Pecan Pie Cheesecake Fudge
Pecan Pie Cheesecake Fudge | Yes, this Pecan Pie Cheesecake Fudge is insane. So be prepared you may have to hide it. 🙂 I combined the best of three dessert treats together! Pecan Pie, Cheesecake and Fudge! Unlike cheesecake which needs to be refrigerated, this fudge can be stored at room temperature. Which makes this the PERFECT travel safe treat! Off to Grandmas house you go! Armed with the BEST fudge EVER! 🙂
NEW…NEW…NEW…Included in the recipe card is a QR Code for the Pecan Pie Cheesecake Fudge Recipe. Scan the code, print out the recipe and watch the video while you make the fudge.
How to Make Pecan Pie Cheesecake Fudge
- FOR THE PECAN FILLING
- Preheat oven to 425 degrees.
- Line a 8×8-inch baking dish with foil (I used non stick foil) and spray with non stick cooking spray.
- Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
- In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
- Cook for 2 minutes.
- REMOVE FROM HEAT AND STIR IN THE SWEETENED CONDENSED MILK Slowly pour over crackers.
- Use a spatula to make sure all the crackers are covered.
- Bake 10 minutes.
- Set aside and make fudge topping.
- FOR THE CHEESECAKE FUDGE
- In a medium saucepan combine the white chocolate chips, butter, salt,condensed milk and dry pudding mix; heat until melted and smooth.
- Add the marshmallow; stir until melted and smooth.
- Pour hot fudge over filling. Smooth using an off set spatula.
- Sprinkle on pecans, press down with the palm of your hand.
- Refrigerate until set (at least 2 hours or overnight).
- Remove from refrigerator.
- Carefully remove foil making sure to get all the pieces and cut into small squares.
MORE RECIPES USING PECANS
- WHITE CHOCOLATE TOFFEE PECAN BARK
- MAPLE PECAN BUTTER
- CARAMEL PECAN PUMPKIN BARS
- PECAN PRALINE BREAD PUDDING
- THANKSGIVING SKILLET PECAN CORNBREAD
BEFORE YOU BEGIN THIS RECIPE REMEMBER….MAKING FUDGE IS A SCIENCE! NO GUESSING..YOU HAVE TO MEASURE EVERYTHING.
Pecan Pie Cheesecake Fudge
Yield:
64 1-inch pieces
Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Scan QR Code (found below) to watch a detailed video↓
Ingredients
For the Crust and Filling:
- 16 saltine crackers
- 1/2 cup butter
- 1/2 cup light brown sugar, packed
- 2/3 cup sweetened condensed milk
For the Cheesecake Fudge:
- 3 cups white chocolate chips
- 1-1/2 tablespoons butter
- pinch of salt
- 1 cup sweetened condensed milk
- 1-1/2 cups marshmallow cream (the equivalent of one 7 ounce jar)
- 1 - 3.4 ounce instant cheesecake pudding mix, DRY
- 1 cup pecans, chopped
Instructions
For the Crust and Filling:
- Preheat oven to 425 degrees.
- Line a 8x8-inch baking dish with foil (I used non stick foil) and spray with non stick cooking spray.
- Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
- In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
TIP: Make sure the sugar mixture is at a COMPLETE BOIL before cooking to the 2 minutes.
- Cook for 2 minutes.
- REMOVE FROM HEAT AND STIR IN THE SWEETENED CONDENSED MILK
- Slowly pour over crackers.
- Use a spatula to make sure all the crackers are covered.
- Bake 10 minutes.
- Set aside and make fudge topping.
For the Cheesecake Fudge:
- In a medium saucepan combine the white chocolate chips, butter, salt,condensed milk and dry pudding mix; heat until melted and smooth.
- Add the marshmallow; stir until melted and smooth.
- Pour hot fudge over filling. Smooth using an off set spatula.
- Sprinkle on pecans, press down with the palm of your hand.
- Refrigerate until set (at least 2 hours or overnight).
- Remove from refrigerator.
- Carefully remove foil making sure to get all the pieces and cut into small squares.
