This White Chocolate Fudge is sweet, creamy and easy to make with just a few simple ingredients. It’s the perfect easy holiday treat and makes a delicious gift to package up for neighbors, friends and family! Vegan, dairy-free, gluten-free and can be made low carb, keto or paleo-friendly.
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Updated December 2020
Easy White Chocolate Fudge Recipe for the holidays
Looking for a decadent yet healthy treat for the holidays? This White Chocolate Fudge is an easy homemade fudge recipe made with creamy layers of rich chocolate, a smooth white chocolate layer and optional crushed sugar-free peppermint candies.
If you want a no bake Christmas dessert or need a last-minute holiday gift, this fudge recipe couldn’t have come at a better time. It only takes 10 minutes to put together and 30 minutes to set up in the freezer.
This homemade fudge recipe is also vegan, dairy-free and can be made low carb, keto or paleo, It’s a beautiful-looking treat filled with chocolate and peppermint goodness. My family loves experimenting with all the fudge recipes in December like this Easy Fudge, Peppermint Fudge, Chocolate Peanut Butter Fudge, Vegan Fudge and this Easy Peanut Butter Fudge.
Why we love this creamy fudge recipe
This layered white chocolate fudge is deliciously decadent and makes the perfect treat to satisfy that sweet tooth craving.
The best part about making homemade fudge around Christmas is that you can package it up for friends and family. They’re going to love receiving this if they’re a fan of the sweet and salty combo! It so good and will be hard to stop at just one!
Luckily, this healthy fudge recipe is not only delicious, it’s also made without any refined sugars, dairy and is vegan, gluten-free and can easily be keto or paleo by swapping out the sweetener.
Recipe Ingredients
This healthy white chocolate fudge couldn’t be simpler to make. It uses our 3 ingredient fudge recipe plus our easy vanilla fudge recipe. Both recipes only call for 3 main ingredients and you can easily swap out the nut butter and sweeteners with what you like or have on hand.
For the chocolate fudge layer:
- Chopped dairy-free chocolate or dairy-free chocolate chips – we like Hu’s Kitchen, Santa Barbara or Lily’s Sweets
- Creamy unsalted cashew butter – you can sub with your favorite nut butter or seed butter
- Full-fat canned coconut milk – be sure to use a high-quality coconut milk without any extra added gums. We like the one from Trader Joe’s.
- Pure maple syrup or sub with your favorite liquid sweetener such as Lakanto Sugar-Free Maple syrup to make this homemade fudge keto.
OPTIONAL BUT HIGHLY RECOMMENDED FOR THE BEST FLAVOR:
- Pure vanilla extract
- Fine sea salt
For the white chocolate layer:
- Cacao butter (raw and food grade) – or cocao butter is a stable and edible plant-based fat made from cacao beans. You can usually find them in health-food stores, Whole Foods or order it online from Amazon.
- Creamy cashew butter – be sure to use a creamy unsalted cashew butter. If you don’t like cashew butter, you may also try subbing with another nut or seed butter but cashew butter makes the most delicious and best white chocolate fudge
- Pure maple syrup OR sub with favorite liquid sweetener
Optional but highly recommended for the tastiest and best white chocolate fudge:
- Pure vanilla extract and optional fine sea salt – helps to balance out the sweetness and makes this simple white chocolate fudge delicious.
OPTIONAL TOPPING:
- Crushed Sugar-free, Vegan Peppermint Candies: feel free to leave this out for strict paleo or keto! You can also use YumEarth or Wholesome Sweets Candy Canes for a gluten-free vegan option.
How to Make White Chocolate Fudge
- PREPARE THE PAN: Line an 8×8 baking pan with parchment paper leaving a slight overhang.
- MAKE THE CHOCOLATE LAYER: Add the chocolate, coconut milk and maple syrup to a medium pot over low heat, while stirring frequently.
Once the mixture is smooth and combined, remove from heat and stir in vanilla and salt, if using. - SPREAD INTO PAN: Pour into prepared pan and spread evenly with an offset spatula.
- CHILL FUDGE: Place the pan in the freezer while you make the white chocolate layer.
- MAKE THE WHITE CHOCOLATE FUDGE: In a large heat-safe bowl, add the cacao butter and heat over a double-boiler until melted. Stir in the cashew butter, coconut oil and maple syrup and continue stirring until smooth. Remove pot from heat then add vanilla and salt if using.
- SPREAD OVER CHOCOLATE LAYER: Remove pan from freezer and spread the white chocolate layer on top of the chocolate fudge layer using an offset spatula. Top with optional crushed peppermint candies.
