This easy white chocolate fudge is creamy, sweet and simple to make! Its rich flavor makes it perfect for gifting at Christmas or any other holiday season.
Making homemade fudge is one of my favorite holiday traditions! I love to make a fudge recipe like this one or my rocky road fudge for a neighbor gift idea.
Table of Contents
Easy White Chocolate Fudge Recipe
I only make fudge around Christmas, so my family gets excited when they know I’m whipping up a batch of white chocolate fudge, my chocolate fudge recipe or my easy chocolate peanut butter fudge recipe. It’s one of our favorite holiday desserts to add to a goodie plate!
This homemade white chocolate fudge recipe has a creamy texture and is rich with sweet white chocolate flavor. Using marshmallow fluff makes it soft and luscious then I topped mine with crunchy cashews for a hint of salt but my kids love when I add sprinkles!
Recipe Ingredients
- White chocolate chips: Use high chocolate white chocolate chips for the best flavor. You can also use white chocolate melting wafers from Ghiradelli.
- Granulated sugar: This adds sweet taste to the homemade white chocolate fudge.
- Evaporated milk: Make sure this is evaporated milk not sweetened condensed milk. Both come in cans and are located in the baking aisle.
- Butter: Softened butter is best.
- Marshmallow cream: This makes the best creamy white chocolate fudge.
- Vanilla extract: Balances the flavors in the fudge.
- Cashews: I love salted cashews sprinkled on top for the best sweet and salty combination. Pistachios would be great, too!
How to Make White Chocolate Fudge
- Mix. Mix together white chocolate chips, marshmallow creme, vanilla and 1 cube of butter. I’ve had the best results using a Kitchen Aid mixer. Then set the mixture aside.
- Boil. Combine the sugar, evaporated milk and the remaining cube of butter in a large saucepan. Cook over medium heat until the mixture boils, then continue boiling for 10 minutes. Make sure to be constantly stirring the mixture so that it doesn’t burn.
- Pour. Pour the hot syrup over the bowl with the chocolate chips and then whip with your mixer until the texture is smooth. Then pour the fudge into a lined 9×13″pan and sprinkle the cashews on top.
- Chill then slice. Place the pan in the refrigerator to chill for at least 2 hours. Remove from fridge and drop the fudge onto a piece of parchment paper. Then slice into 40 squares.
Tips and Variations
- Line your pan. The last thing you want is for the fudge to stick to the pan! So make sure to line the pan with parchment paper and butter the top of the parchment. It will come out super easily this way and basically requires no clean up.
- High quality white chocolate. Using high quality chocolate definitely makes a difference, especially with white chocolate. I like to use Ghirardelli, Bakers or Guittard white chocolate chips or melting wafers.
- Toppings. Salted cashews are my favorite, but there are plenty of other toppings you can use instead. Try sprinkling on some crushed peppermint, pecans, dried cranberries, sprinkles or even add a drizzle of caramel sauce. It also tastes delicious plain, too!
- Cutting the fudge. I find it easiest to cut with a plastic knife. Make sure to wipe the knife off in between cuts for super clean edges!
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White Chocolate Fudge
Ingredients
- 4 ½ cups granulated sugar
- 12 ounces evaporated milk (1 can)
- 1 cup butter (2 cubes)
- 30 ounces white chocolate chips or melting wafers (2 1/2 bags)
- 7 ounces marshmallow cream
- 2 teaspoons vanilla extract
- 6-9 ounces cashews (salted)
Instructions
- Prep. Gather ingredients and prepare a 9×13" pan with a parchment paper lining. Butter the inside. Set aside.
- Combine white chocolate mixture. In a mixing bowl (works best in a kitchen aid), combine (1 cube) 1/2 cup butter, 30 ounces white chocolate chips, 7 ounces marshmallow cream and 2 teaspoons vanilla. Set aside.
- Melt sugar. Combine 4 1/2 cups sugar, 12 ounces evaporated milk and (1 cube) 1/2 cup butter in a large saucepan. Bring to a boil over medium heat and boil for 10 minutes, stirring occasionally so it doesn't burn. Turn down the heat if needed.
- Melt chocolate. Pour hot syrup over the chocolate chips in the mixing bowl. Whip with your mixer until everything is fully incorporated.
- Add fudge to pan, sprinkles with cashews. Pour fudge into prepared pan. Sprinkle cashews over the top. Evenly spread and press into the fudge. Make sure the nuts are secure in the fudge, so they wont fall off later when you flip your pan. Let set in the fridge for a few hours.
- Remove fudge from pan. Turn your pan over onto the counter. Set a hot cup of water or let some hot water run over the bottom of the pan if it isn't coming out. Make sure to hold your hand over the opening so that your fudge doesn’t drop into the sink. After a couple of seconds of hot water the fudge should release.
- Slice into pieces. Drop the pan over onto parchment paper so you can cut it into pieces. Then slice into 40 squares.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
If your sugar has crystallized your fudge can turn grainy. Remember to stir the sugar while it is melting on the stove and if it gets too hot, turn down the heat.
Yes, it will not be white chocolate fudge but you can use milk chocolate, dark chocolate, semi-sweet chocolate chips or a combination.
The great thing about fudge is that it has a longer shelf life. Because the holidays are so busy, you can easily make the recipe a few weeks in advance. It will stay fresh for about 2 to 3 weeks if stored in an airtight container in the refrigerator. At room temperature, you can store it for up to 3 days.
Yes! You can also freeze white chocolate fudge for up to 6 months. Place wax paper between layers to prevent sticking.
Categorized as: American, Candy + Fudge, Christmas, Desserts, Freezer-Friendly, No-Bake, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
All of the people I had try this fudge loved it and asked for the recipe which I gave excellent.
I’m so happy to hear that!
Yummy – great recipe! I love white chocolate so when I saw your recipe I knew I had to make it!
Does anyone have a recipe for white fudge that doesn’t use the baking bars or the white chips, need one bad. Please help.Think you
Looks delicious! for the sugar is it 4 and a half cups or 2 cups?
Four and a half cups of sugar. :)
I was wondering if you use salted butter or unsalted butter for the white fudge?
Unsalted :)
Would love to make it, except we (South Africa) do not have marshmallow cream.
You can melt marshmallows with a little butter, instead!
Butter cubes?? How big are the cubes? I have never heard of this! My butter comes in sticks! Each stick is equivalent to 1/2 cup of butter.
A cube of butter is equal to eight tablespoons. :)