Holiday White Chocolate Marshmallow Fudge is creamy, festive, and ridiculously easy to make for gifts or cookie trays. I’ve made this fudgy candy several times for holiday parties and love how the marshmallows give a playful chew against the silky white chocolate. The recipe below is tested on stovetop and in the microwave so you can choose what fits your kitchen.
Why Make This Recipe
- It’s quick: ready in about an hour with mostly passive chilling time, perfect for last-minute holiday trays.
- Crowd-pleasing flavor: sweet white chocolate balanced by a touch of salt and vanilla with little marshmallow pockets.
- Great for gifting and holiday platters—slice into bite-sized pieces and decorate with red and green sprinkles.
- Simple ingredients you likely already have: white chocolate chips, sweetened condensed milk, butter, and mini marshmallows.
- Personal insight: I love this fudge because it’s forgiving — even if you slightly overheat the chocolate you can usually smooth it back with a little extra butter or condensed milk.
(Also, if you like cranberry-white chocolate pairings, check this cranberry white chocolate cheesecake for another holiday idea.)
Recipe Overview
- Prep time: 15 minutes
- Cook time: 10 minutes active heating + 2 hours chill time
- Total time: ~2 hours 25 minutes
- Servings: about 36 small squares (8×8 pan)
- Difficulty: Easy
- Method: Gentle melting of white chocolate with sweetened condensed milk (microwave or double boiler), fold in mini marshmallows, pour into prepared pan and chill until set.
My Experience Making This Recipe
I tested this recipe three times, using both a double boiler and a microwave. The biggest discovery was that high-quality white chocolate (with cocoa butter) melts smoother and yields a creamier set. I also learned to fold marshmallows in off heat so they keep their texture.
How to Make Holiday White Chocolate Marshmallow Fudge
Start by lining an 8×8-inch pan with parchment and lightly buttering the paper. Heat 12 ounces white chocolate chips with a 14-ounce can of sweetened condensed milk and 2 tablespoons unsalted butter until the chocolate is just melted and smooth (do not exceed 160°F/71°C). Remove from heat and stir in 1 teaspoon vanilla and a pinch of salt, then fold in 1 to 1 1/2 cups mini marshmallows and 1/4 cup festive sprinkles if desired. Press into the prepared pan, top with a few extra marshmallows or sprinkles, and chill for at least 2 hours until firm before slicing.
Equipment notes: use a rubber spatula, an 8×8 pan, parchment, and a candy thermometer if you have one for accuracy.
Expert Tips for Success
- Use quality white chocolate with cocoa butter rather than cheap chips for a creamier, non-grainy texture.
- Melt gently: if using a microwave, heat in 20–30 second bursts at 50% power, stirring between bursts. If using a double boiler, keep water at a low simmer and avoid steam contact with the bowl.
- Watch temperature: keep the mixture below 160°F (71°C) to prevent separation or graininess. A candy thermometer helps.
- Fold marshmallows in off heat—do not heat after adding them to avoid melting them completely and losing that pillowy texture.
- Chill in a shallow pan for even setting; if fudge is too soft after refrigeration, freeze 10–15 minutes before cutting for clean slices.
How to Serve Holiday White Chocolate Marshmallow Fudge
- Cut into 1-inch squares and arrange on a holiday platter with peppermint bark and shortbread cookies for variety.
- Wrap squares individually in parchment or cellophane tied with ribbon for edible gifts.
- Serve as part of a dessert buffet next to hot chocolate—white fudge pairs especially well with dark, bitter chocolate drinks.
- For party presentation, stack squares in a decorative tin layered with parchment or do a trio of varieties (plain, cranberry, and peppermint).
Storage and Reheating Guide
Store fudge in an airtight container at cool room temperature for up to 5 days or in the refrigerator for up to 2 weeks. For longer storage, freeze tightly wrapped in parchment and foil or in freezer-safe containers for up to 3 months; thaw in the refrigerator overnight before serving. Avoid microwaving to “reheat” — if you want softer slices, let refrigerated fudge sit at room temperature 15–30 minutes before serving, or briefly warm a knife under hot water and dry it before slicing for cleaner cuts.
