White Chocolate Pecan Fudge

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!

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

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Why this recipe works
Recipe Ingredients
How to make white chocolate fudge
Melt the white chocolate carefully
Storage instructions
Questions asked and answered
More fudge and candy recipes to try
Recipe
Comments

[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:

Ingredients for white chocolate pecan fudge portioned into glass bowls.

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).

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

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).

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

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...

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.