If you’ve ever needed a last-minute treat for a potluck, school event, or holiday gathering and stared at your pantry wondering what you could possibly pull off in under an hour, this white chocolate pecan fudge is the fix. It’s fast, it sets reliably, and it uses basic ingredients you can keep on hand without blowing your budget.
What I like most about this recipe is that it doesn’t rely on sweetened condensed milk. Heavy cream, sugar, and butter give you a clean, rich base, and the white chocolate chips and mini marshmallows do the rest of the work. You get a smooth, creamy texture with very little fuss, and you can easily scale it up or down depending on how many people you’re feeding.
This fudge is also a smart way to use the odds and ends in your pantry. That half bag of white chocolate chips, the handful of marshmallows, the small container of nuts in the freezer—this recipe pulls them together into something gift-worthy. Toasted pecans give it a bit of crunch and a toasty, almost buttery flavor that keeps the sweetness in check.
It fits nicely into seasonal eating, too. In cooler months and around holidays, most of us are baking more anyway, and the oven’s already on for other dishes—perfect time to toast a pan of local pecans. Slice this into small pieces and you’ve got a dessert that stretches across parties, lunchboxes, and quick treats, without wasting ingredients or time.
Let’s Make White Chocolate Pecan Fudge
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Things to Grab
- 1 1/4 cups granulated sugar
- 2/3 cup heavy cream
- 1/4 cup unsalted butter, plus extra for greasing the pan
- 1/2 teaspoon kosher salt
- 12 ounces white chocolate chips (about 2 cups)
- 2 cups mini marshmallows
- 1/2 cup pecans, toasted and coarsely chopped
Putting It All Together
- Generously butter an 8 x 8-inch pan and set it aside. Make sure to get into the corners so the fudge releases easily later.
- Add the sugar, heavy cream, butter, and kosher salt to a large saucepan. Set over medium-high heat and whisk constantly until the mixture reaches a gentle simmer. Once you see steady bubbles, lower the heat to medium and continue to cook for about 4 minutes, whisking the whole time. You want an even simmer, not a rolling boil—boiling too hard can make the fudge grainy.
- After 4 minutes, take the pan off the heat and let the bubbling calm down for about 15 seconds. Add the white chocolate chips and stir until they start to melt and the mixture turns smooth and glossy.
- Stir in the mini marshmallows and chopped toasted pecans. Keep stirring until all the white chocolate is fully melted. It’s fine if some marshmallows stay a bit lumpy or streaky—those pockets add a chewy texture.
- Scrape the fudge mixture into your prepared pan, smoothing the top with a spatula so it’s in an even layer. Transfer to the refrigerator and chill until firm, about 1 hour.
- Once set, lift or turn the fudge out onto a cutting board. Use a sharp knife to cut it into 1 x 1-inch squares. Wipe the knife with a warm, damp cloth between cuts if it starts to stick.
- Store the fudge in an airtight container. It keeps at room temperature for up to 1 week, in the refrigerator for 2 to 3 weeks, or frozen for longer. This makes about 1 3/4 pounds (800 grams) of fudge, or roughly 64 small pieces.
Preventing Grainy Fudge
The main cause of grainy white chocolate fudge is cooking the sugar mixture too aggressively or letting sugar crystals form on the sides of the pan. Keep the heat at a steady simmer—never a hard, rolling boil. Whisk constantly so the sugar dissolves fully and doesn’t catch on the bottom. If you see sugar building up on the sides of the pan, you can gently scrape it down with a heatproof spatula, or lightly brush the sides with a damp pastry brush to dissolve it. Also, don’t walk away during those 4 minutes of cooking; that’s when texture is decided. Finally, make sure the white chocolate chips are fully melted before the fudge goes into the pan. Any unmelted bits can cause uneven texture once chilled.
Toasting the Pecans
Toasted nuts make a big difference in a simple recipe like this, especially when you’re trying to get maximum flavor from minimal ingredients. To toast the pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 6–8 minutes, stirring once halfway through. They’re ready when they smell nutty and look slightly darker. Let them cool completely before chopping so they stay crisp and don’t steam in the fudge. If you’re already using the oven for a seasonal main dish or roasting vegetables, slide the pecans onto the rack at the same time to save energy. Toast extra pecans while you’re at it, then store them in an airtight container or freezer bag for quick use in salads, oatmeal, or more batches of fudge.
Easy Flavor Swaps
This white chocolate pecan fudge is flexible, which is useful when you’re cooking around what’s in season or what’s on sale. Keep the base recipe the same, then mix and match add-ins. Swap the pecans for walnuts or hazelnuts, or use a mix of whatever nuts you already have. In winter, you can stir in dried local fruit like cherries, apples, or cranberries for a bit of tartness. A teaspoon of vanilla or almond extract adds depth without extra cost; just stir it in right after the white chocolate melts. For a less-sweet batch, cut the marshmallows back to 1 cup and add 1 cup of chopped nuts. You can even sprinkle a little flaky salt on top before chilling for a sweet-salty finish that balances the white chocolate.
White Chocolate Pecan Fudge
Equipment
- 8 x 8-inch baking pan
- large saucepan
- whisk
- Spatula
Ingredients
- 1 1/4 cups granulated sugar
- 2/3 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 teaspoon kosher salt
- 12 ounces white chocolate chips about 2 cups
- 2 cups mini marshmallows
- 1/2 cup pecans toasted and coarsely chopped
Instructions
- Lightly butter an 8 x 8-inch baking pan and set it aside to be ready for the fudge.
- Combine the sugar, heavy cream, butter, and salt in a large saucepan over medium-high heat. Stir constantly with a whisk while heating until small bubbles form around the edges.
- Reduce the heat to medium and continue to cook the mixture for 4 minutes, keeping it at a gentle simmer and whisking without pause so it thickens slightly but does not reach a rolling boil.
- Take the pan off the heat and wait about 15 seconds for bubbling to subside. Then add the white chocolate chips and stir until they begin to soften and melt into the warm cream base.
- Fold in the mini marshmallows and the toasted pecans, stirring until the white chocolate is fully melted and the mixture is uniform. Small bits of marshmallow that remain are fine.
- Pour the fudge mixture into the prepared pan, smoothing the top with a spatula. Chill in the refrigerator until it becomes firm, about 1 hour.
- Lift the set fudge from the pan onto a cutting board and slice into 1 x 1-inch pieces. Serve and enjoy.
- Storage: keep fudge at room temperature in an airtight container for up to 1 week, refrigerate for 2 to 3 weeks, or freeze for longer storage.
- Yield: this recipe makes about 1 3/4 pounds (approximately 800 grams) of fudge, roughly 64 one-inch pieces.
