Recipe by Vicki
"This is the white chocolate lovers' equivalent to heaven. Creamy sweet fudge with pecans. Serve it alongside traditional chocolate fudge for a beautiful presentation."
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1 (8 ounce) package
1 1/2 teaspoons
white chocolate, chopped
I've made this fudge 3 for 3 yrs now. What has helped it work for me are:
1) Make sure the cream cheese is
beaten very smooth first.
2. Beat the icing sugar in gradually.I
used the full amount.
3. I added about 2 oz more of white
chocolate. I also toasted the pecans
and stirred in some dried
cranberries. This year it started
to set before I got it into the
Thanks for a great recipe!
The flavor of this fudge was very good, providing you like the taste of cream cheese or butter cream icing. Not quite what I was looking for. It set up extrememly soft, too. Perhaps add more white chocolate to give it a more fudgy texture. I found, however, that substituting white chocolate for the milk and dark in Aunt Teen's recipe on this site made a much better white fudge. It came out to be the right flavor and texture, while this was a bit like solid icing.
I used guittard white chocolate chips to make this. It melted very nicely. I halfed the confectioners suguar to 2 cups because I felt 4 cups was too much, and would make it way to sweet. Freezing for a few hours, and using wax/parchment paper (in the pan to set in) also helps a lot. I also experienced stickyness when I'd cut the fudge (I think it may be due the the fact that I halved the confectioners sugar), but I'm rating this recipe based on the taste, and it is definately 5 stars. I think next time, I'll add 1 or 2 more ounces to make up for the 2 cups of confectioners sugar. I think that may make it less sticky and easier to cut. Thanks for sharing such an awesome recipe. Although we don't celebrate christmas, it gives me more opportunity to make it several times during the year. :) Definately 5 stars. Awesome taste!
This fudge was AMAZING! I couldn't believe how good it turned out because it was very easy to make! My only suggestion is that you use parchment paper to line the pan, then after you've chilled it, you can just take the fudge out of the pan with the paper and cut it into squares, it's a lot easier!
This is a recipe my grandma use to make. My daughter lost it and I'm glad it's located here! TO make it easier you can use white chocolate chips and melt them in the microwave (be sure to stir every 30 seconds until melted).
Great recipe! Thanks for sharing. Was quick and easy! Set in less than an hour. I did use a little less powdered sugar (about a cup less) and just melted the white chocolate chips in the microwave. I also used Oreo cookies instead of nuts like someone else recommended and it made GREAT cookies and cream fudge! I will try putting wax paper on the bottom instead of greasing the pan next time. I will definately be trying this recipe again! Thanks!
This recipe was very yummy! I rarely bake with white chocolate, and most certaintly haven't melted it, so when I noticed that the chocolate got creamy and cream-cheeselike instead of meltey, I was a little thrown off. But, it worked out well, and the batch was sooooo good after it chilled. I threw in crushed Oreo cookies into the batter before adding the chocolate and made cookies and cream fudge!
I try and add a couple new recipes to my holiday baking every year. This year it was this one and it did not dissapoint. I ended up making batch after batch as it was so good I just kept giving it away. I ended up making 3 batches to take to my veterenarians office, as every time I would take one they would ask me to bring another. I will continue to make this at the holidays.
* Percent Daily Values are based on a 2,000 calorie diet.
White Chocolate Fudge
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 55
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