Easy white chocolate fudge recipe is a wonderful old fashioned dessert.
The creamy white chocolate fudge is made with marshmallow creme and makes a great gift for any holiday.
This is the best white chocolate fudge recipe out there!
Perfect For The Holiday Season
White fudge is a great recipe for the holiday season. It’s the perfect treat to take to parties and give as gifts.
Plus, the creamy white chocolate fudge recipe works great for any holiday or special occasion. You can add some red and green M&Ms for Christmas, or red, white, and blue for the 4th Of July.
Ingredients Needed For White Chocolate Fudge
You only need a few simple ingredients for this sweet treat.
- White sugar
- Evaporated milk (NOT sweetened condensed milk)
- White chocolate chips
- Marshmallow cream
- M&M’s, sprinkles (optional)
Full printable recipe with measurements and instructions listed below in the recipe card.
How To Make White Chocolate Fudge With Marshmallow Cream
- Melt the butter in a saucepan.
- Add the sugar and evaporated milk and stir to combine.
- Bring the fudge to a full rolling boil and boil until the candy thermometer reaches 234 degrees, also known as the soft ball stage. (Or boil for four minutes if you don’t have a thermometer).
- Remove from heat and add the marshmallow cream. Stir until melted.
- Next, add the white chocolate chips and stir until melted.
- Pour the fudge into a square pan and top with M&Ms or sprinkles (candy and sprinkles are optional).
- Allow the fudge to cool and set up for at least a couple of hours.
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 start 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!
Start by melting the butter in a medium saucepan.
Add the evaporated milk.
Combine sugar with the evaporated milk and butter.
Bring it to a full rolling boil and let it cook for four minutes or until the candy thermometer reaches 234 degrees.
Tip: You’ll know it’s at a full rolling boil if you can stir the sugar mixture and it 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 it linked in the recipe card below.
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 going to be more accurate.
TIP: 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.
For this recipe, I used Jet-Puffed Marshmallow creme, but you can use marshmallow fluff or your favorite type of marshmallow creme.
Add the white chocolate chips and stir them in until they melt.
Pour it into an 8-inch by 8-inch or 9-inch by 9-inch prepared pan.
I lined the pan with parchment paper to make it easier to lift out and slice.
Allow the finished fudge to set up for about two to three hours at room temperature.
If you want to add candy or sprinkles, add them to the top of the fudge while it’s still hot.
You can also use a 9-inch by 13-inch baking dish, but I like my fudge thick, so I put it into a smaller pan.
You can use your favorite type of white chocolate chips for this recipe. I used generic white chocolate chips, and they worked great.
Note: I usually add vanilla, but since I didn’t have any clear vanilla extract, I left it out.
If you use regular vanilla extract, that will work, but it will add just a touch of color to the fudge.
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 great Valentine’s Day treats. You can also change the color of the sprinkles and M&M’s depending on the holiday.
You can also add a sprinkle of sea salt for some salty sweet fudge for your holiday tray.
This really is the perfect fudge. It’s the ultimate treat because it’s creamy, buttery, and super delicious–even without any toppings.
More Easy Fudge Recipes
How To Store The White Chocolate Fudge
The fudge can be stored in an airtight container and kept at room temperature or stored in the refrigerator.
If you don’t have an airtight container, cover it with some plastic wrap.
White Chocolate Fudge Recipe With Evaporated Milk
Be sure to print out the recipe for the homemade fudge.
If you have a sweet tooth and are a white chocolate fan, you’ll love this traditional fudge recipe.
And don’t forget it makes a great edible gift for that last minute holiday gift or Christmas treat.
- 1-1/2 sticks butter
- 3 cups sugar
- 5 ounce can evaporated milk (2/3 cup)
- 10 or 11 ounce bag white chocolate chips
- 7 ounce 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).
If you want to lift the fudge out easily after it sets up, line the dish with parchment paper.
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.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 1214Total Fat: 67gSaturated Fat: 41gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 66mgSodium: 257mgCarbohydrates: 148gFiber: 0gSugar: 145gProtein: 11g
Nutrition is approximate.