- Store at room temperature.
Open the camera on your phone, hover over this code to gain access to a step by step video. A drop down will appear at the top of your phone screen, click the drop down.
Notes
NOTE: If you can't find cheesecake pudding you can substitute with vanilla pudding.
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I must make it … then hide it from myself, LOL 🙂 Thank you!
Hi Brenda,
Haha… I made it, had one piece and sent it out of the house for others to enjoy. {That’s my secret} Always get it out of the house! 🙂
This looks fantastic! I am drooling!! Will have yo try this
This sounds wonderful. Can you freeze it?
Hi Wanda, I don’t know for sure this is a guess but I would say yes. 🙂
This is the most creative and original recipe I’ve come across in years! I will definatly be making this…
Thanks Mikeline! 🙂
do you think you could sub in the candy coating for the white chocolate chips? white chocolate gives me a headache :/
Hi Kristen, Yes, I think you can. Good Luck and Happy Thanksgiving. 🙂
My pecan pie layer stuck to the foil, any idea what I may have done wrong?
Hi Lisa,
Did you fill the bottom with all the crackers? Maybe that was it. I don’t know. That didn’t happen when I made the recipe. I hope you were able to peel the foil off. 🙂
Use Reynolds non-stick foil or spray with Pam.
Try parchment paper works great, doesn’t burn and pulls easily. You can easily lift baked goods from the pan.
Quick question, does it matter if the crackers are crushed or not? I assumed crushed. The recipe looks delicious and I’m currently trying to make it! Thanks!!
Hi Samantha,
No crushed. You lay them in a single layer. 🙂
Can you use Graham Crackers instead; or is the saltine crackers a part of the flavor
Hi Barb,
Yes, you can use Graham Crackers but I think the salty taste of the saltine crackers adds another layer of flavor. 🙂
what is the best way to cut these
Hi Kim,
Once you lift the fudge out of the pan and remove the foil. Use a big sharp knife. 🙂
Can you use parchment paper instead of foil?
Hi Lisa,
Sure, I think it’s easier to peel off the foil if it gets stuck in the creases. 🙂
non-stick foil is great!
GREAT TIP! Thanks. 🙂
What is the cheesecake pudding mix? Is it actually in a pudding box or is it a no bake cheesecake mix?
Hi Amy,
It’s an instant pudding mix. It’s in the area of the other pudding mixes but on the bottom shelf at my grocery store. 🙂
I made this with coconut pudding mix because it was all I had but it was a huge hit! I have gone to 3 stores and the only cheesecake pudding mix I find is sugar-free. Is this what you use? Thanks!
Hi Alicia, No….you’ll need the regular box of pudding. The sugar free boxes don’t have enough mix in them. I have also used vanilla pudding. It doesn’t taste as good as the cheesecake pudding but it’s still good. 🙂 Do you have a Walmart or Kroger store in your area? That’s where I have found it.
My sister brought this to our family gathering – It was gone in about 20 minutes…….absolutely to die for!
Hi Robin,
That’s awesome! Thanks, I love hearing that other families have enjoyed my recipes. 🙂
there is no way to get that many crackers in a 8 by 8 baking dish. what kind of dish did u use.
Hi Vonda, I used an 8×8 baking dish. The end layers might of been over lapped a little but they all fit. 🙂
the candy is delicious
Yay! I’m glad you liked it.
Do these have to be refrigerate or stored at room temp? I want to ship some, but am unsure if it will spoil.
Hi Nancy,
Yes, since this is baked like all other fudge I think shipping it would be fine.
On another comment about refrigeration, you said they can be stored at room temperature. Here you say must be refrigerated unless serving. Please what is the correct one?
Hi Barb, To answer your question about the marshmallow cream…Yes, a 7 ounce container is all you need. The answer to whether or not the fudge needs to be refrigerated. Since it’s baked and cooked on the stove top I would treat it like any other fudge. Storing at room temperature it fine. I have since change those answers in question. 🙂
Thanks Sheryl for clearing everything up so quickly. This recipe is going on my to try list for sure.
