12ounceswhite chocolatebars or chips (see note below)
7ouncessweetened condensed milk
3/4cupschopped walnuts2 tablespoons reserved
Combine the white chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.
Stir until mostly smooth with just a few unmelted flecks of white chocolate. Add the vanilla extract and walnuts (reserving 2 tablespoons of walnuts) and stir to combine. Scoop onto a parchment lined loaf pan. Spread with a spatula. Sprinkle with reserved walnut pieces. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to two weeks. Enjoy!
COOK'S NOTE: Choose your favorite white chocolate for this recipe. I typically use nestle white chocolate chips, but if I'm lucky enough to have Lindt white chocolate in the house, it's a great choice. Break the bars into pieces before heating. If you don’t happen to be a fan of white chocolate, this fudge works beautifully (and is equally tasty) when made with semi-sweet or dark chocolate. This recipe doubles nicely and can be poured into an 8x8 pan. Slice into approximately 36 1-inch pieces. This fudge will keep nicely in the refrigerator for up to two weeks. Place the sliced pieces of fudge in an airtight container, separating multiple layers with parchment or wax paper. Alternatively, this fudge may also be frozen for up to two months. Thaw and serve from the refrigerator.