Smooth and creamy, this White Chocolate Fudge (aka Vanilla Fudge) is easy to make and contains no condensed milk. Add mini 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!
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[November, 2021: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- This easy white chocolate fudge recipe contains only 5 main ingredients, and no 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
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: Add mini marshmallows and roasted pecans for a texture variety. You can also use different mix-ins like dried cranberries, crushed candy canes, crushed Oreos, or leave them out altogether. 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. 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).
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. 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).
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.
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.
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 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!
- 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! 🙂