Holiday White Chocolate Fudge — This EASY foolproof white chocolate fudge recipe is perfect for Christmas and holiday parties!! A double dose of white chocolate with an Oreo Cookie crust for the WIN!!

six squares of Holiday White Chocolate Fudge on white platter

The BEST Fudge Recipe

Nothing screams that the holiday season is upon us more than fudge, and this easy, foolproof white fudge recipe is a winner.

Make it for a Christmas party you’re hosting or an impromptu New Year’s party you were invited to. It’s so fast and easy.

If you’re not a white chocolate person and are more of a fudge traditionalist, this may not be the fudge for you. But for all of us white chocolate fans, you’re going to love the double dose of white chocolate in the form of white chocolate chips and white chocolate pudding mix like this one or this one. If you can’t find white chocolate flavor pudding mix in your grocery store and don’t want to order it, I’m sure that subbing with vanilla will be fine.

All fudge to me is very sweet, but this white chocolate fudge takes sweetness to the next level. White chocolate, pudding mix, and marshmallow creme have a way of doing that. If you have a full mouth of sweet teeth, this is the recipe for you. If you’re not a sweeeeeet sweets person, this isn’t the recipe for you.

The crust is my dream crust because it’s an Oreo Cookie crust. Who would ever say no to pulverized Oreos coated in butter? Just throw the Oreos (whole) into your food processor with melted butter. You don’t need to remove the white filling from the middle.

What’s in This White Chocolate Fudge?

To make this marshmallow fluff fudge recipe, you’ll need:

Oreos
Unsalted butter
White chocolate chips
Sweetened condensed milk
White chocolate flavored instant pudding mix
Marshmallow creme
Holiday sprinkles

How to Make White Chocolate Fudge

To make this white chocolate fudge recipe, first make the Oreo cookie crust and press it into a greased and lined 8×8-inch baking pan. After packing the crust into the pan, you can bake it for about 10 minutes in a 350ºF oven which will help set it better than the no-bake method that I employed, which renders the crust a little crumbly but totally livable.

Once the crust is made, you can move onto the white fudge itself. Add the white chocolate chips, sweetened condensed milk, and butter to a saucepan and melt over medium heat. Once melted, stir in the pudding mix and marshmallow creme (your shoulder will be burning — it’s very thick!).

Turn the white chocolate fudge mixture into the baking dish and top with sprinkles. Pop it into the fridge for a few hours to set.

How Long Does Fudge Last?

This white fudge needs to be refrigerated and will keep airtight in the fridge for up to 1 week or in the freezer for up to 2 months.

Tips for Making White Chocolate Fudge

Have patience when you’re melting the white chocolate chips because it can take some time. Some brands have more stabilizers in them than other brands, making them particularly resistant to melting. If you have a Trader Joe’s, I love their white chocolate chips because they melt easier for me than other brands.

I made the fudge in an 8×8-inch pan and it’s very thick/tall. For fudge that’s not as thick, use a 9×9-inch pan which is what I’ll do next time.

The fudge needs to be stored in the fridge and I think it tastes better anyway when it’s chilled.

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A festive cheesecake bar with sprinkles on top, displayed on a white surface.

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4.82 from 11 votes

Holiday White Chocolate Fudge

By Averie Sunshine

This EASY foolproof white chocolate fudge recipe is perfect for Christmas and holiday parties!! A double dose of white chocolate with an Oreo Cookie crust for the WIN!!

Prep Time: 25

Cooling Time: 2

Total Time: 2 25

Servings: servings

Ingredients

Crust

▢ 25 Oreo Cookies, you don’t need to remove the filling
▢ 5 tablespoons unsalted butter, melted

Filling

▢ 3 cups white chocolate chips
▢ one 14-ounce can sweetened condensed milk
▢ 2 tablespoons unsalted butter
▢ one 3.3 to 3.5-ounce box white chocolate flavored instant pudding mix, vanilla may be substituted if necessary
▢ one 7-ounce jar marshmallow creme

Topping

▢ Holiday-colored sprinkles, to taste

Instructions

Line an 8×8-inch or 9×9-inch baking pan with aluminum foil and spray with cooking spray; set aside. Note – I made the fudge in an 8×8-inch pan and it’s very thick/tall. For fudge that’s not as thick, use a 9×9-inch pan which is what I’ll do next time.
Crust
To the canister of a food processor fitted with the S-blade, add the Oreos and mix on high speed until you have fine cookie crumbs.
Add the butter and mix on high speed until combined.
Turn crumbs out into prepared pan and hard-pack them with a spatula to form and even crust layer; set aside. Optionally, bake in a 350F oven for 10 minutes to help crust set better and not be as crumbly as the no-bake method.
Filling
To a large, saucepan add the white chocolate chips, sweetened condensed milk, butter, and cook and stir over medium heat until the white chocolate chips are melted and the mixture is smooth; stir nearly constantly and be patient because white chocolate chips can be resistant to melting.
Add the pudding mix and stir until combined.
Turn the heat to low, add the marshmallow creme, and stir continuously to combine, about 1 minute (your shoulder will be burning because mixture is very thick). Remove from the heat and immediately pour the mixture over the prepared crust.
Topping
Top with sprinkles and place pan in the fridge to set up, at least 2 hours or until set and firm. Fudge needs to be refrigerated and will keep airtight in the fridge for up to 1 week or in the freezer for up to 2 months.

Notes

Recipde adapted from here and here.

Nutrition

Serving: 1, Calories: 1064kcal, Carbohydrates: 138g, Protein: 13g, Fat: 54g, Saturated Fat: 31g, Polyunsaturated Fat: 15g, Cholesterol: 67mg, Sodium: 357mg, Fiber: 1g, Sugar: 119g

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.82 from 11 votes (10 ratings without comment)

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