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

White Chocolate Pecan Fudge

By Tammy Spencer
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!
5 from 6 votes
Prep Time15 minutes
Cook Time10 minutes
Chilling Time1 hour
Total Time1 hour 25 minutes
Servings: 64 pieces
Calories: 71kcal

Special Equipment

Ingredients

  • 1¼ cups (250 grams) granulated sugar
  • ⅔ cup (160 grams) heavy cream
  • ¼ cup (57 grams) unsalted butter
  • ½ teaspoon (½ teaspoon) kosher salt
  • 12 ounces (340 grams) white chocolate chips, 2 cups, see Recipe Notes
  • 2 cups (120 grams) mini marshmallows, see Recipe Notes
  • ½ cup (57 grams) 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.

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.

Nutrition

Serving: 1piece | Calories: 71kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 26mg | Potassium: 21mg | Fiber: 1g | Sugar: 8g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg