Smooth, creamy, and melt-in-your-mouth luscious, this White Chocolate Pecan Fudge is a vanilla lover's dream. Made without condensed milk, it's easy to customize with toasted pecans, mini marshmallows, or your favorite mix-ins. Whether you're gifting or keeping it all to yourself, this is one of those treats that feels just a little extra special!
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Quick Recipe Summary ✨
White Chocolate Pecan Fudge: Made without condensed milk, this is a smooth, creamy vanilla fudge made with a simple stovetop base and gently melted white chocolate. No canned shortcuts needed.
Customizable mix-ins: Fold in toasted pecans, mini marshmallows, or your favorite add-ins for texture, crunch, and personality in every bite.
Active Time: About 15 minutes • Chill Time: About 1 hour • Total Time: About 1 hour 15 minutes (mostly hands-off!)
Difficulty Level: ⭐⭐ Easy. A quick simmer and gentle melting method. Just watch your heat and you're golden!
Yield: about 1¾ pounds (≈ 64 1-inch pieces) • Storage: 1 week at room temp, 2 to 3 weeks refrigerated • Freezer-friendly: Yes, up to 2 months
👉 Follow the tips below for perfectly smooth, sliceable fudge with no graininess and just the right creamy bite every time.
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[November, 2021: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- The stovetop sugar-and-cream base creates structure, so your fudge sets beautifully without relying on condensed milk
- Melting the white chocolate off-heat keeps it silky and prevents scorching (white chocolate can be a bit fussy, but we outsmart it here)
- A short, controlled simmer avoids grainy texture and gives you that smooth, melt-in-your-mouth finish
- Mix-ins go in at the end, so you get clean texture contrast without interfering with how the fudge sets
Fudge is one of those indulgent treats, something that makes one feel special when received as a gift.
While I love dark chocolate fudge (Whisky Fudge and Kahlua Fudge are quite incredible!), white chocolate fudge (aka vanilla fudge) is especially decadent, with its smooth and creamy flavor.
And when you can customize it with mix-ins, like mini marshmallows and toasted pecans, then you know you have an extra-special treat.
Smooth and creamy with yummy bites of marshmallows and toasted pecans, this White Chocolate Pecan Fudge is rich and delicious. It's sweet without being overly so.
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!
Looks delicious! Can't wait to taste it!
- Dina
Recipe Ingredients
You'll need the following ingredients to make this pecan- and marshmallow-studded white chocolate fudge recipe:
Ingredient Notes
No condensed milk: We're going to replace sweetened condensed milk that's normally used to make fudge with a homemade base made up of sugar, heavy cream, butter, and salt.
White chocolate: Use the best quality white chocolate 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.
Mix-ins: Here I'm adding mini marshmallows and roasted pecans for a texture variety. You can also use different mix-ins options (see my flavor formula guide below). Use your imagination!
See the recipe card for a full list of ingredients and measurements.
How to make white chocolate fudge
Step 1: Make the fudge 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 (photo 1, top).
Don't over-heat the cream mixture
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, bottom).
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!
Step 2: Add in your mix-ins
Fold in the mini 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
Spread the fudge into a buttered 8- x 8-inch collapsible pan.
Chill the fudge until it's firm, about 1 hour (photo 3).
Pan sizing options
If you don't have a collapsible pan, you can use a buttered and foil-lined 8- x 8-inch baking pan. You can also use a 9- x 9-inch baking pan (the fudge will just be thinner).
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).
Storage instructions
Vanilla Fudge can be stored at room temperature in an airtight container for a week (so it's great for shipping to family and friends!), and in the refrigerator for 2 to 3 weeks. Freeze for longer storage.
Yield Notes
This recipe makes about 1¾ pounds (800 grams) of fudge total.
Flavor formula guide
Want to build your perfect White Chocolate Fudge?
Think of this fudge as your creamy vanilla canvas. Once you've got the white chocolate base down, you can enhance it by how your sweet tooth is feeling that day. Here's how to mix and match flavors like a pro:
Start with the base (sweet + creamy)
This is your foundation: buttery, smooth, and rich with vanilla-forward white chocolate flavor.