I clicked your “printer friendly” button… You call ((7 pages)) printer friendly?? What a waste of ink!! Should have just wrote it down.
Sandra, at the top of the print page you have the option of deleting anything like photos and even text from what you print also, if you scroll down to where the recipe is there is another print option that will automatically take the pictures out for you which is only 2 pages.
My goodness Sandra……….this woman just shared a wonderful recipe with you. It is not her fault that you are not familiar with various printing options or how to use your own print preview on your computer. It’s your angry, negative vibe that keeps people from being generous and kind in this world. I am so sorry SHeryl that you even chose to respond kindly to this woman!
My aunt made these last year and they were to-die for. The butter/sugar mixture really soaked into the cracker – to the point where we had no idea saltines were the bottom layer. HOWEVER, when I made it – the butter/sugar mixture didn’t soak into the cracker. The crackers were kind of dry and I’m not sure why it didn’t soak into the cracker. Any ideas? Maybe I didn’t bake it long enough…
Hi Morgan, I’m sorry to hear that. I don’t know what could of gone wrong. A couple of guesses are maybe you forgot one of the ingredients like to add the condensed milk or you added too many crackers. 🙂
It may be the brand of crackers,
I made this Yummy recipe and the mixture didn’t soak up in the crackers either 🙁 hoping it turns out ok.
Shadera, It’s not supposed to soak up the crackers just cover them with a caramel coating. You still want a little crunch and a little salty taste. I hope it turns out for you too! 🙂
Hello Sheryl, I just printed out your yummy looking recipe. I can’t wait to try it. (oh my I think I just gained a pound looking at the picture of this fudge) hehehe. I will probably wait for Thanksgiving or earlier if going to visit friends. (too much goodness for me and my hubbie). Cheers.
I totally get what you mean Joann. I never keep dessert here. I share it. 🙂
Three desserts in one – I love it! 🙂
And sinfully good. 🙂
I’m always up for a new cheesecake to try! My husband’s family would love this one full of pecans!
Oh he is going to love this one Julie. 🙂
This is absolutely FABULOUS! I need need need to try it!
It was a little addicting. 🙂
Hi Sheryl!
I love your recipe and I’ve been wanting to try it. However, I can’t find the Jell-O cheesecake putting listed in the recipe no matter where I look. I’ve found the Jell-O No Bake cheesecake dessert so I was wondering if I could use this as a substitute. Also, can I leave out the marshmallows? Thank you in advance for tasking your time to answer this question and I hope the finishing product turns out just as good as yours looks!
Hi Fahima,
I’ve noticed when looking for the cheesecake pudding mix some stores put it next to the cheesecake kit and not with the other pudding mixes. I found mine at Safeway. I’m sorry but you do need the marshmallow cream (not marshmallows). That’s what adds volume and a fluffy texture. If it’s the flavor you don’t like you don’t need to worry because you can’t taste the marshmallow.
Jell-O Brand makes a cheesecake pudding mix. I’ve used it for several different recipes.
Can you use chocolate chips instead of the white chocolate?
No, I would stick with the white chocolate. Sorry Sally. 🙂
Hi. I would say yes, you could use chocolate chips. The white ones are only for color. If you don’t mind the color of the filling not being white, then by all means use the milk or bittersweet chocolate chips. I’m trying this tonight and thought I’d try it in two batches, one with white chocolate and one with dark chocolate. Looking forward to it!
I did make this with Ghiradelle semi choc chips, my husband loved it. He said I could make this anytime I like! lol
Yay Sally! I’m so glad he liked it. 🙂
Well Libby, Yes, you can use chocolate but the difference between white chocolate and milk or semi sweet chocolate chips is not only the color but the flavor. They are completely different.
I would love to see this recipe adapted for a 9″ x 13” pan. It sounds simply delicious.
Hi Joan, I don’t see why you can’t double the recipe. They may be a little thicker but I think fudge would still turn out great. 🙂
Am definitely gonna make these! A couple questions though. You think it would be ok with my homemade marshmallow recipe? Also, would these be ok sitting out for a few days….meaning not stored in the fridge? Thinking of adding to my holiday gift baskets but want to make sure they would hold up. Thanks!
