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White Pecan Fudge

Each Christmas, I package batches of this rich fudge to send to family and friends. It's just delicious! —Marie Draper, Price, Utah
  • Total Time
    Prep: 10 min. + chilling Cook: 10 min.
  • Makes
    about 3-1/2 pounds (about 6-1/2 dozen)


  • 1 tablespoon plus 1/2 cup butter, divided
  • 2-1/2 cups miniature marshmallows
  • 2-1/4 cups sugar
  • 1 cup heavy whipping cream
  • 16 ounces white baking chocolate, finely chopped
  • 2 teaspoons vanilla extract
  • 2 cups chopped pecans


  • Line a 9-in. square pan with foil. Greased the foil with 1/2 tablespoon butter and set aside. Butter the sides of a large heavy saucepan with 1/2 tablespoon butter. Cut remaining butter into small pieces and place in a large heat-proof bowl; add marshmallows and set aside.
  • In the buttered saucepan, combine sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve any sugar crystals. Uncover; cook over medium heat, without stirring, until a candy thermometer reads 234° (soft-ball stage).
  • Remove from the heat. Pour over butter and marshmallows; stir until melted. Add the chocolate. Continue stirring until chocolate and mixture is smooth. Stir in vanilla and nuts. Pour into prepared pan. Refrigerate until firm. Lift out of pan; remove foil and cut into 1-in. squares. Store in an airtight container at room temperature.
Nutrition Facts
1 each: 73 calories, 5g fat (2g saturated fat), 8mg cholesterol, 16mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.

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  • Darlin52
    Nov 19, 2020

    Just a question. I'd like to make this ahead for Christmas. Any idea how long it will keep in the fridge or if you can freeze it?

  • Olivia
    Dec 24, 2019

    Easy to follow instructions. Not expensive to make. Delicious... it taste like butter pecan ice cream. It’s not overly sweet. My family and friends enjoyed it. Will be adding this to my annual Christmas baking/cooking recipes.

  • kaydeemac
    Nov 26, 2007

    No comment left

  • jodil
    Dec 30, 2006

    No comment left