Imagine a dessert that's not just a treat, but a vibrant culinary adventure that transports you straight to the tropical flavors of the Philippines! This Ube White Chocolate Fudge is more than just a simple sweet—it's a magical blend of creamy white chocolate and the stunning purple yam that's taking the dessert world by storm. With its eye-catching lavender hue and decadent texture, this fudge is about to become your new obsession, guaranteed to impress everyone from food lovers to Instagram foodies.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Filipino
Serves: 16 pieces
Ingredients
- 2 cups white chocolate chips
- 1 cup ube halaya
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare your workspace by lining an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal later.
- Create a double boiler by filling a medium saucepan with about 2 inches of water and placing a heat-safe glass bowl on top, ensuring the bottom of the bowl doesn't touch the water.
- Add white chocolate chips to the glass bowl and melt slowly over low-medium heat, stirring constantly to prevent burning. Use a silicone spatula for smooth stirring.
- Once the white chocolate is completely melted and smooth, add sweetened condensed milk and stir until fully incorporated and mixture becomes glossy.
- Remove the bowl from heat and fold in ube halaya, vanilla extract, and pinch of salt. Mix thoroughly until the color is uniform and vibrant purple.
- Pour the fudge mixture into the prepared parchment-lined pan, using a spatula to spread evenly and create a smooth top surface.
- Tap the pan gently on the counter to release any air bubbles and ensure a smooth finish.
- Refrigerate the fudge for at least 2-3 hours, or until completely set and firm to the touch.
- Once set, lift the fudge out of the pan using the parchment paper overhang and place on a cutting board.
- Cut into 16 equal squares using a sharp knife, cleaning the knife between cuts for clean edges.
- Store the ube white chocolate fudge in an airtight container in the refrigerator for up to one week.
Tips
- Use high-quality white chocolate chips for the smoothest, creamiest texture.
- Ensure your ube halaya is at room temperature to mix more evenly.
- Stir constantly when melting chocolate to prevent burning.
- Use a silicone spatula for the smoothest mixing and least waste.
- Let the fudge set completely in the refrigerator for clean, precise cuts.
- For extra visual appeal, consider garnishing with white chocolate drizzle or toasted coconut flakes.
- If the fudge is too soft, allow it to set longer in the refrigerator.
- Always use a sharp, clean knife when cutting for professional-looking squares.
Nutrition Facts
Calories: 197kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 5mg
