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    Home » Dessert

    Published: Dec 22, 2024 · Modified: Dec 22, 2024 by Kadee

    White Chocolate Fudge

    Jump to Recipe Jump to Video Print Recipe

    This easy White Chocolate Fudge is the ultimate sweet treat for any occasion! Perfectly creamy and full of rich white chocolate flavor, this indulgent dessert is easy to customize with your choice of toppings. Make it for the holidays with festive, crushed candy canes or try crumbled cookies, chopped nuts, or whatever your heart desires. It’s perfect for gifting or enjoying yourself!

     White chocolate fudge topped with crushed peppermint candy cut into squares and scattered on a surface.
    Jump to:
    • Why You’ll Love This White Fudge Recipe
    • Ingredients
    • Variations
    • How to Make White Chocolate Fudge
    • Storage Directions 
    • Serving Suggestions
    • Expert Tips
    • Recipe FAQs
    • More Delicious Candy Recipes
    • Don't Be Shy!
    • White Chocolate Fudge

    Why You’ll Love This White Fudge Recipe

    • Quick and Easy: This creamy white fudge comes together in less than 10 minutes with simple ingredients.
    • Customizable: Add peanut butter, Oreos, cranberries, pecans, or your favorite toppings to customize this recipe to your liking.
    • Perfect for Gifting: This homemade treat makes a great gift for the holidays, birthdays, or other special occasions.
    • Crowd-Pleaser: Whether you’re serving it at a party or sharing with family, everyone will love this sweet and creamy fudge!

    For more fudge recipes, try our old-fashioned Hershey’s fudge and these fudge truffles next!

    Ingredients

    Ingredients to make white chocolate fudge on a tray before mixing.
    • Sugar: Sweetens and combines with the butter and evaporated milk to create a rich base for the fudge.
    • Butter: Adds richness and flavor and helps create a smooth consistency.
    • Evaporated Milk: Liquid needed for dissolving the sugar and creating a creamy texture.
    • White Chocolate: Gives the fudge its white chocolate flavor. You can use chopped white chocolate bars or white chocolate chips.
    • Marshmallow Cream: Contributes to the creamy consistency and prevents the sugar from crystallizing.
    • Vanilla Extract: Enhances the overall flavor of the fudge.
    • Crushed Candy Canes (Optional): If desired, crush some candy canes for topping the white chocolate peppermint fudge.
    • Peppermint Extract (Optional): If you are making peppermint white chocolate fudge, you can also add this for an extra boost of peppermint flavor.

    See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

    Variations

    • Peanut Butter Fudge: Swirl creamy peanut butter into the fudge before it sets for a nutty twist.
    • Oreo Cookie Fudge: Fold in crushed Oreo cookies for a cookies-and-cream version.
    • Cranberry Fudge: Mix in dried cranberries for a pop of color and tart contrast.
    • Pecan Fudge: Mix in and/or top the fudge with chopped pecans for some crunch. You can also toast the pecans to enhance their flavor if you’d like.

    How to Make White Chocolate Fudge

    To get started, grease a 9x13-inch or 8x8-inch baking pan and gather your ingredients and a medium saucepan.

    • Step 1: Combine butter, sugar, and milk. Melt the butter in a saucepan over medium-high heat. Then, whisk in the sugar and milk until well incorporated.
    • Step 2: Boil and whisk. Bring the mixture to a boil and boil for 4 minutes, whisking constantly, until it reaches a temperature of 235°F. Remove from the heat.
    Four photos showing adding ingredients to the pan, boiling the mixture and stirring together ingredients.
    • Step 3: Add the remaining ingredients. Remove the mixture from the heat and fold in the chocolate with a silicone spatula. Then, use the spatula to mix in the marshmallow cream, vanilla, and optional peppermint extract.
    • Step 4: Transfer to a baking pan. Spread the mixture evenly into your prepared baking pan. Immediately sprinkle on the crushed candy canes, if using, before the mixture begins to set. 
    Squares of white chocolate fudge on a surface in different directions and some turned on the side.

    Storage Directions 

    • Room Temperature: The fudge is best stored at room temperature in an airtight container where it will keep for up to 1 week. Be sure to store it in a cool, dry place away from direct sunlight.
    • Refrigeration: For longer storage or if you live in a hot and humid climate, store the fudge in an airtight container in the refrigerator for up to 2-3 weeks.
    • Freezing: Wrap the fudge tightly in plastic wrap, and then place it in a freezer-safe container or resealable bag. It can be frozen for up to 3 months. Thaw it in the refrigerator or at room temperature before serving.

