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!
12ounces(340grams)white chocolate chips, 2 cups, see Recipe Notes
2cups(120grams)mini marshmallows, see Recipe Notes
½cup(57grams)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.
Recipe Notes
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.To toast the pecans before chopping them, just bake in a 350°F oven for about 6 to 8 minutes.You can use different mix-ins for the mini marshmallows and toasted pecans, like dried cranberries, crushed candy canes, or crushed Oreos. Use your imagination!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.