White Chocolate and Almond Fudge | How to make White Chocolate and Almond Fudge

By Amrita Iyer  |  12th Oct 2015  |  
4.3 from 3 reviews Rate It!
  • Photo of White Chocolate and Almond Fudge by Amrita Iyer at BetterButter
White Chocolate and Almond Fudgeby Amrita Iyer
  • Prep Time


  • Cook Time


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About White Chocolate and Almond Fudge Recipe

While burfi is the Indian combination of thickened milk, sugar and nuts, we have the Western yummy version of the same called fudge! And also burfi is lovingly called “Indian fudge” overseas and loved as much as the local version. Now we also love their recipe and its common to see big Malls in India having a small outlet consisting of jars of candies and fudge in varied types – peanut butter, chocolate with nuts and plain chocolate as well. I tried making this with white chocolate and had a spectacular result as I got a drool worthy and yummilicious fudge with loads and loads of complements from those who had it! As I love Almonds and Chocolate, I put Almond flakes. Pistachios, walnuts, hazel nuts and macadamia nuts can be added as well as dry fruits like raisins, cranberries and dried blueberries, blackberries and red currants. I have used Morde cooking chocolate but branded chocolates available e.g. Lindt can also be used. Alternatively use white chocolate chips easily available. Use a 20×20 cm square cake tin/tray or any other plate/thali available. This is a wonderful gift for kids’ parties or festivals like Christmas even Diwali for an unusual but delicious present!

White Chocolate and Almond Fudge

Ingredients to make White Chocolate and Almond Fudge

  • 500 gms - white chocolate (cooking or otherwise)/chips
  • 1 can - condensed milk
  • 35 gms - unsalted butter
  • 1 cup - flaked almonds (any kind of nut/dry fruits)
  • 1 tsp - Vanilla Essence
  • Cooking spray/butter to grease the tin

How to make White Chocolate and Almond Fudge

  1. Spray/brush the tray with cooking spray or butter and keep aside.
  2. Prepare the double boiler for the recipe. Double boiler/Bain Marie – We use the double boiler technique here. The Bain Marie is a set of 2 pots, one big and one small available online or in big stores.
  3. You can use simple vessels available at home for this. Use a big saucepan/milk pan half filled with water and heat it till the water starts simmering.
  4. Keep a steel bowl over it and put the ingredients for the fudge into this bowl ensuring that the water does not touch the bottom of the bowl. Due to heat from below, the chocolate will melt & give you the perfect consistency for the fudge.
  5. Put the chocolate, condensed milk and butter into the steel bowl and allow the chocolate to melt slowly stirring it all the time.
  6. When the chocolate has completely melted and all the three ingredients are well mixed remove it from heat. It should be very sticky and thick. Add the nuts and vanilla essence and mix very well.
  7. Empty it into the tray and smooth the top. Leave it to come to room temperature for approximately 30 minutes.
  8. Cover with clingfilm and refrigerate for 2 hours.
  9. Remove and take out from the tray onto a plate. It comes out easily. Cut into squares and serve.

My Tip:

To prolong shelf life keep refrigerated in hot and humid areas! Use within 15 days!

Reviews for White Chocolate and Almond Fudge (3)

Sukhmani Bedi4 years ago

Amrita, this is superb!

Deviyani Srivastava4 years ago

Wow, it looks amazing!

Namu Manandhar4 years ago

seems really tasty :D