Vanilla Nut Fudge
Indulge in the creamy, nutty perfection of Vanilla Nut Fudge, a decadent treat that's surprisingly easy to make at home. This recipe combines smooth white chocolate chips, velvety marshmallow creme, and rich vanilla extract for a luscious base, while toasted nuts like pecans, walnuts, or almonds add a delightful crunch to every bite. Made with pantry staples like granulated sugar, butter, and evaporated milk, this classic fudge comes together in under 30 minutes and sets beautifully for a melt-in-your-mouth texture. Perfect for gifting, holidays, or satisfying your sweet tooth, Vanilla Nut Fudge is a flavorful blend of sweetness and texture that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 0.5 cups unsalted butter
- 0.5 cups evaporated milk
- 7 ounces marshmallow creme
- 12 ounces white chocolate chips
- 1 teaspoon vanilla extract
- 1 cup toasted nuts (pecans, walnuts, or almonds)
- 0.25 teaspoons salt
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal, and set it aside.
In a medium saucepan, combine the granulated sugar, unsalted butter, and evaporated milk over medium heat. Stir constantly until the butter is melted and the mixture begins to boil.
Once boiling, reduce the heat to a low simmer. Keep stirring for about 4-5 minutes, or until the mixture reaches 234°F (soft-ball stage) on a candy thermometer.
Remove the saucepan from heat and quickly stir in the marshmallow creme and white chocolate chips until completely smooth and well combined.
Add the vanilla extract, toasted nuts, and salt to the mixture. Stir gently to evenly distribute the nuts.
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
Let the fudge cool at room temperature for at least 2 hours, or until fully set.
Once set, lift the fudge out of the pan using the parchment paper overhang and transfer it to a cutting board.
Cut the fudge into 1-inch squares and serve. Store any leftovers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 29.7 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
