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Nutrition Facts
Serving Size 1 dozen 203g Recipe makes 5 dozen)
Calories 948
Calories from Fat 471		(49%)
Amount Per Serving		%DV
	Total Fat 52.4g	80%
	Saturated Fat 24.4g	122%
	Monounsaturated Fat 18.8g
	Polyunsaturated Fat 5.5g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 185mg		7%
Potassium 601mg		17%
Total Carbohydrate 112.8g		37%
	Dietary Fiber 1.9g	7%
	Sugars 106.0g
Protein 13.0g		26%
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Silky White Fudge

Recipe #77706 | 4¼ hours | 4 hours prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: EdsGirlAngie
Dec 2, 2003

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!

5 -6 dozen (change servings and units)

Ingredients

1 (18 ounce) package white chocolate chips (3 cups total)
2 cups miniature marshmallows
1 cup sweetened condensed milk
1/2 teaspoon vanilla
1 cup pecan halves (optional, and toasted if you wish)

Directions

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.

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Featured Reviews for This Recipe

From: STARTERWIFE

On Oct 4, 2007

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

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From: Denise in da Kitchen

On Dec 2, 2006

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.

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From: GrandmaIsCooking

On Jan 2, 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!

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From: Boyz 5

On Jan 23, 2004

I found this fudge to be somewhat like a fondant in texture.It was rather chewy-like which was okay,but just not what I expected.Maybe I should have cooked it longer.That might have made the difference.It was certainly good-tasting though!We had no problems finishing it off!!

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