Hi Janet, You can never go wrong adding yummy homemade marshmallow cream. Because there’s no cream cheese in these, it is perfectly safe to store them at room temperature. 🙂
How long do you recommend you can store? Will it last like 5-7 days if made ahead of time? 🙂
Hi Nancy, Yes, I think the fudge will stay fresh up to seven days. But you better hide it! HA!
1.5 cups of marshmallow cream – can I get that out of a 7 oz jar or do I need the bigger one? We wouldn’t use it for anything else, so I hate to get the big size if I only need the smaller one.
Hi Melissa, Yes, the measurement listed is the equivalent of one 7 ounce jar.
I can’t find the cheesecake instant pudding. Can I use the no bake cheesecake mix?
Hi Wendi,
It’s worth a try. Only add as much powder that would be in a pudding package. Good Luck! 🙂
Hi Sheryl I had a lot of trouble find the cheesecake pudding too. I use it in many recipes so I was at the point of ordering a whole case. I found the sugar free but it is not the same. I ended up going to Jello’s website and found which store near me carried it. They had it on sale so I bought 10 boxes. If many see your recipe it will be gone soon . My is setting up now
That is an awesome tip Susan. I’ll add that link to the recipe so others can find it too. Thanks!
The recipe looks yummy.I would like to know with what I can replace brown sugar if it is possible?
Maybe molasses Anifeja, this is only a guess. Anyone else?
If all else fails in finding the cheesecake pudding, you can find it on Amazon!
Awww Sorry you had a hard time finding the cheesecake pudding Linda.
Oh my goodness, looks delicious gotta make it. Taste and get it out of the house!
LOL Bernadette, That’s exactly what I do. 🙂
What is the marshmallow cream? Is that just marshmallow fluff?
Yes Gillian it’s also called Marshmallow Fluff. 🙂
I made this and found that when I took the crust out of the oven that some crackers had floated to the top of the mix. Also I noticed that it was super oily. Is that normal? I followed the recipe exactly with the 1/2 cup of butter
Hi Gillian, The filling is supposed to incase the crackers. Meaning some of the filling is under the crackers and some of it is on top. Maybe you needed more crackers. I overlapped them a bit. Did you use real butter or margarine? I did not have the oily problem. This is the first I’ve heard of that issue. I hope you give this recipe another try. It is a delicious recipe. 🙂
Tasted wonderful but doubled the batch. Cheesecake did not harden and was falling over, crackers were stuck the foil. I even freezed the cheescake fudge for about 3 hours and it did not harden. Any ideas on making it firm up or getting the crackers to not stick to the pan?
Hi Kasey, Did you use a larger pan for the larger amount of fudge? I will agree the fudge did stick a little to the foil but I was able to peel if off. How about using parchment paper next time. I didn’t have any problems with the fudge not setting. Was it humid? Humidity always makes candy making difficult.
Hi Brenda!
I just LOVE your recipes! You are so creative and fun!!!
This recipe looks positively divine! I was wondering if you had any ideas for substituting something for the pudding mix? Do you think I could use real cream cheese with some cornstarch to replace it? I hate to bother folks with substitutions, but sometimes they know if something else might work!
Thanks so much for all you do!!!
Kari
Hi Kari, I wish I could help you with this one. All I can say is try it and good luck. I found the pudding at Walmart. 🙂
Oh Sheryl!!! I can’t believe I called you by the wrong name! I am so sorry!!!
LOL Kari. 🙂
This dessert looks absolutely amazing! I see where you said make fudge topping; however, how did you make your fudge topping and how much fudge do I need. Maybe I overlooked it or something but if you don’t mind, I would love to know. Thanks!!