    Serving Suggestions

    Here are some delicious ways you can serve and enjoy this decadent fudge with white chocolate:

    • Add it to a dessert tray along with these mint brownies and some chocolate cookies with marshmallows.
    • Make this fudge for the holidays and serve with other festive treats like these chocolate waffle cookies and gingerbread cookies.
    • Get cozy with a square of fudge and a dairy-free hot chocolate or peppermint milkshake.
    White chocolate fudge with peppermint candy on top laid out evenly with one piece on top on its side.

    Expert Tips

    • Choose High-Quality Chocolate: For the best flavor and melt, be sure to use high-quality white. We love and recommend the Ghirardelli brand.
    • Don’t Scrape the Sides: Scraping can pull crystallized sugar from the sides of the pan back into the mixture, which can cause the fudge to have a grainy texture.
    • Use Parchment Paper: Line the pan with parchment paper so you can easily lift the fudge right out of the pan for cutting.
    • Cool Completely: Allow the fudge to cool completely at room temperature for at least 3 hours so that it sets properly. 

    Recipe FAQs

    Why is my fudge not setting properly?

    If your fudge is too soft, it may not have reached the correct temperature. Be sure to boil it for 4 minutes while whisking constantly, and use a thermometer for accuracy. The fudge should reach a temperature of 235°F in order to set properly.

    Why is my fudge hard?

    This is most likely due to the fudge being overcooked or boiled for too long. If the temperature exceeds 235°, it can result in a dry, crumbly texture.

    White chocolate fudge topped with peppermint on a surface with candy canes around.

    More Delicious Candy Recipes

    • How to make Peanut Brittle
    • Oreo truffles on a marble counter.
      Oreo Truffles Recipe
    • English toffee broken up into pieces and in a box with pieces scattered around.
      English Toffee
    • Sea salt caramels on white background cut into pieces.
      How to Make Sea Salt Caramels (regular, cinnamon and licorice flavors)

    Don't Be Shy!

    If you tried this recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    Squares of white chocolate fudge served up with peppermint candy.

    White Chocolate Fudge

    Perfectly creamy and rich, this decadent White Chocolate Fudge is the ultimate sweet treat for any occasion. Top with crushed candy canes for some festive flair!
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 4 minutes minutes
    Total Time: 9 minutes minutes
    Servings: 20 pieces
    Calories: 252kcal
    Author: Kadee & Desarae

    Ingredients

    • 3 cups sugar
    • 6 Tablespoons butter
    • ¾ cups evaporated milk
    • 12 ounces white chocolate
    • 7 oounces marshmallow cream
    • ½ teaspoon vanilla

    Optional

    • 1 ½ teaspoon peppermint extract
    • crushed peppermint candy
    • peanut butter, oreo cookies, pecans, or cranberries

    Instructions

    • In a medium sauce pan on medium-high heat, melt butter.
    • Add sugar and milk. Whisk until throughly combined.
    • Bring to a boil and boil for 4 minutes while continuing to whisk. (Reduce heat if you see brown flecked.. that is the candy scorching)
    • Remove from heat when it reaches 235 and slowly add in chocolate stirring to incorporate.
    • Add in marshmallow cream, vanilla (add peppermint extract if you are making this version here.) At this point stir with a silicone spatula instead of whisk.
    • When combined press into a grease 9x13 or 8x8 pan.
    • If only using crushed candy cane, pour immediately over white fudge.

    Video

    Notes

    • Choose High-Quality Chocolate: For the best flavor and melt, be sure to use high-quality white. We love and recommend the Ghirardelli brand.
    • Don’t Scrape the Sides: Scraping can pull crystallized sugar from the sides of the pan back into the mixture, which can cause the fudge to have a grainy texture.
    • Use Parchment Paper: Line the pan with parchment paper so you can easily lift the fudge right out of the pan for cutting.
    • Cool Completely: Allow the fudge to cool completely at room temperature for at least 3 hours so that it sets properly. 
    •  
     

    Nutrition

    Calories: 252kcal | Carbohydrates: 41g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 79mg | Fiber: 0.03g | Sugar: 41g | Vitamin A: 133IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 0.1mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

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    Reader Interactions

    Comments

    1. Norma Huffaker says

      December 19, 2018 at 11:38 am

      Can this fudge be frozen so I can ship it?

      Reply
      • Desarae says

        January 01, 2019 at 9:33 am

        yes! this time of year with the cold weather the fudge should be fine. If you are shipping to hotter climates it might melt?

        Reply
    2. Erin V says

      August 06, 2018 at 11:31 am

      5 stars
      Such a beautiful treat, I wish Christmas were closer!

      Reply
    5 from 1 vote

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