Directions:
Line an 8-inch square baking pan with parchment paper, ensuring there is overhang on the sides for easy removal. Set aside.
In a medium saucepan, combine granulated sugar, brown sugar, butter, heavy cream, and sea salt. Place the saucepan over medium heat, stirring constantly until the mixture is well combined and sugars have dissolved.
Bring the mixture to a gentle simmer, taking care not to boil too vigorously, and continue to stir frequently for 5 minutes.
After 5 minutes, remove the saucepan from the heat and add in the white chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
Stir in the vanilla extract and sweetened condensed milk until well combined and the mixture is smooth.
Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula. Sprinkle additional sea salt over the top to taste.
Refrigerate the fudge for at least 2 hours, or until it is completely set.
Once set, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut it into bite-sized squares.
Serve the fudge squares at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.
I await your comments! Enjoy!
