This Holiday White Chocolate Marshmallow Fudge is a festive, no-fuss treat that looks impressive and disappears fast at parties. It combines silky white chocolate, soft mini marshmallows, and festive sprinkles for a chewy, creamy square that’s perfect for gifting. I’ve made this several times for holiday cookie swaps and refined the melting technique to keep the texture smooth.
Why Make This Recipe
- It’s quick to prepare — about 15 minutes active work and then chill.
- The flavor is sweet and comforting, with a soft, chewy marshmallow contrast to creamy white chocolate.
- Great for holidays, cookie exchanges, neighbor gifts, or last-minute desserts.
- Minimal equipment and pantry-friendly ingredients make it convenient.
- Personal insight: I love that you can customize the color and mix-ins to match any holiday — it always looks seasonal without extra effort.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 10 minutes (melting and combining)
- Chill time: 2 hours
- Total time: about 2 hours 25 minutes
- Servings: about 24 (1-inch squares)
- Difficulty: Easy
- Method: Gently melt white chocolate with sweetened condensed milk (stovetop or microwave), fold in marshmallows and mix-ins, press into an 8×8-inch pan, chill until set.
My Experience Making This Recipe
On my first try the white chocolate seized and became grainy — I learned to melt slowly over low heat and to use high-quality chocolate. After a few tests I found the best texture comes from stirring continuously and chilling fully for at least 2 hours.
How to Make Holiday White Chocolate Marshmallow Fudge
This recipe uses a gentle melting method and a quick chill. In an 8×8-inch pan lined with parchment, you’ll melt 24 ounces (about 4 cups) white chocolate chips or chopped high-quality white chocolate with one 14-ounce can sweetened condensed milk and 2 tablespoons butter over a double boiler, stirring until smooth and about 105–110°F. Remove from heat, stir in 1 teaspoon vanilla, 1 cup mini marshmallows, and 1/2 cup chopped nuts or sprinkles if desired, then press into the pan and chill until firm. For a visual reference and another version, check this Holiday White Chocolate Marshmallow Fudge post.
Ingredients (tested)
- 24 oz (4 cups) good-quality white chocolate chips or chopped white chocolate
- 1 (14 oz) can sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
- 1 cup mini marshmallows
- 1/2 cup chopped pecans or chopped candy canes (optional)
- Festive sprinkles or chopped pistachios for topping
- Pinch of fine salt
Equipment
- 8×8-inch pan, parchment paper, rubber spatula, medium saucepan (for double boiler) or microwave-safe bowl, candy thermometer (optional).
Expert Tips for Success
- Use good-quality white chocolate (not coating wafers) — it contains cocoa butter and melts smoothly.
- Melt slowly over a double boiler or in 15–20 second microwave bursts at 50% power, stirring between bursts to avoid overheating above 115°F.
- Stir constantly as the chocolate melts; white chocolate is sensitive and can seize if overheated or exposed to steam.
- Fold marshmallows in off the heat so they don’t fully melt; reserve a few to press on top for presentation.
- Line the pan with parchment and press firmly to eliminate air pockets; an offset spatula helps create a level surface.
How to Serve Holiday White Chocolate Marshmallow Fudge
- Cut into 1-inch squares and arrange on a festive platter with parchment doilies for gifting.
- Serve alongside hot cocoa or coffee — the sweetness pairs well with bitter drinks.
- Package in small boxes with tissue paper for neighbor or teacher gifts.
- For parties, put small labels (nut-free, contains dairy) and stack on tiers for visual appeal.
Storage and Reheating Guide
Store fudge in an airtight container layered with parchment at cool room temperature for up to 5 days; keep away from direct heat or sunlight. Refrigerate for up to 2 weeks if your kitchen is warm — bring to room temperature before serving for the best texture. To freeze, wrap tightly in plastic wrap and place in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator and then sit at room temperature for 30–60 minutes before cutting. Do not microwave whole blocks; if softening, heat single squares for 5–7 seconds.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free if your marshmallows and add-ins are certified gluten-free.
