Place the chocolate chips in a medium mixing bowl and microwave for 2 minutes, pausing every 30 seconds to stir the chips so they don’t burn or overcook, in general. They’re ready to go when they turn creamy and smooth when stirred.
If you’d like to make it on the stove top, heat the white chocolate chips in a medium sized nonstick saucepan.
Immediately add the can of dulce de leche to the melted chocolate and stir until fully combined. The mixture will get thick, that’s ok.
Place in the prepared pan and use a spatula to flatten and spread it so it's even throughout the pan. You can also top it with a second piece of parchment paper and press down on the paper so it’s nice and flat.
Place in the fridge for at least 2 hours or until set. Slice into pieces, serve, and enjoy!
Notes
● I recommend Nestle white chocolate chips (morsels) for this recipe because the various brands cause a bit different outcome and I can always count on Nestle for a consistent outcome. ● If you can’t find canned Dulce de Leche, you can use other thick caramel sauce. However, try to find caramel that doesn’t contain any water. ● Be sure to line the pan with parchment paper or non-stick aluminum foil for easy removal. ● You can also use a 9x9 inch pan or even a loaf pan, you’ll just get thicker or thinner pieces of fudge. ● It’s important to not heat this fudge over 240° F. This will cause the milk and sugar to separate, which results in a waxy look over the fudge. It can also cause it to be greasy before setting up. If this happens, it doesn’t affect the taste, but it does affect the appearance of the fudge. ● Don't use a serrated knife to cut the fudge into pieces because it will leave ridge marks on the side. You want the slices to have smooth sides. ● Store in an airtight container in the fridge for up to 2 weeks or the freezer for up to 3 months.