Honey Nut White Fudge Recipe - Allrecipes.com
Honey Nut White Fudge Recipe

Honey Nut White Fudge

Recipe by  

"Treat your taste buds to a rich, creamy delight. Honey roasted peanuts add flavor and crunch to this white fudge recipe."

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Original recipe makes 50 pieces Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    1 hr 20 mins


  1. COMBINE butter, evaporated milk and sugar in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove from heat.
  2. STIR in marshmallows, morsels, 1 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 9-inch-square baking pan. Coarsely chop remaining nuts. Sprinkle over fudge; press in. Chill until firm. Remove foil before cutting.
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Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2003

very sweet! turned out too soft the first time i made it, so i let it boil longer the second time & it was much better.

Most Helpful Critical Review
Jan 18, 2006

Very sweet... more so than I like, but it was appreciated by the white chocolate lovers I made it for.


10 Ratings

Jan 14, 2004

I made this for the first time at Christmas, to give as gifts. I doubled the recipe because it looked so good, however the fudge did not set at all after a full day in the fridge. I thought i'd have to throw it all out but after 2 more days of chilling it had finally set. It's delicious! Just don't expect to be able to eat it right away, it has the consistency of sticky pudding for the first few days chilling, after that its great!

Jan 23, 2003

This turned out real nice. I substituted the roasted peanuts for walnuts. Yum Yum!

Jul 24, 2009

This was very well liked! I will make it again for those who loved it! Pretty easy to make!

Dec 15, 2003

SO GOOD! I made mine with sliced almonds, and it turned out terrific!

Jan 05, 2004

Wowzer! This had a really good flavor but man alive was it sweet. It was a little too sweet for me and everyone that ate it thought the same thing. I must have undercooked it as it was a little too soft also. I dont think i will make this again, but if I did, I would decrease the sugar and increase the cooking time.

Nov 29, 2004

Great recipe. Make sure that you press the top layer of nuts into the fudge before you chill. Otherwise all the nuts will just fall off as you slice it. I will definitely make this fudge again!


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  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 13.9 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 42 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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