There is nothing quite like the scent of warm sweetness filling the kitchen as you lift the foil from an 8×8 pan of White Chocolate Mascarpone Fudge; it greets you with a gentle, creamy aroma and a soft, satin texture that melts on your tongue. The first bite offers a cloud-like creaminess from the mascarpone, the clean sweetness of white chocolate, and a whisper of vanilla that keeps everything from being cloying. A pinch of salt wakes up the flavors, and the set is firm enough to cut into pretty squares but tender enough to give easily when you bite in.
This kind of fudge has a way of feeling like a family heirloom even when it’s new the sort of sweet that people pass around at neighborhood potlucks, holiday cookie swaps, and rainy afternoon visits. It pairs well with simple staples: a bowl of soup, a plate of roasted vegetables, or a steaming pot of coffee for a casual visit with friends. If you adore rich, creamy cookies and small-batch sweets, you might remember the way those treats bring people together; a soft square of this fudge does the same. For another creamy treat that’s a little different, try the white chocolate macadamia mascarpone cookies from the pantry file for inspiration: white chocolate macadamia mascarpone cookies.
This version is downright simple and practically foolproof. With just a handful of ingredients and a few minutes of gentle heating, you mix until smooth, pour, chill, and you have a glossy, sliceable sweet. No candy thermometer, no long stirring, and no tempering required just a little patience while it sets in the fridge. It’s the kind of recipe that welcomes helpers; grandchildren can stir while you smooth the top, and everyone gets a square when it’s time to taste.
Why this recipe works
Texture is everything in a soft, creamy fudge, and this recipe leans in where it counts. White chocolate chips give the fudge its body and sweet, milky backbone. Unlike dark chocolate, white chocolate is higher in cocoa butter and milk solids, so it melts into a silkier base. Mascarpone cheese adds a tender, cheesecake-like richness. It’s higher in fat and lower in water than cream cheese, so it keeps the fudge creamy without making it grainy or watery. Sweetened condensed milk acts as both sweetener and binder; the thick, syrupy milk helps the chocolate set into a smooth, sliceable square while keeping the texture pliant. Vanilla pulls those flavors together and the pinch of salt cuts through sweetness, making every bite more interesting.
Ease of cooking is another reason this recipe works for busy households. Melting white chocolate can be fussy, but using short bursts in the microwave while stirring frequently keeps the heat gentle and controlled. You avoid the risk of overheating chocolate, which can seize and become grainy. The mascarpone folds in easily when it’s at room temperature; it blends into an almost velvety emulsion that gives the fudge a soft mouthfeel rather than a dense block. Refrigeration is the gentle finalizer: it chills the cocoa butter and dairy so the fudge firms up but doesn’t become hard like a brittle candy.
Each ingredient has a clear role and they work in harmony. If you wanted to tweak texture, small changes have predictable effects: more mascarpone softens the set and makes the fudge more spreadable; a touch less sweetened condensed milk makes the fudge slightly firmer. The short ingredient list is also forgiving small variances in quantity won’t ruin the batch, which is perfect for family kitchens where exact precision isn’t always practical. The result is a creamy, approachable sweet that looks elegant on a plate but feels like comfort in every bite.
How to prepare White Chocolate Mascarpone Fudge
This is a straightforward, hands-on process that comes together quickly. First, measure and have your ingredients ready; that makes the short cooking window much easier. The most satisfying part of the process is stirring the warm chocolate and sweetened condensed milk until they melt together into a glossy, thick ribbon. That moment when the mixture becomes smooth and the kitchen fills with a gentle vanilla-scented warmth is the reassurance that you’re on the right track.
After the chocolate is melted, folding in mascarpone is calming work it transforms the mixture from glossy to luxuriously creamy in seconds. Pouring the mixture into a lined pan and smoothing the top with a spatula feels like finishing a little piece of homemade art. The final reward is simple patience: an hour or two in the fridge and you’ll be cutting clean, tender squares. Remember to use an 8×8 pan lined with parchment or foil so you can lift the whole slab out to slice neatly.
Ingredients
- 2 cups white chocolate chips
- 1 cup mascarpone cheese
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk.
Heat in the microwave in 30-second intervals. Stir after each interval. Continue until melted and smooth.Stir in the mascarpone cheese. Stir in the vanilla extract. Add a pinch of salt. Mix until smooth.
Pour the mixture into a lined 8×8 inch pan. Spread it evenly with a spatula.
Refrigerate for at least 2 hours. Chill until the fudge is set.
Cut into squares. Serve and enjoy.
Serving ideas
Serve small squares of this fudge with three simple sides that feel familiar and comforting. First, place a few squares on a plate alongside a bowl of warm fruit compote for a sweet-and-tart contrast. Second, offer it with a platter of lightly toasted nuts and dried fruit so guests can pick and pair textures. Third, set it next to a simple cookie or biscuit for a butter-and-sweet pairing; a tender shortbread or a plain tea biscuit keeps the focus on the fudge. If you want to pair with another richer dessert, a slice of chocolate chip cookie cake with mascarpone frosting makes a decadent twin treat and complements the creamy notes nicely: chocolate chip cookie cake with mascarpone frosting.
For drinks, a cup of freshly brewed coffee or a nutty, lightly roasted tea is perfect. The bitterness in coffee balances the sweetness, and a milky chai or rooibos tea will echo the creamy elements without overpowering them. For an after-dinner touch, a small glass of cold milk is timeless.
