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    Home » Fudge & Candies

    Published May 10, 2020 · Updated Jan 26, 2023 · by Tammy Spencer · This post may contain affiliate links.

    White Chocolate Marshmallow Pecan Fudge

    Jump to Recipe Jump to Video

    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!

    White Chocolate Marshmallow Pecan Fudge plated stacked on a pink plate beside a pink teapot. this …

    [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 vanilla fudge takes only a few minutes of cooking time, and only needs an hour to chill

    Today is Mother's Day in the US, 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)?

    Jump to:
    • Why this recipe works
    • What you need
    • How to make white chocolate fudge
    • Questions asked and answered
    • Pro Tip: Melt the white chocolate carefully
    • Just as yummy as it looks
    • Related Recipes
    • Recipe
    • Comments
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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.

    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!

    Ingredients for white chocolate pecan fudge portioned into glass bowls from overhead.
    Ingredients for White Chocolate Pecan Fudge

    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).

    Collage of melting butter with cream & sugar and melting white chocolate chips.
    Making the fudge base with sugar, heavy cream, butter, salt, and white chocolate chips

    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).

    Collage of adding marshmallows and pecans into fudge.
    Adding the mix-ins

    Step 3: Chill the fudge

    Spread the fudge into a buttered 8- x 8-inch collapsible 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).

    Collage of before and after chilling fudge.
    The fudge before and after it has been chilled

    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).

    Collage of before and after cutting fudge into squares.
    After the fudge has set, cut it into squares

    Questions asked and answered

    Here are some questions you might have...

    Is white chocolate really chocolate?

    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.

    What is the difference between white fudge and white 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).

    Can I substitute heavy cream for milk in fudge?

    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.

    White chocolate pecan fudge cut into squares on a cutting board.

    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 Marshmallow Pecan Fudge plated stacked on a pink plate.

    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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    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and a comment further down the page, follow me on Instagram and Pinterest, and become a fan on Facebook. You can also share the photo and link with your friends on Facebook or Pinterest using the hashtag #scotchandsconesblog so that more folks can enjoy it!

    Recipe

    White Chocolate Marshmallow Pecan Fudge plated stacked on a pink plate.

    White Chocolate Marshmallow Pecan Fudge

    Tammy Spencer
    Smooth and creamy, White Chocolate Fudge is easy to make and contains no sweetened condensed milk. Mix in 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!
    Adapted from Farm Fresh for Life
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Chilling Time 1 hour hr
    Total Time 1 hour hr 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 64 pieces
    Calories 71 kcal

    Equipment

    • 8- x 8-inch collapsible pan
    Prevent your screen from going dark while cooking

    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 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.

    Notes

    Since the white chocolate is featured, use the best quality you can get. It will melt better and have a better texture. You can also use semisweet or dark chocolate in place of the white chocolate.
    To toast the pecans before chopping them, just bake in a 350°F oven for about 6 to 8 minutes.
    If you don’t have a collapsible pan, use an 8- x 8-inch baking pan that has been lined with foil, then butter generously. For thinner fudge, use a 9- x 9-inch baking pan.
    You can use different mix-ins for the marshmallows and toasted pecans, like dried cranberries, crushed candy canes, or crushed Oreos. Use your imagination!

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 pieceCalories: 71 kcalCarbohydrates: 9 gProtein: 1 gFat: 4 gSaturated Fat: 2 gCholesterol: 6 mgSodium: 26 mgPotassium: 21 mgFiber: 1 gSugar: 8 gVitamin A: 60 IUVitamin C: 1 mgCalcium: 14 mgIron: 1 mg
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    Reader Interactions

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      Recipe Rating




    1. Dina Reisman says

      May 10, 2020 at 1:03 pm

      Looks delicious! Can't wait to taste it!

      Reply
      • Tammy says

        May 10, 2020 at 1:36 pm

        Looking forward to having it with you! 🙂

        Reply

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    Profile picture - Tammy, July 2019 square

    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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