• Marnie

Easy Swirled Vanilla Fudge

Updated: Mar 15, 2021

If you're looking for a change from traditional chocolate fudge, then this is the recipe for you! Vanilla fudge, also called white fudge, is sweet, delicious, and easy to make. You can spruce it up by adding food coloring or any toppings or mix-ins you like! The fudge pictured was for St. Patrick's Day (Leprechaun Fudge!) and I added Lucky Charm cereal marshmallows on top.

Here's how to make it:


  • 2 cups granulated sugar

  • 3/4 cup heavy cream

  • 3/4 cup (1 1/2 sticks) unsalted butter

  • Pinch of salt

  • 1 bag (11-12 oz.) white chocolate chips

  • 7oz. marshmallow cream

  • food coloring

  • (optional) toppings or add-ins like nuts, pretzels or cookie crumbles


  1. Line an 8" square baking dish with parchment paper or foil.

  2. Add the white chocolate chips and marshmallow cream to a large mixing bowl and set aside.

  3. Add the butter, cream, sugar and salt to a large saucepan over medium-high heat and bring to a boil, stirring constantly.

  4. Once the mixture is boiling, let it continue to boil for 5 minutes, stirring constantly.

  5. Remove the saucepan from the heat and carefully pour the mixture over the white chocolate and marshmallow cream.

  6. Use a hand mixer to blend the fudge for about one minute, or until the chips are melted and mixture is smooth.

  7. Take 1/2 cup of the mixture out and set it aside (this is for the swirl).

  8. Add your food coloring (start with a little and add more as needed to get your desired color) and blend it in with the hand mixer.

  9. Add any mix-ins and gently fold them in with a spoon.

  10. Pour the mixture into your prepared pan and smooth the top. Add the 1/2 cup white fudge in clumps in the corners and middle of the fudge. Use a toothpick to swirl it in. Add any toppings.

  11. Cover the fudge with plastic wrap and refrigerate for at least two hours.

  12. Once set, remove the fudge from the pan and cut into bite-sized pieces and enjoy! TIP: If you're having difficulty removing the fudge, use a straight knife or cake spatula around the edges to loosen it.

  13. Store the fudge in an airtight container in the refrigerator for up to two weeks.

Did you make it? Share pics in the comments!

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