This Holiday White Chocolate Marshmallow Fudge is the kind of sweet that disappears before you can refill the platter — creamy, festive, and studded with soft marshmallow bites and red-and-green sprinkles. I’ve made several batches for holiday parties and learned how to keep the texture silky and the color bright every time.
Why Make This Recipe
- Crowd-pleaser: sweet, creamy white chocolate with pillowy marshmallow pieces delights kids and adults alike.
- No candy thermometer required: this fudge uses melted chocolate and sweetened condensed milk, so it’s forgiving for home cooks.
- Quick to make: you can have ready-to-cut fudge in about an hour, which makes it great for last-minute gifts.
- Visually festive: add sprinkles or crushed candy cane for holiday color without extra fuss.
- Personal note: I love this recipe because it’s easy to scale and the marshmallows give the fudge a nostalgic, chewy contrast I can’t resist. (See a similar version here: Holiday White Chocolate Marshmallow Fudge.)
Recipe Overview
- Prep time: 10 minutes
- Cook time: 10–15 minutes (melting and combining)
- Chill time: 30–60 minutes to set
- Total time: about 60–85 minutes
- Servings: about 36 small squares (8×8 pan)
- Difficulty: Easy
- Method: Stove-top melt of white chocolate with sweetened condensed milk, then fold in mini marshmallows and set in a lined 8×8-inch pan.
My Experience Making This Recipe
I tested this fudge multiple times to eliminate graininess and keep marshmallows suspended, not soggy. The key discoveries were gentle heat, high-quality white chocolate, and quick folding so marshmallows keep their shape.
How to Make Holiday White Chocolate Marshmallow Fudge
Start by lining an 8×8-inch pan with parchment and lightly greasing it. Gently melt chopped high-quality white chocolate with one 14-ounce can of sweetened condensed milk in a heatproof bowl over simmering water (double boiler) until smooth, keeping the mixture under 110°F to avoid seizing. Remove from heat, stir in vanilla, salt, and cooled marshmallows, then transfer to the prepared pan, press level, garnish, and chill until firm.
Expert Tips for Success
- Use good white chocolate (couverture or high cocoa-butter content) rather than inexpensive chips to avoid waxy texture.
- Melt gently over a double boiler, stirring constantly; keep the mixture under about 110°F to prevent graininess or seizing. A candy thermometer is helpful but not required.
- Let the melted mixture cool for 2–3 minutes before folding in marshmallows so they don’t melt and the pieces stay distinct.
- Line the pan with parchment overhang for easy removal and use an offset spatula to level the top for clean edges.
- If you want firm, sliceable fudge, chill at least 45 minutes; for slightly softer, chewier squares, chill 30 minutes.
How to Serve Holiday White Chocolate Marshmallow Fudge
- Cut into small 1-inch squares and arrange on a festive platter garnished with crushed candy cane or toasted coconut.
- Pack as homemade holiday gifts in parchment-lined boxes with a ribbon.
- Serve with strong coffee or black tea to balance the sweetness.
- Offer alongside other candies (salted caramel clusters or nut brittle) for a varied dessert table.
Storage and Reheating Guide
Store fudge in an airtight container at cool room temperature for up to 5 days to keep marshmallows soft. For longer storage, refrigerate up to 2 weeks; bring to room temperature for 20–30 minutes before serving to soften. To freeze, wrap tightly in plastic and foil, then place in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator and then sit at room temp before unwrapping. Avoid microwaving; if you must soften frozen fudge quickly, use 5–10 second bursts at low power and let sit between bursts.
Recipe Variations
- Peppermint swirl: fold in 1 tsp peppermint extract and sprinkle crushed candy cane on top.
- Nutty holiday: fold in 1/2 cup chopped toasted pecans or almonds for crunch.
- Dairy-free: use dairy-free white chocolate and a homemade or store-bought sweetened condensed coconut milk alternative; check marshmallows for gelatin (use vegan marshmallows).
