The Only White Chocolate Fudge You Need

White Chocolate Fudge
Rubberball / Nicole Hill - Getty Images
Ratings (24)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 1 9x9-Inch Pan (20 Servings)
Nutritional Guidelines (per serving)
258 Calories
12g Fat
38g Carbs
1g Protein
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Nutrition Facts
Servings: 1 9x9-Inch Pan (20 Servings)
Amount per serving
Calories 258
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 35%
Cholesterol 21mg 7%
Sodium 85mg 4%
Total Carbohydrate 38g 14%
Dietary Fiber 0g 0%
Protein 1g
Calcium 44mg 3%
*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 is the only white chocolate fudge recipe you’ll ever need! It doesn’t require special equipment or extended beating, it always sets up, and it’s not too cloyingly sweet, thanks to the sour cream in the recipe.

This is our go-to recipe whenever we need white chocolate fudge, and we use it as a base for countless other recipes. Just add your favorite flavorings, nuts, fruit, or other mix-ins, and you’ll see how versatile and delicious this recipe is.

Ingredients

  • 4 oz. butter
  • 14 oz. sugar
  • 6 oz. full-fat sour cream
  • 1/2 tsp. salt
  • 12 oz. white chocolate chips (or chopped white chocolate)
  • 7 oz. marshmallow cream
  • 1 tsp vanilla extract

Steps to Make It

  1. Prepare a 9x9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  2. Place the cubed butter in a heavy-bottomed 4-quart saucepan over low heat, and stir it occasionally until it is nearly melted.

  3. Add the sour cream, sugar, and salt, and raise the heat to medium. Stir until the sugar melts.

  4. Continue to cook the fudge, stirring frequently, until it comes to a boil. Insert a candy thermometer and cook the fudge, stirring frequently, until it reads 235 F (113 C) on the candy thermometer.

  5. Once it reaches 235 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until they melt into the fudge. If necessary, return the fudge to the heat for brief periods to melt the chips.

  6. Add the vanilla and stir well. Pour the fudge into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for 3 to 4 hours, or in the refrigerator for 1 to 2 hours.

 

To serve, cut it into small 1-inch pieces. Store white chocolate fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.