- CHILL IN FRIDGE: Allow to set for about 3 hours or place in the fridge to speed up the process.
- CUT INTO SQUARES: Lift fudge out from pan using the parchment overhang and cut into 1-inch pieces. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Tips for Success
- Line the Pan: Lining your loaf pan with parchment paper will help you pull your fudge right out when it’s finished. Be sure not to skip this step, or it may stick to the pan.
- Mix Candies into Fudge: You can never have enough peppermint crunch, in my opinion. Make your fudge even mintier by mixing in some crushed peppermint in addition to sprinkling it on top.
- Don’t Cook on High Heat: If you’re melting your oils over the stove, be sure the burner is set no hotter than medium-low.
- Crush Peppermints in a Bag: The easiest (and cleanest) way to crush your peppermint candies is by putting them in a sealed plastic bag and using a rolling pin or a wooden spoon to crush them up.
Homemade White Chocolate Fudge Variations
Toppings – add chopped peanuts or shredded coconut for a nice crunch.
Maple syrup – you can sub with Lakanto sugar-free maple syrup to make this white chocolate fudge keto or use coconut nectar or honey if not vegan.
Coconut oil – you can also sub with vegan butter OR ghee if not dairy-free
Storage and Freezer Instructions
This keto chocolate fudge can be stored in an airtight container in the refrigerator for up to one week.
How to Store Homemade Fudge
Once your fudge has set in the freezer, you can transfer it to the fridge. Just be sure to keep it in an airtight container. You can layer the fudge with parchment paper to keep it from sticking to itself. This fudge will stay fresh in the fridge for two weeks!
Can I Freeze Fudge?
Want to store your peppermint fudge for longer? You can keep it in the freezer for extended storage. It’s perfect for making in advance! Frozen fudge will last for up to 6 months, if stored properly. Simply thaw it overnight in the fridge before enjoying.
More easy holiday treats:
This White Chocolate Fudge is sweet, creamy and easy to make with just a few simple ingredients. It's the perfect easy holiday treat and makes a delicious gift to package up for neighbors, friends and family! Vegan, dairy-free, gluten-free and can be made low carb, keto or paleo-friendly.
- 1 14-ounce can chopped dairy-free chocolate or dairyfree chocolate chips
- 1 1/2 cups chopped dairy-free chocolate or dairyfree chocolate chips , we like Hu' s Kitchen or Lily's Sweets
- 1/3 cup full-fat canned coconut cream, chilled for 4 hours or overnight , we like the one from Trader Joe's, you can also just scoop out the thickend part of canned coconut milk that has been chilled overnight.
- 1/3 cup teaspoon pure maple syrup , or sub with other liquid sweetener such as Lakanto sugar-free maple syrup for keto
- 1 teaspoon vanilla extract
- 1/8 tsp fine sea salt
- 6 oz raw cacao butter (cocao butter)
- 1/3 cup creamy unsalted cashew butter
- 3/4 cup pure maple syrup , or sub with other liquid sweetener such as Lakanto sugar-free maple syrup for keto
- 1 teaspoon vanilla extract
- 1-2 tablespoons crushed sugar-free or vegan peppermint candies OR sugar-free vegan candy-canes - you can also use YumEarth or Wholesome Sweet Candy Canes for a gluten-free vegan option
Line an 8" X 8" pan with parchment paper or foil and spray lightly with nonstick spray
MAKE THE CHOCOLATE LAYER: Add the chocolate, coconut cream and maple syrup to a medium pot over low heat, while stirring frequently.Once the mixture is smooth and combined, remove from heat and stir in vanilla.
SPREAD INTO PAN: Pour into prepared pan and spread evenly with an offset spatula.
CHILL FUDGE: Place the pan in the freezer while you make the white chocolate ayer.
- Pour the mixture into prepared pan, smoothing the top with an offset spatula. Place the pan in the refrigerator to cool.
In a large heat-safe bowl, add the cacao butter and heat over a double-boiler until melted. Stir in the cashew butter and maple syrup and continue stirring until smooth. Remove pot from heat then add vanilla and salt if using.
SPREAD OVER CHOCOLATE LAYER: Remove pan from freezer and spread the white chocolate layer on top of the chocolate fudge layer using an offset spatula. Top with optional crushed peppermint candies.
CHILL IN FRIDGE: Allow to set for about 3 hours or place in the fridge to speed up the process.
CUT INTO SQUARES: Lift fudge out from pan using the parchment overhang and cut into 1-inch pieces. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months
Did you try this recipe?
Agness -
This was so delicious! Thanks