Ingredients:
Sweetened condensed milk – 14 ounces (396g)
White chocolate chips – 22 ounces (624g)
Hedessent Passionfruit Food Flavor – 10 drops
Orange zest – from 1 orange

Instructions:
In a small pan over low heat, pour in the sweetened condensed milk.

Immediately add the white chocolate chips and stir continuously until both ingredients begin to melt together and form a smooth mixture.

Add in 10 drops of Hedessent Passionfruit Food Flavor and mix well until evenly combined.

Line an 8x8-inch (20x20 cm) baking pan with parchment paper. Pour in the fudge mixture and smooth out the top.

While the fudge is still warm, zest one orange over the surface.

Transfer to the fridge and let set for 5–6 hours or until completely firm.

Once set, cut into bars and enjoy.

Creamy white chocolate fudge made with sweetened condensed milk and passionfruit extract for a tropical flavor. An easy no-bake fudge recipe that sets.

White Chocolate Passionfruit Fudge Recipe | Josephine's Baking

White Chocolate Passionfruit Fudge

Ingredients:
Nutella, 1 cup, 300g
Dark chocolate chips, 1 cup, 170g
Sweetened condensed milk, 14 oz can, 396g
Roughly chopped pretzels, ½ cup, 40g
Whole pretzels (for topping), 12 pieces

Instructions:
Bring a small pot of water to a boil, making sure it’s small enough to hold a glass bowl on top without the bowl touching the water (double boiler setup).

In the glass bowl, combine the Nutella, dark chocolate chips, and sweetened condensed milk. Stir continuously over the steam until everything is melted and smooth.

Mix in the chopped pretzels, then pour the fudge mixture into a parchment-lined container and spread evenly.

Top with whole pretzels, gently pressing them into the surface.

Chill in the fridge for 4–6 hours until fully set before slicing.

A rich Nutella fudge made with sweetened condensed milk, dark chocolate, and topped with salted pretzels. An easy no-bake fudge recipe that sets in the.

Salted Pretzel Nutella Fudge Recipe | Josephine's Baking

Salted Pretzel Nutella Fudge

Ingredients:

Cranberry Swirl:
Cranberries, ¾ cup, 75g
Brown sugar, 1 tablespoon, 12g
Salt, ½ teaspoon, 3g

Fudge Base:
White chocolate chips or chopped white chocolate, 2 cups, 340g
Unsalted butter, 2 tablespoons, 28g
Heavy cream, 2 tablespoons, 30g
Salt, ½ teaspoon, 3g

Instructions:
Make the Cranberry Swirl:
In a small pan over medium heat, combine ¾ cup (75g) of cranberries, 1 tablespoon (12g) of brown sugar, and ½ teaspoon (3g) of salt. Let it simmer for 5–8 minutes until the mixture thickens to a jam-like consistency. Set aside.

Prepare the Fudge Base:
In a small pot, bring water to a boil and place a heatproof glass bowl on top to create a double boiler. Add 2 cups (340g) of white chocolate, 2 tablespoons (28g) of butter, 2 tablespoons (30g) of heavy cream, and ½ teaspoon (3g) of salt. Stir constantly until the mixture is melted and smooth, about 5–7 minutes.

Assemble and Chill:
Pour the white chocolate fudge mixture into a parchment-lined pan. Drop spoonfuls of the cranberry jam across the surface and use a toothpick or knife to swirl it into the fudge.

Set and Serve:
Chill in the refrigerator for 2–3 hours or until firm. Slice and enjoy!

Creamy white chocolate fudge swirled with a tart cranberry compote for a festive, two-toned finish. An easy no-bake fudge recipe made with condensed.

Fudge

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