Smooth and creamy, this White Chocolate Fudge (aka Vanilla Fudge) is easy to make and contains no sweetened condensed milk. Add marshmallows and roasted pecans for variety, or choose another fun mix-in. Perfect for Mother's Day, Christmas, Valentine's Day, birthdays, or any other day you want to make someone feel special. Even yourself!
[November, 2021: I've reworked the recipe and updated this post. Enjoy!]
Why this recipe works
- This white chocolate fudge recipe contains only 5 main ingredients, and no sweetened condensed milk is needed
- You can add in marshmallows and/or roasted pecans, or vary the mix-ins to your liking
- Making fudge takes only a few minutes of cooking time, and only needs an hour to chill
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 Fudge with Pecans and Marshmallows.
Why those items? Well, I envisioned us having a tea party while we visited, and those items shipped well.
Besides, who can resist white chocolate fudge (aka vanilla fudge)?
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What you need
This easy white chocolate fudge recipe uses sugar, heavy cream, butter, salt, and white chocolate chips. It's vanilla fudge without condensed milk.
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I like to add marshmallows and roasted pecans for the texture variety. You can use different mix-ins like dried cranberries, crushed candy canes, crushed Oreos, or leave them out altogether.
Use your imagination!
How to make white chocolate fudge
Step 1: Make the fudge base
We're going to replace sweetened condensed milk that's normally used to make fudge with a homemade base.
Start by heating heavy cream, sugar, butter, and salt to just a simmer. After you begin to see small bubbles and it's steaming, cook the mixture for exactly four minutes, stirring constantly. You want the cream mixture to simmer, not turn into a full rolling boil. Overcooking the mixture will ruin the texture of the finished fudge.
After 4 minutes, remove the cream mixture from heat. Allow the mixture to stop bubbling (about 15 seconds), then add in the white chocolate chips and stir to start melting them. (photo 1).
Step 2: Add in your mix-ins
Fold in the marshmallows and the pecans (or your preferred mix-ins). It's ok if the marshmallows don't melt all the way (photo 2).
Step 3: Chill the fudge
After the fudge is all mixed, it's time to spread it into a buttered 8- x 8-inch collapsible marshmallow pan. If you don't have one, use a buttered foil-lined 8- x 8-inch baking pan. For thinner fudge, use a 9- x 9-inch baking pan.
Chill the fudge until it's firm, about 1 hour (photo 3).
Step 4: Cut into squares
After the fudge sets, remove it from the pan and cut it into 1- x 1-inch pieces (photo 4).
Questions asked and answered
Here are some questions you might have...
Technically, no. While brown chocolate contains cocoa solids and cocoa butter, white chocolate contains just cocoa butter along with sugar, milk products, and vanilla. However, white chocolate can be used in a similar manner as milk, semisweet, and dark chocolate.
White fudge is the soft by-product of mixing melted white chocolate with cream and butter, while white chocolate is hard (except when made into ganache).
The heavy cream not only adds creaminess to the fudge, it also contributes fat for a rich mouthfeel. That being said, you can replace the heavy cream with half and half or whole milk if you prefer.
Pro Tip: Melt the White Chocolate carefully
One issue with using white chocolate is that you have to melt it very gently or it can scorch. This is why I choose to make vanilla fudge slightly differently than other recipes.
I'm using the same chocolate ganache method as I do when making my Kahlua Chocolate Fudge: heat the cream, add in the white chocolate, and stir to melt. No burnt white chocolate!
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, likes it.
By the way, I have yet another method for making fudge with my Dark Chocolate Whisky Fudge. It's candy with a kick!
White Chocolate Fudge makes a great gift, perfect for Mother's Day, Christmas, Valentine's Day, birthdays, or any other day you want to make someone feel special.
Even yourself!
Slainté! L’chaim! Cheers!
Tammy
p.s. Happy Mother's Day to all moms, whether they're close at hand, a virtual visit away, or just loved in memory!
Related Recipes
Candy making doesn't have to be hard, and making fudge definitely isn't. And if you want to try your hand at chocolate dipped treats, here's a guide to temper chocolate for that satisfying snap.
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Recipe
White Chocolate Marshmallow Pecan Fudge (no condensed milk)
Equipment
Ingredients
- 1¼ cups granulated sugar
- ⅔ cup heavy cream
- ¼ cup unsalted butter
- ½ teaspoon kosher salt
- 12 ounces white chocolate chips, 2 cups, see Recipe Notes
- 2 cups mini marshmallows
- ½ cup pecans, toasted and coarsely chopped, see Recipe Notes
Instructions
- Generously butter an 8- x 8-inch collapsible marshmallow pan. Set aside
- Place sugar, heavy cream, butter, and salt in a large saucepan over medium-high heat. Bring the mixture to a simmer, whisking continuously. Once you see bubbles appear, turn the heat down to medium and cook over medium heat for 4 minutes, still whisking continuously. You want the cream mixture to simmer, not turn into a full rolling boil. Overcooking the mixture will ruin the texture of the finished fudge.
- After 4 minutes, remove the cream mixture from heat. Allow the mixture to stop bubbling (about 15 seconds), then add in the white chocolate chips and stir to start melting them.
- Add the marshmallows and pecans. Continue stirring until all the white chocolate is melted. It's ok if the marshmallows don’t melt all the way.
- Transfer the fudge base into the prepared pan and chill in the refrigerator until firm, about 1 hour.
- Remove the fudge from the pan onto a cutting board. Cut into 1- x 1-inch pieces. Savor the goodness and enjoy!
- Fudge can be stored at room temperature in an airtight container for a week or so, and in the refrigerator for 2 to 3 weeks. Freeze for longer storage.
Dina Reisman says
Looks delicious! Can't wait to taste it!
Tammy says
Looking forward to having it with you! 🙂