Hi Caromanda,
The fudge topping is the cheesecake fudge. The amount is in the ingredient list. 🙂
Love this recipe..Ive made it twice this month already..Everyone loves it..making some for work tomorrow..This has turned out perfect both times I’ve made it..followed the directions exactly had no issues!! Thanks for sharing this
Hi Tina, Thank you so much for taking the time to write such a sweet message. I’m so glad you like the recipe. 🙂
My sister made this for a get together last year – I think I ate 4 – 5 pieces! – It’s so great – I’m making it for a bake sale this weekend – I’d be willing to bet I’ll be requested to make it again next bake sale 🙂
I’m confused. At one point you say that this does not need to be refrigerated and at another point you say it should be refrigerated until serving.
Hi Cindy, It says place in refrigerator until set and then you can store it at room temperature.
I will be making this for Thanksgiving looks delicious .
WooHoo! Glad to hear it Grace. 🙂
How long did you leave in frig.
Hi Linda, At least 2 hours or overnight. 🙂
This recipe sounds so amazing! Hope I didn’t miss this question in the comments but, does this recipe double easily? Or…should I just make two batches? Thank you so much!
Just to be safe Doni, I would make two batches…and yes this recipe is amazing. 🙂 I also have a caramel pumpkin one that is awesome too. Maybe instead of doubling this one you could make one of each. 🙂 Here’s the link to the other one. https://www.ladybehindthecurtain.com/caramel-pumpkin-fudge/
Hi. This looks delish. Do you think I could make the fudge in a pan with
Individual square cavities? Maybe spray with Pam. Is it
Really sticky? Might not come out?
Hi Lisa, I think that’s a great idea. The fudge sticks to the foil a little but I think it would be fine.
Thank you!
Cannot use nuts, there is an allergey,can I use toasted coocnut
Lil
Hi Lil,
I think that is a great idea for a substitution.
An office coworker made this and we all loved it. Since then, a couple of us have made this same dessert, and our “crust” is much more gooey than was the lady’s who made it originally. Any thoughts? We’ve left in over night…maybe it’s supposed to be rather gooey. Maybe the first lady is the one who messed up!? Just curious.
Hi Tommy, no the fudge is not supposed to be gooey. I have a couple of ideas as to why your fudge (crust) didn’t turn out. First, did you cook the butter/brown sugar mixture at a boil not simmer for 2 minutes? Second, did you add the sweetened condensed milk AFTER the sugar mixture was done cooking? Not while it was cooking. I hope this helps. Happy Thanksgiving 🙂
Hi Sheryl, I made this for Thanksgiving tomorrow , but my pudding mixture didn’t set up, I put it in fridge all evening, it has a great taste . Was I suppose to put the cheesecake pudding in dry and not make it up. I have it in freezer now, we r still gonna use because it does have a great taste. Thanks so much for a great recipe
Sorry to say Carrie that you were not supposed to make the pudding. It was supposed to be added dry. Have a nice day tomorrow. 🙂
Thanks Sheryl, Happy Thanksgiving
I missed the cooking step for the crust is there anything I can do to correct it (it is already all put together) would it hurt to bake it now? Or will it still set?
Hi Nicole,
I’m sorry but you’ll have to start over. 🙁
This might sound really silly, but when making the cheesecake fudge do you use one and a half (1 1/2) tablespoons or a half (1/2) tablespoon of butter; also for the marshmallow cream is it (1 1/2 cups) or (1/2 cup); and lastly is it one package (3.4 ounces) of instant cheesecake pudding mix?
Hi Missy, I know that might look a little confusing. To help you look at whether I say cup or cups or tablespoon or tablespoons. In this instance I say cups and tablespoons which means the bigger portion is the correct amount.
This looks so delicious.. I am so going to make this for Christmas.. I didn’t find this in time for Thanksgiving.. I have tried several recipes, that you have posted and each one has been delicious.. I can’t wait to make this one.. Thanks so much for sharing..
Thanks Sandy for the sweet words. 🙂
Can’t wait to try your recipes! Thanks for sharing them! That’s so thoughtful of you! May God bless you and Merry Christmas!
Thanks have been looking for recipe forever!
