Black or silver sprinkles or sanding sugar, optional
Line an 8x8 square baking dish with parchment paper.
Heat white chocolate, sweetened condensed milk, unsalted butter, fine sea salt and pure vanilla extract in a heavy bottom sauce pan.
Stir constantly until mixture is smooth, approximately 5-7 minutes. Keep over low heat, the process it slow, but if you turn up the heat you run the risk of scalding the mixture. It WILL melt... slowly. If you are at a high altitude, this may take longer than stated, be patient.
Remove from heat and whisk in black food coloring. You may need more or less depending on the brand. See notes.
Pour into parchment lined dish and spread evenly.
Sprinkle with black or silver embellishments, if desired. Allow to cool fully before covering and chilling for a minimum of 8 hours.
Lift parchment out of the pan and cut into 1-inch squares.
If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.
**I've made this recipe multiple times now and made modifications so it should be 100% accurate.**Use milk chocolate or dark chocolate and you can reduce the amount of black food coloring. Different brands of condensed milk have varying amounts of water and can take different amounts of time for it to evaporate. I used Eagle Brand when I made this recipe. Why didn't my fudge set? The number one reason fudge doesn't set is because it wasn't cooked for long enough or at the right temperature. It must reach the correct temperature for the right amount of time to have water evaporate enough to set the way fudge should.If you have already put it in the pan and it didn't set, you can actually transfer it back to a saucepan, add a SMALL amount of water so it doesn't burn immediately and go through the cooking process again.