This easy white chocolate fudge is sweet, salty and melt in your mouth delicious. It’s smooth and silky texture paired with the bold rich flavor is everything you want in a dessert!
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Sweet and Salty Fudge
Fudge is a Christmas delicacy in our house. I usually only make it around the holidays, so my family gets extra excited when they know I’m whipping up a batch of this white chocolate version, my chocolate fudge recipe or my easy chocolate peanut butter fudge recipe. It’s one of our absolute favorite holiday desserts!
Making homemade fudge is one of my favorite holiday traditions. It’s way easier to make than you may think and tastes so delicious. The store bought stuff just doesn’t compare once you try the from scratch version. It’s the perfect treat to add to a Christmas goodie plate and I make this and my rocky road fudge often for a neighbor gift idea.
This white chocolate fudge is creamy, rich and bursting with sweet white chocolate flavor. It’s topped with crunchy cashews for the perfect hint of salt. The added marshmallow cream also makes it super soft and luscious…it will literally melt in your mouth!
How to Make White Chocolate Fudge
- MIX. Mix together the white chocolate chips, marshmallow cream, 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 sauce pan. 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. Place the pan in the refrigerator to chill for at least 2 hours.
- SLICE. Remove from fridge and drop the fudge onto a piece of parchment paper. Then slice into 40 squares.
Tips + 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!
Storing and Freezing
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. You can also freeze the fudge for up to 6 months.
Other Types of Fudge
White Chocolate Fudge
- 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)
- Gather ingredients and prepare a 9×13" pan with a parchment paper lining. Butter the inside. Set aside.
- In a mixing bowl (works best in a kitchen aid), combine 1 cube of butter, white chocolate chips, marshmallow cream and vanilla. Set aside.
- Combine sugar, evaporated milk and the other cube of butter in a large sauce pan. 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.
- Pour hot syrup over the chocolate chips in the mixing bowl. Whip with your mixer until everything is fully incorporated.
- 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.
- 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.
- Drop the pan over onto parchment paper so you can cut it into pieces. Then slice into 40 squares.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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