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.