White chocolate fudge dessert is an easy old fashioned recipe. The fudge is made with marshmallow creme and makes a great gift for any holiday. This is the best white chocolate fudge recipe out there!
White Chocolate Fudge with Marshmallow Cream
I like fudge to melt in my mouth and be a soft consistency. This recipe is so versatile, and it always stays soft.
There’s a buttery flavor to white chocolate fudge, which surprised me a bit–in a really good way.
Once I get the butter melted and the sugar and evaporated milk starts to boil, the kids come running. They are thrilled when they know the fudge spoon is going to be in their mouth in a matter of minutes.
I’ve started to gauge my recipes on how much the neighborhood kids like what I’ve made. If they come back and ask for more, it’s kid-approved.
I can’t tell you how many times the kids in the neighborhood have asked for more fudge, so trust me, you can’t go wrong with this recipe. And it’s easy!
Recipe and printable instructions listed below.
Start by melting the butter in the saucepan.
Add the evaporated milk and sugar. Stir until it’s blended well.
Bring it to a full rolling boil and let it cook for four minutes, or until the candy thermometer reaches 234-degrees. Mmmm…you’re getting closer.
Tip: You’ll know it’s at a full rolling boil if you can stir and the fudge continues to boil. If you stir and it slows down the boiling, it’s not yet at a full rolling boil.
I bought the thermometer on Amazon and it’s pretty inexpensive. I have made fudge plenty of times by timing how long it boils. But, I have found that my fudge sets up properly more often when I use a thermometer.
The thermometer is just more accurate. If you decide to go with a thermometer, just make sure you don’t place it against the bottom of the pan, or you will get an incorrect reading. Because it’s touching the bottom of the pan, it will be hotter than the actual fudge.
Add the marshmallow creme and stir it in.
I always add the marshmallow creme first because you need a lot of hot liquid to melt it. It just works better.
Add the white chocolate chips, stir them in, and pour it into a 9″ x 9″ pan.
You can also use a larger pan, but I like my fudge thick.
Note: I usually add vanilla, but since I didn’t have any clear vanilla, I left it out. It tastes just as good, so don’t worry if you don’t add vanilla to this recipe.
Optional: Add M&M’s, glitter, and silver sprinkles while the fudge is still hot. Press the M&M’s and silver sprinkles down gently, to set them into the fudge. These make a great Valentine’s Day treats.
You can also change the color of the sprinkles and M&M’s depending on the holiday.
This really is the perfect fudge. It’s creamy, buttery, and super delicious–even without any toppings.
- 1-1/2 sticks butter
- 3 cups sugar
- 1 - 5oz. can evaporated milk (2/3 cup)
- 10-11 oz. white chocolate chips
- 1 - 7 oz. can marshmallow cream
- M&M's, sprinkles (optional)
- Melt the butter in a saucepan on medium heat.
- Add the evaporated milk and sugar and stir.
- Bring to a full rolling boil on medium, stirring constantly. Cook until candy thermometer reaches 234-degrees or for 4 minutes.
- Remove from heat.
- Add marshmallow cream. Stir until blended.
- Add white chocolate chips and stir until blended.
- Pour into pan.
- Add M&M's and sprinkles while the fudge is still hot (optional).
Optional: Add M&M’s, glitter, and silver sprinkles while the fudge is still hot. Press the M&M’s and silver sprinkles down gently, to set them into the fudge.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 15gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 14mgSodium: 38mgCarbohydrates: 53gFiber: 0gSugar: 29gProtein: 1.8g
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