrition varies by brands and portion sizes. My advice? Enjoy every creamy bite and walk it off with some trick-or-treating!

FAQs About Ghostly White Chocolate Fudge

Over the years, I’ve gotten so many questions about this recipe – here are the ones that pop up most often:

Can I use dark chocolate instead? Oh honey, no! It completely changes the ghostly white appearance and delicate flavor. Stick with white chocolate – the pale color is half the fun!

How long does this fudge keep? In an airtight container in the fridge, it stays perfect for about a week. Though in my house, it never lasts more than two days!

Any vegan options? Absolutely! Swap in vegan white chocolate and use coconut condensed milk instead of regular. The texture comes out just as creamy – my plant-based friends adore this version.

Why is my fudge grainy? Usually means the chocolate got too hot or wasn’t stirred enough. Next time, keep the heat super low and stir constantly. A teaspoon of vegetable oil can help rescue a grainy batch!

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