Recipe Variations
- Peppermint swirl: fold in 1/2 cup crushed candy canes and swirl 2 tablespoons of melted dark chocolate on top before chilling.
- Cranberry-pistachio: add 1/2 cup chopped dried cranberries and 1/3 cup chopped pistachios for color and texture (gluten-free).
- Dairy-free: replace white chocolate with dairy-free white chocolate chips and use canned full-fat coconut milk (reduce to 3/4 cup) instead of condensed milk; note texture will be softer.
- Mini marshmallow-free: stir in 1/2 cup chopped marshmallow fluff or use toasted coconut flakes for chew without the marshmallows.
Nutritional Highlights
- This fudge is calorie-dense and high in sugar and fat; portion control (1-inch squares) helps manage intake.
- Contains dairy (milk, butter) and soy (lecithin in many chocolates); not suitable for those with milk or soy allergies unless using allergen-free alternatives.
- You can reduce sugar slightly by using higher-quality white chocolate with less added sugar, but expect flavor and texture trade-offs.
Troubleshooting Common Issues
- Grainy or separated fudge: usually from overheating. Re-melt gently with 1–2 teaspoons butter or a splash of heavy cream off heat, stirring until smooth.
- Fudge won’t set: it may not have had enough solids or it was under-chilled; refrigerate for several more hours or overnight. If still soft, reheat gently and add 2–3 ounces additional white chocolate, stir, then chill again.
- Marshmallows sink: fold them in at the end and gently press a few on top after pouring; use slightly cooled fudge (not fully liquid) so they suspend better.
Frequently Asked Questions
Q1: Can I make this fudge ahead for parties?
A1: Yes — you can make it up to 2 weeks ahead if refrigerated in an airtight container, or freeze up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
Q2: Can I use white chocolate bars instead of chips?
A2: Absolutely. Chop bars finely so they melt quickly and evenly. Bars with higher cocoa butter work best and produce a smoother texture than compound chips.
Q3: Will this recipe work without sweetened condensed milk?
A3: Condensed milk provides sweetness and body; omitting it requires a different fat/sugar balance. If necessary, use 1/2 cup heavy cream plus 1/2 cup granulated sugar cooked to dissolve, but expect a different texture and set time.
Q4: How do I get clean cuts for presentation?
A4: Chill until firm, then use a sharp knife warmed under hot water and dried between cuts. For extra-clean slices, freeze the fudge 10–15 minutes before slicing.
Conclusion
For more recipe inspiration and variations on white chocolate fudge, check this helpful guide: White Chocolate Fudge Recipe: How to Make It. If you want a version with extra marshmallow detail and photos, see Holiday White Chocolate Marshmallow Fudge – The Baking …. Looking for festive styling tips and quick variations? Try Festive White Chocolate Fudge – Easy Holiday Candy! – That Skinny …. For step-by-step holiday-focused techniques, visit Make White Chocolate Christmas Fudge for the Holidays!. And for another tested white chocolate fudge approach, see White Chocolate Fudge – The Midnight Baker.
Holiday White Chocolate Marshmallow Fudge
- Total Time: 145 minutes
- Yield: 36 small squares
- Diet: Vegetarian
Description
Creamy, festive white chocolate marshmallow fudge that’s easy to make and perfect for gifts or cookie trays.
Ingredients
- 12 ounces white chocolate chips
- 14 ounces sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 to 1 1/2 cups mini marshmallows
- 1/4 cup festive sprinkles (optional)
Instructions
- Line an 8×8-inch pan with parchment paper and lightly butter the paper.
- In a saucepan or double boiler, heat white chocolate chips, sweetened condensed milk, and butter until the chocolate is melted and smooth (do not exceed 160°F/71°C).
- Remove from heat and stir in vanilla and a pinch of salt.
- Fold in mini marshmallows and sprinkles (if using).
- Pour mixture into prepared pan and press gently.
- Top with extra marshmallows or sprinkles if desired.
- Chill for at least 2 hours until firm before slicing into squares.
Notes
For best results, use high-quality white chocolate with cocoa butter. Store in an airtight container at cool room temperature for up to 5 days or refrigerate for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Melting
- Cuisine: American