Make the base as given for best results - this is what gives your fudge that perfect sliceable texture.
Add texture (choose 1 to 2)
A little contrast goes a long way! Some suggestions:
- Crunchy: Any variety of nuts, like pecans, walnuts, or almonds. Toasting the nuts first gives them a deeper flavor, and it makes a noticeable difference!
- Soft & chewy: Mini marshmallows, dried cranberries, or chopped dates
- Crumbly: Crushed cookies, like Oreos, shortbread, choocolate cookie crumbs, or cinnamon streusel crumbs
Bring in contrast (just a little!)
This is what keeps the sweetness from feeling cloying. Try:
- Salty: Salted nuts or pretzel bits. Or, sprinkle flaky sea salt on top for a quick flavor boost
- Tangy: Dried cherries, cranberries, or apricots
- Bitter edge: Dark chocolate drizzle or chunks
Add an accent flavor (optional, but fun)
Think of this as your signature twist!
- Warm: Cinnamon, nutmeg, or a warm spice blend (like apple pie spice or pumpkin pie spice)
- Bright: Orange zest, lemon zest, or Fiori di Sicilia (vanilla-orange extract)
- Cozy: Maple syrup or almond extract
- Grown-up: A splash of bourbon or whisky (use sparingly - about )
Keep the balance
Here's the golden rule: Don't overload the mix-ins. You only need about 1 to 1½ cups total keeps the fudge creamy and sliceable instead of chunky and crumbly.
Flavor combo ideas to try
Want some more inspiration? Try these tried-and-true flavor partners:
- Classic Rocky Road: Mini marshmallows + toasted almonds
- Holiday Cranberry Crunch: Dried cranberries + pistachios + orange zest
- Cookies & Cream: Crushed Oreos + a pinch of salt
- Maple Pecan: Toasted pecans + a hint of maple syrup
- Salted Vanilla Dream: Flaky salt + white chocolate chunks (simple but so good)
Troubleshooting tips
Even though this recipe is nice and straightforward, fudge can be a little tricky. If something goes sideways, here's how to get things back on track:
- Keep the heat low: Aim for a gentle simmer on the cream mixture, not a boil. Too hot = grainy fudge
- Stir the whole time: It's quick, but constant stirring keeps everything smooth
- Time it: Stick to that 4-minute simmer. Cooked too little won't set, while cookied too long gets firm
- Cool the cream mixture slightly before adding chocolate: Let it sit for 10 to 15 seconds off the heat so the white chocolate melts smoothly (the ganache method)
- Use good quality white chocolate: The better the chocolate, the better the texture (cheap chips can be waxy)
- Fold, don't overmix: Add mix-ins gently so the fudge sets properly
- Line your pan: Makes lifting and slicing clean and easy
- Let the fudge fully set: Give it the full chill time for neat squares, not sticky slices
Texture control guide
| If your fudge is… | Likely cause | Fix |
| Too soft | Undercooked base | Reheat + cook longer |
| Grainy | Overcooked sugar | Lower heat, stir constantly |
| Oily/separated | Chocolate overheated | Use gentler melting |
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.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
Recipe
White Chocolate Pecan Fudge
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, see Recipe Notes
- ½ cup pecans, toasted and coarsely chopped, see Recipe Notes
Instructions
- Generously butter an 8- x 8-inch collapsible pan. Set aside
- Place 1¼ cups granulated sugar, ⅔ cup heavy cream, ¼ cup unsalted butter, and ½ teaspoon kosher 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 12 ounces white chocolate chips and stir to start melting them.
- Add 2 cups mini marshmallows and ½ cup pecans (toasted and coarsely chopped). 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!
- Storage instructions: Fudge can be stored at room temperature in an airtight container for a week (so it's great for shipping to family and friends!), and in the refrigerator for 2 to 3 weeks. Freeze for longer storage.
- This recipe makes about 1¾ pounds (800 grams) of fudge total.
Dina Reisman says
Looks delicious! Can't wait to taste it!
Tammy says
Looking forward to having it with you! 🙂