- Gluten-free: this recipe is naturally gluten-free if your marshmallows and sprinkles are certified GF.
Nutritional Highlights
- This is a rich, high-calorie treat that’s primarily a sugar and fat indulgence; enjoy in small 1-inch portions.
- Contains dairy and gelatin (in many marshmallow brands) — not suitable for dairy-free or vegan diets unless adapted.
- If you add nuts, include tree-nut allergen warnings when serving to guests.
Troubleshooting Common Issues
- Grainy or separated texture: usually from overheating. Rewarm gently over the double boiler and stir; if persistent, beat in 1–2 tbsp of neutral oil (like vegetable oil) to smooth briefly.
- Marshmallows melting into the batter: let the chocolate mixture cool 2–3 minutes before folding and fold gently to preserve shape.
- Fudge too soft after chilling: refrigerate an extra 30–60 minutes; if still soft, remelt gently, add 1/4–1/2 cup more chopped chocolate, mix, and re-set.
Frequently Asked Questions
Q1: Can I melt white chocolate in the microwave?
A1: Yes. Microwave in 15–20 second bursts at 50% power, stirring between bursts. Stop when mostly melted and stir until fully smooth to avoid overheating and seizing.
Q2: Why did my white chocolate seize and become grainy?
A2: Seizing happens when white chocolate overheats or contacts even a small amount of water. Use a dry bowl, low heat, and avoid steam contact. Cooling slightly before stirring in other ingredients helps.
Q3: Can I make this ahead for holiday giving?
A3: Absolutely. Make and chill the fudge, cut into squares, then pack in parchment-lined tins. Keep refrigerated if your climate is warm and allow recipients to bring to room temperature before eating.
Q4: Can I substitute marshmallow fluff for mini marshmallows?
A4: You can, but fluff will blend into the batter and change texture, creating a chewier, more homogeneous fudge. If you want distinct marshmallow pockets, use miniature marshmallows or chop regular marshmallows into small pieces.
Conclusion
If you want more white chocolate fudge ideas and step-by-step photos, check out this classic White Chocolate Fudge Recipe: White Chocolate Fudge Recipe: How to Make It. For another festive presentation and garnish inspiration, see Holiday White Chocolate Marshmallow Fudge – The Baking …: Holiday White Chocolate Marshmallow Fudge – The Baking …. For a lighter-looking version and alternate easy techniques, read Festive White Chocolate Fudge – Easy Holiday Candy!: Festive White Chocolate Fudge – Easy Holiday Candy!. If you’re interested in a peppermint variation with step photos, try Make White Chocolate Christmas Fudge for the Holidays!: Make White Chocolate Christmas Fudge for the Holidays!. For troubleshooting tips focused on preserving a silky texture, see White Chocolate Fudge – The Midnight Baker: White Chocolate Fudge – The Midnight Baker.
Print
Holiday White Chocolate Marshmallow Fudge
- Total Time: 60 minutes
- Yield: 36 small squares 1x
- Diet: Vegetarian
Description
This Holiday White Chocolate Marshmallow Fudge is creamy, festive, and studded with soft marshmallow bites and colorful sprinkles, making it a perfect sweet treat for any holiday gathering.
Ingredients
- 14-ounce can sweetened condensed milk
- 12 ounces high-quality white chocolate, chopped
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups mini marshmallows
- Sprinkles (red and green) for garnish
Instructions
- Line an 8×8-inch pan with parchment paper and lightly grease it.
- Melt the chopped white chocolate with sweetened condensed milk in a heatproof bowl over a double boiler until smooth, keeping the temperature under 110°F.
- Remove from heat and stir in vanilla extract, salt, and mini marshmallows.
- Transfer the mixture to the prepared pan, press to level, garnish with sprinkles, and chill until firm (30–60 minutes).
- Cut into small squares and serve or package as gifts.
Notes
Store fudge in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. Freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stove-top melting
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg