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White Chocolate Fudge Recipes

Category Fudge
Try this variation on more traditional chocolate fudge. This page contains white chocolate fudge recipes.


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February 4, 2012


  • 1 (8 oz.) pkg. cream cheese, melted
  • 4 cups powdered sugar
  • 1 1/2 tsp. vanilla extract
  • 12 oz. Almond Bark


Beat cream cheese till smooth. Gradually add sugar and vanilla and beat well. Stir in melted Almond Bark and spread into butted 8 inch pan. Refrigerate until firm and cut into small squares.

Fudge can be stored in fridge for several weeks in an airtight container. Wrapped well it can be frozen for months.

Servings: 24
Prep Time: 35 Minutes
Cooking Time: 0 Minutes

Source: my mother

By Sherry Hampton from Valdosta, GA

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By 0 found this helpful
November 12, 2007


  • 1 lb. light brown sugar
  • 1/2 cup water
  • pinch of salt
  • 4 egg whites
  • 1 tsp. vanilla


Mix sugar, water, salt and egg whites thoroughly. Cook in double boiler over rapidly boiling water for 7 minutes, beating constantly with electric beater. Take off heat and blend in vanilla.

By Robin from Washington, IA

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By 0 found this helpful
May 29, 2007


  • 1 3/4 cups almonds, toasted
  • 3 Tbsp. butter, melted
  • 1 Tbsp. light corn syrup
  • 1 package white chocolate, chopped

  • 3 Tbsp. butter
  • 1/3 cup evaporated milk
  • 1 3/4 cups whipping cream
  • 3 Tbsp. white creme-de-cocoa
  • 2 tsp. vanilla
  • 1/4 tsp. almond extract
  • 2 egg whites
  • 2 Tbsp. sugar
  • 1 pint fresh or frozen raspberries


For crust:

Butter a 9 inch pie pan. Coarsely chop the almonds and put in bowl. Stir in melted butter and corn syrup; press into bottom and up sides of pan. Freeze.

For Filling:

Melt white chocolate with butter and milk in top of double boiler. Stir smooth. Remove from water and set pan in bowl filled with ice and water. Let cool until thick, stirring occasionally.

Meanwhile, beat cream until stiff. When white chocolate mixture is cool and thick, remove the pan from ice water bowl and stir in creme-de-cocoa, vanilla and almond extract. Gently fold white chocolate mixture into whipped cream.

Beat egg whites with clean beaters until soft peaks form. Add sugar, 1 Tbsp. at a time; beat until stiff. Fold egg whites gently into white chocolate mixture. Pour into crust and smooth the top. Freeze. After pie is frozen solid, wrap in plastic wrap. Remove pie from freezer about 15 minutes before serving. Serve with raspberries. Makes 8-10 servings.


By Robin from Washington, IA

Comment Was this helpful? Yes


Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
November 16, 2010

I had a recipe from the 1970s. I got it out of the TV Guide, it was for a white fudge, made with Eagle Brand milk, sugar, and Karo syrup. There was "no" chocolate or marshmallow in it. It did have maraschino cherries in it. Does anyone out there have this recipe? I have searched for it and cannot find it, please help.

By Wanda from Clio, MI


November 16, 20100 found this helpful

If this isn't the recipe you are looking for, the link will take you to the Eagle Brand website where you can do a search for the correct recipe.
White Christmas Jewel Fudge
http://www.eagl  ;categoryIndex=5

Reply Was this helpful? Yes
November 17, 20100 found this helpful

Maybe something like this, with added maraschino cherries? It's dated 1971.


White Fudge:

1 can sweetened condensed milk
2 pounds sugar
1 tablespoon light corn syrup
3 tablespoons butter
½ pint milk

Put all ingredients in a big pot (larger than 3 quarts) and bring to boil. Boil to soft-ball stage, stirring constantly. Remove from heat and add 1 teaspoon vanilla. Beat until creamy. Pour into greased pan to set.

Reply Was this helpful? Yes
November 18, 20100 found this helpful

Cherry Vanilla Fudge


* 3 cups sugar
* 1/2 teaspoons salt
* 1 cup light cream
* 1/2 cup milk
* 1/4 cup light corn syrup
* 2 tablespoons butter
* 2 tablespoons vanilla
* 1 cup candied cherries - chopped
* Candy thermometer


1. Butter an 8 inch square pan. Combine the sugar, salt, light cream, milk, corn syrup and butter in a large pot with a heavy bottom. Cook fudge mixture over medium heat, stirring constantly, until everything comes to a rolling boiling


2. Continue to the cook fudge over medium heat, stirring regularly, until the candy thermometer reaches 238º F. This will be the soft-ball stage. Remove the pan from the heat but leave the thermometer in the pan.
3. Allow the cherry vanilla fudge to cool to 100º F. Then add the vanilla. Beat briskly with a wire whisk or hand beater until fudge thickens and begins to lose its glossiness. Stir in the candied cherries.
4. Pour into your buttered square pan. Allow to cool thoroughly. Cut into squares when firm.

Makes approximately 1 3/4 pounds.

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November 19, 20100 found this helpful

Oh, I remember those, they were mouth-watering! Yum! May have to make some for Christmas!

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