Charcuterie Board Ube Fudge Squares (Print Version)

Vibrant ube fudge squares with coconut and pistachio topping add sweet color to any platter. Vegetarian and gluten-free.

# Components:

→ Fudge Base

01 - 2 cups white chocolate chips
02 - 1/2 cup unsalted butter
03 - 1 can (14 oz) sweetened condensed milk
04 - 1/2 cup ube halaya (purple yam jam)
05 - 1 teaspoon ube extract
06 - 1/4 teaspoon salt

→ Topping

07 - 1/4 cup toasted shredded coconut
08 - 2 tablespoons chopped roasted pistachios

# Directions:

01 - Line an 8x8-inch square baking pan with parchment paper, ensuring an overhang on the sides for easy removal.
02 - In a medium saucepan over low heat, combine the white chocolate chips, unsalted butter, and sweetened condensed milk. Stir constantly until the mixture is completely melted and smooth.
03 - Add the ube halaya, ube extract, and salt to the saucepan. Stir until fully blended and the mixture achieves a uniform purple color.
04 - Pour the fudge mixture into the prepared pan and spread evenly using a spatula.
05 - Sprinkle the toasted shredded coconut and chopped roasted pistachios on top, gently pressing them into the surface.
06 - Refrigerate the pan for at least 2 hours, or until the fudge is firm and set.
07 - Remove the fudge from the pan using the parchment paper overhang. Cut into 24 small squares with a sharp knife.
08 - Arrange the ube fudge squares on a charcuterie board or serve individually.

# Expert Advice:

01 -
  • Adds eye-catching color to any charcuterie board
02 -
  • Ube halaya is a traditional Filipino purple yam jam and is the source of the vibrant color
  • White chocolate often contains soy, so check for allergies
03 -
  • Use good quality ube extract for vibrant color and flavor
  • Slice with a warm knife for clean edges on your fudge squares
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