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White Chocolate Fudge – A quick and festive treat loaded with creamy white chocolate and colorful M&M’s. This easy fudge recipe comes together in minutes and sets into smooth, sweet squares that are perfect for gifting, parties, or satisfying a holiday candy craving.
White Chocolate Fudge is one of those treats that feels like it belongs in every holiday lineup! I added M&M’s to make them colorful, rich, and ridiculously easy to make.
This version takes the classic creamy fudge and packs it with M&M’s for a sweet pop of color and crunch in every bite. It’s the same white chocolate + M&M combo that makes Christmas Bark and Double Chocolate M&M Cookies so addictive, just in smooth, melt-on-your-tongue form.
Perfect for gifting, snacking, or sneaking straight from the fridge when no one’s looking.
Ingredient Needed
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Evaporated Milk
- Butter
- Granulated Sugar
- Marshmallow Fluff
- White Chocolate Chips
- Vanilla Extract
- M&M’s – these are optional. You can leave them off and have plain white chocolate fudge, or swap them for nuts
How To Make White Chocolate Fudge
- Prep the pan — Butter or grease a square baking dish so the fudge releases easily once set.
- Boil the base — Combine sugar, butter, and evaporated milk in a saucepan and bring to a rolling boil, cooking until it reaches the soft-ball stage.
- Mix in the chocolate — Remove from heat and stir in white chocolate chips and marshmallow fluff until smooth and glossy.
- Add flavor and candy — Mix in vanilla extract and fold in most of the M&M’s, saving a handful for the top.
- Pour and set — Spread the fudge into the prepared pan, press the remaining M&M’s on top, and let it cool until firm.
Recipe Tips & Tricks
- Use a candy thermometer. Make sure the sugar mixture reaches the soft-ball stage (about 234°F) for the perfect fudge texture.
- Don’t rush the boil. Boiling for a full three minutes gives the fudge structure—cutting it short can make it too soft.
- Work quickly after removing from heat. The mixture thickens fast, so have your white chocolate and marshmallow fluff ready to stir in immediately.
- Try different mix-ins. Add crushed pretzels, nuts, or sprinkles for a little crunch and extra flavor.
- Chill to set faster. Pop the pan in the fridge if you’re short on time—just let it come to room temp before cutting for cleaner squares.
Use a candy thermometer—when the mixture reaches 234°F (the soft-ball stage), it’s ready. Without a thermometer, drop a small amount into cold water; it should form a soft, pliable ball.
Yes! This fudge stores well in an airtight container at room temperature for up to a week or in the fridge for two weeks.
Grainy fudge happens if the sugar crystals form too early. Stir constantly during boiling and avoid scraping the sides of the pan once it starts to set.
More Fudge Recipes
M&M White Chocolate Fudge + Video
Ingredients
- 2/3 cup evaporated milk
- 3/4 cup butter
- 3 cups granulated sugar
- 7 oz marshmallow fluff
- 12 oz white chocolate chips
- 1 teaspoon vanilla extract
- 1 1/2 cup M&M’s, divided
Instructions
- Butter or grease a 9 x9 inch pan. Set aside.
- Mix the sugar, butter and evaporated milk in a large saucepan. Heat over medium heat until a rolling boil. Boil for about 3 minutes, until 234º F. Make sure to calibrate your thermometer and adjust accordingly. Also, you can test in a bowl of cold water, and it should come together in a soft ball.2/3 cup evaporated milk, 3/4 cup butter, 3 cups granulated sugar
- Remove from the heat. Add the chocolate chips and marshmallow cream, mix until well combined. Stir in the vanilla. Fold in 1 cup M&M’s7 oz marshmallow fluff, 12 oz white chocolate chips, 1 teaspoon vanilla extract, 1 1/2 cup M&M’s
- Pour into prepared pan. Sprinkle remaining 1/2 cup M&M’s over the top. Gently press into the fudge.
- Let set until it hardens, approximately 90 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Special thanks to everyone who assisted to make this day possible.
Video: Pure Cinematography / Make-up Artist: Vanessa Blanco / Art Direction and Decor: Barbara Shepherd, Karen, and Nadine / Calligraphy Artist: Rebecca Caridad / Production Assistants: Karen and Erlinda / Transportation: Toyota / Littleton Fire Fighters / Muy Bueno Cookbook, Boulder Locavore, and Dinners, Dishes, and Desserts
What is the size of the package of white chocolate chips?
The standard 12 oz bag. Enjoy
I cooked mine way longer than indicated already, about 8 minutes and it still stayed sticky and soft. It did not set. What could I role into it to make a cake pop kinda thing?
Was it at a rolling boil the whole time?
You could mix it with coconut flakes to make a white chocolate coconut truffle/ball type of thing. If you have a box of white cake mix you could bake that up and then crumble it in with it to make a type of cake pop. Maybe even peanuts or other nuts to make little chocolate covered nut clusters. Really anything that you think goes with white chocolate and has structure to it you could try.
I just made your white chocolate fudge, only I added macadamia nuts and chopped-up very chewy apricots. It was the creamiest fudge I have ever made & I have made a lot of fudge over the years! Thankyou so much.