Instructions

• Line an 8×8" or 9×9" pan with foil, leaving some overhang for easy removal, and spray the foil with nonstick cooking spray.
• Place 3 cups white chocolate chips and 1 can (14 ounces) sweetened condensed milk in a large microwave-safe bowl.
• Microwave on HIGH for 1 minute. Stir thoroughly. Continue microwaving in 30-second intervals, stirring well after each interval, until the mixture is just melted together and smooth. (Stop when most chips are melted and stir until completely smooth to avoid overheating.)
• Remove from the microwave and stir in 1 teaspoon vanilla extract and a pinch of salt until evenly combined.
• Pour and spread the fudge mixture into the prepared pan in an even layer. Smooth the top with a spatula.
• Chill in the refrigerator until fully set (it may set at room temperature but will take longer and depends on room temperature).
• Use the foil overhang to lift the fudge from the pan. Slice into 1" squares and store in an airtight container in the refrigerator for up to 2 weeks.
• Variations: - Cookies & Milk Fudge: after step 4, fold in 1 cup chopped Oreos and 1 cup chopped chocolate chip cookies (or 2 cups of your favorite cookie). Sprinkle additional cookie pieces on top if desired, then proceed with step 5. - Peanut Butter Fudge: add 1/2 cup peanut butter to the white chocolate chips and sweetened condensed milk in step 2 (before heating). Melt as directed in steps 3–4. The mixture may look slightly seized after melting — stir and spread in the pan as directed in step 5. - Mint Chip Fudge: after step 4, stir in 2 teaspoons peppermint extract and 2–3 drops green food coloring, then fold in 1 cup mini or regular-sized chocolate chips. Proceed with step 5.