Total Time
4hrs 15mins
Prep 4 hrs
Cook 15 mins

Creamy, heavenly, rich white fudge that melts in your mouth. Nuts are optional, or use the kind that you prefer (hazelnuts are good, too!). And, try a tiny tint of red food coloring for a beautiful pink Valentine's Day candy gift! Prep time includes chilling time; yield is approximate according to the size candy is cut - remember, a little of this fudge does go a long way in satisfying your sweet tooth!

Ingredients Nutrition


  1. Butter bottom and sides of a 9x9x2 inch square pan, or line with aluminum foil.
  2. Heat baking chips, marshmallows and condensed milk in a saucepan over low to medium heat, stirring constantly until chips and marshmallows are melted and smooth.
  3. Stir in vanilla and pecans.
  4. Pour into prepared pan immediately, then cover and refrigerate until firm, about 4 hours.
  5. Cut into 1-inch squares.
  6. To toast pecans, toss in ungreased skillet over medium-low heat for 5 to 7 minutes, stirring frequently, until browning begins; continue until golden brown.


Most Helpful

Excellent,grandkids loved this!!!!!!!!

STARTERWIFE October 04, 2007

This IS sweet, but hey, it's fudge after all! My DD just LOVED it. I made this even easier by heating the marshmallows, condensed milk and white chocolate chips together in the microwave for 30 second intervals (stirring well in between). I then stirred the hot mixture with a whisk until all the marshmallows were melted and then added the vanilla and pecans. Thanks, Angie for this creamy, delicious addition to my holiday gift baskets.

Denise in da Kitchen December 02, 2006

Yesterday I had a 12 ounce bag of vanilla chips I wanted to use up. I had everything this recipe called for already on hand, so I made 2/3 of the recipe. Based on the other review, and my experience in the past with chocolate fudge made with marshmallows and sweetened condensed milk, I cooked mine until it started bubbling. It's still not quite the consistency of regular fudge--less grainy, I guess because you don't start with grainy sugar! It's really good. I think it was even better today, after it set overnight. Thanks for this recipe!

GrandmaIsCooking January 02, 2006

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