Storing this recipe
In the fridge, tightly covered, these fudge squares will keep well for up to 7 days. Place them in an airtight container with parchment layers between stacks to prevent sticking. If you plan to keep them longer, you can freeze the fudge: wrap individual squares in plastic wrap, then place them in a freezer-safe container or bag. Frozen fudge will keep for up to 3 months. Thaw overnight in the refrigerator before serving.
When you want to serve from frozen, let the squares come up to fridge temperature first to avoid condensation forming on the surface. Reheating isn’t necessary; the fudge is best served chilled or at cool room temperature. If the texture seems a touch firm after refrigeration, leave a small tray at room temperature for 10–15 minutes before cutting to make slicing easier.
Helpful tips
Heat gently and stir frequently. White chocolate is sensitive to high heat and can seize, becoming grainy. Microwave in short 30-second bursts and stir between each one so the residual heat melts the last bits. If you prefer a stovetop method, melt the chocolate and sweetened condensed milk in a heatproof bowl set over a simmer of water, stirring until smooth. Either method works, but slow, even heat is the secret to a silky finish.
Bring mascarpone to room temperature. Cold mascarpone will resist blending and can break the smooth texture. Take it out of the fridge about 20–30 minutes before you plan to mix it in. Add it in small dollops and stir gently but thoroughly until it disappears into the chocolate. That keeps the final texture creamy and prevents little pockets of unmixed cheese.
Don’t rush the chill. The fudge needs time to set properly. While it can be tempting to cut into it early, patience pays off. Two hours in the fridge is the minimum; for cleaner slices, chill three hours or overnight. Line the pan with parchment or foil so you can lift the whole slab out for neat cutting. For the sharpest edges, chill until firm, then use a warm, dry knife dip it in hot water, wipe it dry, and make a single steady cut. Wiping the knife between cuts keeps edges clean.
Balance sweetness with salt and vanilla. A pinch of salt is small but important; it brightens the flavor and prevents the fudge from tasting flat. Use pure vanilla extract rather than artificial flavoring for the warm, round background note that makes the white chocolate taste more complex.
Make-ahead and gift-friendly. This fudge stores and travels well, making it a lovely hostess gift. Cut squares and wrap them individually in wax paper or place in small boxes with tissue. Keep chilled until ready to give away, especially in warm weather.
Follow these tips and you’ll avoid common pitfalls overheated chocolate, cold mascarpone, and impatient slicing and come away with a creamy, smooth treat that feels homemade and special.
Recipe variations
Add a bright twist: Fold in 1 tablespoon of finely grated lemon zest and a handful of dried blueberries or freeze-dried berry pieces before chilling. The citrus lifts the sweetness and the berries add a pleasant chew.
Nutty crunch: Stir in 1/2 cup of toasted almonds or pistachios for texture contrast. Chop them coarsely and toast in a dry pan until fragrant before folding them in. This adds a lovely crunch and a toasty note that pairs beautifully with the creamy base.
Chocolate swirl: Melt 1/4 cup of dark or milk chocolate and spoon small pools onto the surface after you pour the fudge into the pan. Use a skewer to swirl the melted chocolate through the white base, creating a marbled look and a flavor contrast in each square.
Common questions
Q: Can I make this on the stovetop instead of the microwave?
A: Yes. Use a heatproof bowl set over a pan of simmering water (double boiler). Stir the white chocolate chips and sweetened condensed milk until melted and smooth, then remove from heat and continue as directed.
Q: My fudge looks grainy. What went wrong?
A: Graininess usually comes from overheating the chocolate or introducing cold mascarpone. Use gentle heat, stir often, and make sure the mascarpone is at room temperature before mixing.
Q: Can I use cream cheese instead of mascarpone?
A: You can, but cream cheese has a tang and firmer texture. The result will be slightly tangier and denser. If you use cream cheese, soften it well and consider adding a splash more vanilla to round the flavor.
Q: Is there a dairy-free version?
A: For dairy-free, look for vegan white chocolate and a dairy-free cream alternative that behaves like mascarpone. The texture may differ, so test a small batch first.
Conclusion
This simple, cozy treat brings people together with its creamy texture and gentle sweetness; White Chocolate Mascarpone Fudge is one of those small, comforting pleasures you’ll reach for on holidays and quiet afternoons alike. For a bright, fruity spin that’s similar in spirit, see this lovely Lemon Blueberry Mascarpone Fudge variation for ideas to inspire your next batch.
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White Chocolate Mascarpone Fudge
- Total Time: 120 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
A creamy, soft fudge made with white chocolate and mascarpone, perfect for potlucks and holiday gatherings.
Ingredients
- 2 cups white chocolate chips
- 1 cup mascarpone cheese
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk.
- Heat in the microwave in 30-second intervals, stirring after each interval until melted and smooth.
- Stir in the mascarpone cheese, then add the vanilla extract and pinch of salt. Mix until smooth.
- Pour the mixture into a lined 8×8 inch pan and spread it evenly with a spatula.
- Refrigerate for at least 2 hours until the fudge is set.
- Cut into squares, serve, and enjoy.
Notes
Store in the fridge for up to 7 days or freeze for up to 3 months. For best texture, allow to come to cool room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American