White Chocolate Walnut Fudge

"From a Gooseberry Patch cookbook originally. I love the white color of this fudge done up. So different from the standard chocolate. You could also add chopped up maraschino cherries for a festive look."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by CookingONTheSide photo by CookingONTheSide
Ready In:
2 1/2 pounds




  • Combine sugar, sour cream and butter in a pan.
  • Bring mixture to a rolling boil, stirring constantly.
  • Boil for 7 minutes or until softball stage.
  • Remove pan from heat and stir in white chocolate until melted.
  • Add marshmallow cream and walnuts.
  • Beat by hand until completely blended.
  • Spread into a greased 9x9 inch baking pan.
  • Cool at room temperature.

Questions & Replies

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  1. Bonnie G #2
    Absolutly LOVE this recipe - I was so pleased, I have a real problem with making fudge - it usually comes out grainy and dry or else soft and runny. But following these directions it was perfect and taste wonderful and creamy. I used a candy thermomter and heated to the soft ball stage, added the walnuts and it was perfect. A nice change from chocolate fudge and really lookes pretty on my candy tray. Thanks so much for posting this great recipe.
  2. StickyToffee
    Delicious, creamy and rich. Make sure you use REAL white chocolate and not "white baking chips" or "baking bars." Real white chocolate has cocoa butter, which is key to the flavor.
  3. mstuna
    WOW! This was so easy and delicious! I doubled and used only dried cranberries. It looks so festive for the holidays! YUM! Thanks so much!
  4. CookingONTheSide
    This fudge is rich, decadent and delicious! It was so simple and turned out so creamy. I did put mine in the refrigerator for about 15 minutes after letting it cool at room temperature. It has great consistency and I know those who try it will love it! I used both chopped pecans and walnuts. This is better than you could buy in an fudge shop. Thanks for sharing!



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