White chocolate fudge

    1 hour 25 min

    This is the white chocolate lovers' equivalent to heaven. Creamy sweet fudge with pecans. Serve it alongside traditional chocolate fudge for a beautiful presentation.

    5 people made this

    Makes: 40 pieces

    • 225g cream cheese
    • 480g icing sugar
    • 1 1/2 teaspoons vanilla extract
    • 335g white chocolate, chopped
    • 80g chopped pecans

    Prep:15min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr25min 

    1. Grease an 20cm square baking dish. Set aside.
    2. In a medium bowl, beat cream cheese, sugar and vanilla until smooth.
    3. In the top of a double boiler over lightly simmering water, heat white chocolate; stir until melted and smooth.
    4. Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into bite-size squares.

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    Reviews & ratings
    Average global rating:

    Reviews in English (109)


    I've made this fudge 3 for 3 yrs now. What has helped it work for me are: 1) Make sure the cream cheese is beaten very smooth first. 2. Beat the icing sugar in gradually.I used the full amount. 3. I added about 2 oz more of white chocolate. I also toasted the pecans and stirred in some dried cranberries. This year it started to set before I got it into the fridge! Thanks for a great recipe!  -  17 Dec 2006  (Review from Allrecipes US | Canada)


    The flavor of this fudge was very good, providing you like the taste of cream cheese or butter cream icing. Not quite what I was looking for. It set up extrememly soft, too. Perhaps add more white chocolate to give it a more fudgy texture. I found, however, that substituting white chocolate for the milk and dark in Aunt Teen's recipe on this site made a much better white fudge. It came out to be the right flavor and texture, while this was a bit like solid icing.  -  09 Nov 2005  (Review from Allrecipes US | Canada)


    I used guittard white chocolate chips to make this. It melted very nicely. I halfed the confectioners suguar to 2 cups because I felt 4 cups was too much, and would make it way to sweet. Freezing for a few hours, and using wax/parchment paper (in the pan to set in) also helps a lot. I also experienced stickyness when I'd cut the fudge (I think it may be due the the fact that I halved the confectioners sugar), but I'm rating this recipe based on the taste, and it is definately 5 stars. I think next time, I'll add 1 or 2 more ounces to make up for the 2 cups of confectioners sugar. I think that may make it less sticky and easier to cut. Thanks for sharing such an awesome recipe. Although we don't celebrate christmas, it gives me more opportunity to make it several times during the year. Definately 5 stars. Awesome taste!  -  02 Aug 2005  (Review from Allrecipes US | Canada)