- Dairy-free / vegan: Use dairy-free white chocolate (made with cocoa butter) and a vegan condensed “milk” (canned coconut condensed milk), plus vegan marshmallows — texture will be slightly different.
- Peppermint fudge: Stir in 1/2 tsp peppermint extract and top with crushed candy canes.
- Fruity and nutty: Fold in 1/2 cup chopped dried cranberries and 1/2 cup chopped pistachios for a colorful contrast.
Nutritional Highlights
- This fudge is an indulgent treat—high in sugar and fat—best enjoyed in small portions (1-inch square).
- Contains dairy and gelatin (from standard marshmallows); check labels if serving vegetarians or vegans.
- If nuts are added, note tree-nut allergen; offer nut-free batches for parties.
Troubleshooting Common Issues
- Grainy or seized chocolate: Remove from heat immediately and stir in 1 tablespoon warm cream or a small extra knob of butter to smooth; next time melt slower and avoid steam.
- Fudge won’t set: Chill longer (up to 4 hours) and ensure you used the correct chocolate-to-condensed-milk ratio; if still soft, gently reheat with a little more chopped chocolate, pour back into pan, and chill.
- Marshmallows melted away: Fold marshmallows in after the mixture cools slightly off heat (about 105°F) so they keep shape.
Frequently Asked Questions
Q1: Can I use white chocolate chips labeled “baking chips”?
A1: You can, but some chips contain stabilizers that make texture slightly different. For the creamiest result use white chocolate with cocoa butter or high-quality couverture. If using chips, melt slowly and be prepared to add a tablespoon of warm cream if texture becomes grainy.
Q2: Do I need a candy thermometer?
A2: No — not strictly. A thermometer helps keep the chocolate below 115°F. If you don’t have one, melt on low and remove from heat as soon as the mixture is smooth and glossy.
Q3: How do I get clean cuts for pretty gift squares?
A3: Chill completely, then use a sharp chef’s knife warmed in hot water and wiped dry between cuts. This prevents dragging and gives neat edges.
Q4: Can I make this in larger pans for thinner fudge?
A4: Yes, use a 9×13-inch pan for thinner pieces and reduce chill time. Keep in mind thinner fudge sets faster and slices may be more fragile.
Conclusion
If you want more recipe ideas or alternate methods for white chocolate fudge, these posts are helpful references: White Chocolate Fudge Recipe: How to Make It, Holiday White Chocolate Marshmallow Fudge – The Baking …, Festive White Chocolate Fudge – Easy Holiday Candy! – That Skinny …, Make White Chocolate Christmas Fudge for the Holidays!, and White Chocolate Fudge – The Midnight Baker. These will give you different mix-in ideas and troubleshooting photos to compare techniques.
Print
Holiday White Chocolate Marshmallow Fudge
- Total Time: 145 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
A festive no-fuss treat combining silky white chocolate, soft mini marshmallows, and festive sprinkles for chewy, creamy squares perfect for gifting.
Ingredients
- 24 oz (4 cups) good-quality white chocolate chips or chopped white chocolate
- 1 (14 oz) can sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
- 1 cup mini marshmallows
- 1/2 cup chopped pecans or chopped candy canes (optional)
- Festive sprinkles or chopped pistachios for topping
- Pinch of fine salt
Instructions
- In an 8×8-inch pan lined with parchment, melt white chocolate with sweetened condensed milk and butter over a double boiler, stirring until smooth and about 105–110°F.
- Remove from heat and stir in vanilla, then fold in mini marshmallows and optional nuts or sprinkles.
- Press mixture into the lined pan and chill until firm, about 2 hours.
- Cut into 1-inch squares and serve.
Notes
Use high-quality white chocolate for the best texture and melt slowly to avoid seizing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop melting
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 24g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg