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White Chocolate Fudge

White Chocolate Fudge

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 25 m
Vicki

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Grease an 8x8 inch baking dish. Set aside.
  2. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
  3. In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
  4. Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.
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Reviews

MULTIMOM
131

MULTIMOM

12/17/2006

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 fridge! Thanks for a great recipe!

STEVIELYNN
55

STEVIELYNN

11/9/2005

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.

FUYU
42

FUYU

8/2/2005

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!

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