White Chocolate Fudge With Marshmallow and Nuts

Chunks of Vanilla and Chocolate Fudge
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  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: 64 candies (64 portions)
Nutritional Guidelines (per serving)
93 Calories
5g Fat
12g Carbs
1g Protein
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Nutrition Facts
Servings: 64 candies (64 portions)
Amount per serving
Calories 93
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 11%
Cholesterol 4mg 1%
Sodium 15mg 1%
Total Carbohydrate 12g 5%
Dietary Fiber 0g 1%
Protein 1g
Calcium 24mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 This easy white chocolate fudge is made with marshmallows. The fudge is super easy because there's no need for a candy thermometer or repeated testings. It comes out perfect every time!

It's also a versatile fudge. Make it festive with coarsely crushed peppermint candy pressed into the top, or add diced or halved candied cherries to candy along with the pecans.


  • 1 1/2 cups sugar
  • 4 tablespoons butter
  • Dash salt
  • 1 jar (7 ounces) marshmallow creme (or Fluff)
  • 2/3 cup evaporated milk
  • 1 cup pecans (chopped)
  • 3 cups white chocolate chips (or white chocolate baking chunks, about 18 ounces)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract

Steps to Make It

  1. Butter an 8-inch square baking dish. Line the baking dish with plastic wrap.

  2. In a medium saucepan, combine the granulated sugar, butter, salt, marshmallow, and milk.

  3. Place the saucepan over medium heat and cook, stirring, until the mixture comes to a full boil. Continue boiling over medium heat, stirring constantly, for 5 minutes.

  4. Remove the pan from heat and add the white chocolate chips; stir to blend.

  5. Place the pan over low heat and stir constantly until the chips are melted and the mixture is smooth.

  6. Remove the fudge from the heat and stir in the chopped pecans and flavorings.

  7. Pour into the prepared pan and let cool to room temperature.

  8. Cover with plastic wrap and refrigerate for about 1 hour.

  9. Loosen the sides and invert onto a platter or cutting board. Peel away the plastic wrap and cut fudge into small squares.