Smooth and creamy, White Chocolate Marshmallow Pecan Fudge is easy to make & contains no sweetened condensed milk. Perfect for a snack or gift!
Chocolate Fudge makes a sweet gift
Today is Mother's Day, and I will see both my mother, my mother-in-law, and my daughters...virtually.
And while we physically couldn't be all together (we span the country), we will be eating the same things during our visit...Chocolate Chip Cream Scones and White Chocolate Marshmallow Pecan Fudge.
Why those items? Well, I envisioned us having a tea party while we visited, and those items shipped well. They also make great gifts.
White Chocolate Fudge without sweetened condensed milk
I'm trying to use ingredients that I find in the back of my pantry these days. This time I found white chocolate chips, some (admittedly old) mini marshmallows, and a bag of pecans. What could I do with that?
I generally like White Chocolate Fudge, and I knew that would ship well, so that was an idea. When I made Dark Chocolate Whisky Fudge, I used powdered sugar, but I didn't have enough at home.
Ok, how about when I made Kahlua Chocolate Fudge? Uhm...no sweetened condensed milk at hand.
Searching around, I found a recipe for chocolate fudge without sweetened condensed milk...Farm Fresh for Life's Homemade Fudge. Instead of those processed milk products, this semi-sweet chocolate fudge recipe used heavy cream, butter, and mini marshmallows. Hey I had those ingredients!
I adapted this chocolate fudge recipe to use white chocolate chips, less sugar, and no vanilla because white chocolate is very sweet to me, and already has vanilla undertones. Believe me, White Chocolate Fudge is plenty sweet.
How to make White Chocolate Fudge
This White Chocolate Fudge recipe is really easy to make, and it comes together quickly.
Start by heating heavy cream, sugar, butter, and salt to just a simmer. You're essentially replacing the sweetened condensed milk with this mixture. After you begin to see small bubbles an it's steaming, cook the mixture for exactly four minutes. It's important not to overcook it because it can ruin the texture of your fudge.
One issue with using white chocolate is that you have to melt it very gently or it can scorch. I decided to use the same chocolate ganache method as with the Kahlua Chocolate Fudge: heat the cream, add in the white chocolate, and stir to melt. No burnt white chocolate!
When it's time to add marshmallows, they don't have to melt all the way. In fact, because my mini marshmallows were...ahem...aged, they didn't melt as well as fresh ones would. That's ok because then they became more of a mix in than a texture enhancer, like Rocky Road ice cream. No worries.
Speaking of mix ins, you can use different mix-ins for the toasted pecans, like dried cranberries, crushed candy canes, crushed Oreos, or whatever you'd like. Use your imagination!
After the fudge is mixed, it's time to spread it into a buttered 8- x 8-inch collapsible marshmallow pan. If you don't have one available, then use a foil-lined 8- x 8-inch baking pan. Chill the mixture, then cut into squares.
It's that easy!
Just as yummy as it looks
Smooth and creamy with yummy bites of marshmallows and toasted pecans, this White Chocolate Marshmallow Pecan Fudge is rich and delicious. It's sweet without being overly so. Even my husband, an admitted non-fan of white chocolate, liked it.
This White Chocolate Fudge was also perfect to send out as gifts, and I'm looking forward to sharing it with our moms and daughters.
Happy Mother's Day to all moms, whether they're close at hand, a virtual visit away, or just loved in memory!
Slainté! L’chaim! Cheers!
More recipes using chocolate
Remember, even though these recipes use dark chocolate, you can generally substitute the chocolate type of your choice!
White Chocolate Marshmallow Pecan Fudge
- 8- x 8-inch collapsible marshmallow pan
- ⅔ cup heavy cream, (5.3 oz, 150g)
- 1¼ cup granulated sugar, (250g)
- 4 tbsp butter, (2 oz, 56g)
- ½ tsp salt
- 2 cups white chocolate chips, see Recipe Notes (12 oz, 340g)
- 2 cups mini marshmallows, see Recipe Notes (3 oz, 86g)
- ½ cup pecans, toasted and coarsely chopped, see Recipe Notes (2 oz, 57g)
- Generously butter an 8- x 8-inch collapsible marshmallow pan. Set aside
- Place sugar, cream, butter, and salt in a large saucepan over medium-high heat. Bring to simmer, whisking continuously. Once bubbles appear, turn the heat down to medium and cook over medium heat for 4 minutes, still whisking continuously. Do not overcook.
- After 4 minutes, remove the cream mixture from heat. Allow the mixture to stop bubbling (about 15 seconds).
- Add in the white chocolate chips and stir to start melting them, then add the marshmallows. Continue stirring until all the white chocolate is melted. The marshmallows don’t necessarily need to melt all the way. Finally, add the chopped pecans.
- Transfer into prepared pan and chill in the refrigerator, about 1 hour or until set.
- Remove the fudge from the pan onto a cutting board. Cut into 1- x 1-inch pieces. Savor the goodness and enjoy!