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Start by buttering the bottom and sides of a heat-proof bowl. Set aside.
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Place all ingredients in a small saucepan.
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Bring it to a boil over medium-high heat, while stirring non-stop. You will stir for the entire time, so your fudge doesn’t stick to the bottom of the pan and burn. And that will happen in a split second if you don’t watch it.
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Once mixture comes to a boil, reduce heat to medium.
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Basically you will cook this mixture for 10-15 minutes, until it gets very thick and fudgy.
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To know when it’s done cooking, there’s a simple test, scrape the bottom of the pan right down the middle with your spatula or spoon, if you are able to see the bottom of the pan and mixture takes several seconds to cover the whole bottom of the pan again, you are probably done.
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Also, you can tilt your pan to the side, and if the whole mixture starts to slide down together, you are all set to turn the heat off.
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Instantly remove mixture to the prepared bowl.
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Let it cool completely, on the counter.
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You can refrigerate it and finish later if you want to, but you will have to let the mixture come back to room temperature to be able to spread it on the cake.
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While the White Fudge Filling comes to room temperature, you can start to get ready all the ingredients to make the Chocolate Frosting.