Love these little bites! Always start with wanting 1 but end up finishing an entire bowl!

Fudge is a classic confection that, over time, has become a beloved treat in many American homes and around the world. The traditional version is usually made with chocolate, but today we're going to explore a variation that's equally delectable: White Chocolate Fudge Bites. This sweet is best served during holidays or family gatherings. Unlike its chocolate counterpart, white chocolate fudge offers a creamy and rich taste that adds elegance to every bite.

The origins of fudge are a bit murky, but it's widely agreed that it was first made in the United States in the late 19th century. White chocolate, on the other hand, didn't make an appearance until the 1930s. It's not chocolate in the strictest sense - as it contains cocoa butter but not cocoa solids - yet it has secured its place in the hearts of those who prefer a sweeter, smoother alternative. These little nuggets of delight are perfect for someone wanting to make a simple yet luxurious treat that doesn't require a lot of time or culinary expertise.

As for what to serve with White Chocolate Fudge Bites, they're quite rich and sweet on their own, so they pair best with something that can offset their intensity. Consider serving them with a platter of fresh berries, a sharp cheese like an aged cheddar, or alongside a cup of strong coffee or bold tea to balance out the sweets.

White Chocolate Fudge Bites
Servings: Approximately 36 bite-sized pieces

- 14 ounces (400 grams) of quality white chocolate, coarsely chopped
- 1 can (14 ounces/397 grams) of sweetened condensed milk
- Pinch of salt
- 1 teaspoon of pure vanilla extract
- Optional: 1/2 cup of chopped nuts (almonds, pistachios, or pecans) or dried cranberries

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to facilitate easy removal of the fudge once set.

2. In a medium-sized saucepan, heat the chopped white chocolate, sweetened condensed milk, and pinch of salt over low heat. Stir constantly until the chocolate is completely melted and the mixture is smooth.

3. Remove the saucepan from the heat and stir in the vanilla extract. If you're adding nuts or dried fruit, fold them in at this point.

4. Pour the mixture into the prepared baking pan, smoothing the top with a spatula.

5. Refrigerate for at least 2 hours, or until the fudge is firm.

6. Once set, use the parchment paper to lift the fudge out of the pan. Place on a cutting board and slice into 1-inch squares with a sharp knife.

7. Store the fudge in an airtight container, separating layers with wax paper, in the refrigerator for up to one week.

- For a fun twist, mix in crushed candy canes for a peppermint white chocolate fudge during the holiday season.
- If you'd like to cut the sweetness, add a touch of lemon zest or a few drops of lemon extract to the fudge mixture before setting.
- White chocolate burns easily due to the high sugar content, so keep the heat low and your eyes on the pot.
- A high-quality white chocolate makes all the difference, so opt for a brand with a high cocoa butter content for the best flavor and texture.
- Experiment with various toppings before the fudge sets, like a sprinkle of sea salt or drizzle of dark chocolate, for a beautiful contrast.