WooHoo! Glad you found it Christine. 🙂
Hey Sheryl,
I will be trying this recipe for my Christmas Eve dinner. I think it will be a major hit!
I think you might be right Lala. 🙂
Sheryl, I want to say first what an inventive recipe. I made this last night and had a problem with it being grainy. When I pored in the pudding mix while stiring to mix it well the bottom began to scorch. I had it on very low. Any help would be nice as I’m in the middle of getting goodie trays ready for Xmas. Thank you
Hi Teri, There is no reason any of those ingredients should be grainy. The only thing I can think of is that your heat was still too hot. Good luck on your Christmas trays. 🙂
Thank you for getting back with me so soon. I am going to make this again today and take your advice. Have a Merry Christmas!
Do you use salted or unsalted butter? I always use salted butter and also add the salt called for in recipes – but some recipes are so specific about using unsalted butter. Does it really make much of a difference?
I can’t wait to get to the store & I’m going to buy enough for 2 or 3 batches! I know my family will LOVE these!
When baking or creating anything sweet I always use unsalted butter. I’ve never tried salted so I don’t really know how much of a difference it would make.
Hi, I just put mine in the fridge to cool, however the white fudge seemed gritty almost like the pudding didn’t dissolve…..perhaps after it cools it won’t be that way. I can’t wait to try it.
Hi Pat, Yes, that is the problem. Perhaps you didn’t stir it long enough in the hot mixture. Don’t worry the pudding will absorb some moisture while it’s in the refrigerator and be fine. 🙂
Can real cream cheese be used. I just made these, hard time finding pudding too, and am waiting for them to cool.
Hi Suzanne, I don’t understand the question. You said you made the fudge. Does that mean you found the pudding or did you substitute in another pudding? If you have a Super Walmart that’s where you’ll find it. I don’t know about adding real cream cheese it will change the texture.
I am definitely doing these for Christmas this year!!
I love this!!! I was eating the white chocolate mix from the pan!!!! Well worth the time!!New family tradition!!!
Yay Suzann! I’m so glad you like it.
Absolutely love this recipe. Only problem I had was the Reynolds wrap stuck to the bottom. I guess I should have used a heavier foil. Still managed to get it all out but lost a lot of the caramel. I will try it again in a few days. My son loves this fudge.
Hi Donna, I’m so glad you love the recipe. Did you spray your foil with non stick cooking spray? You can also use non stick foil.
Well I made this yesterday for my husband (his request) saw your link on a friend’s facebook page and immediately sent it to me,this stuff taste amazing, the cheesecake fudge hardened beautifully, but I also had a problem with the “crust layer” mine is more like delicious gooeyness, the crackers seemed to have floated to the top while baking, I did use “Kroger” brand crackers, next time I make this (and I definitely will) I will try premium saltines and use a 9×13. But for now we will enjoy it the way it is in its messy gooyness
Sorry to hear you had this problem Hillary. I made this fudge the other day to double check that everything was correct. I even made it on a rainy day to see if that might be the problem. It came out perfect but I did get some ideas as to why some fudge recipes aren’t turning out. First, you have to measure everything. No pun intended but you can’t fudge on any of the measurements. As to your issue I would say you didn’t cook the bottom layer long enough on the top of the stove. Plus remember to add the condensed milk after you boil the sugar mixture. I hope some of these suggestions help. Thanks for trying my recipe. 🙂
I just finished cutting into this DELICIOUS fudge! It is awesome!! My bottom layer was still a bit chewy, is it supposed to be? It looks hard in your photos! Maybe I need to cook it a little longer? Regardless there won’t be an ounce that is wasted! Thanks for sharing!
Hi Colette,
Yes, the bottom is a little chewy but not enough to stick to your teeth. It should melt in your mouth. I’m glad you liked the recipe. 🙂
I might just adjust my baking time by a few minutes then! This was by far the BEST fudge I have ever had!! Thanks again
I think my caramel might have darkened a bit too much. It’s darker brown than the recipe. It smells okay, but will it make my fudge bitter? Should I start again?
I don’t think so Jenny unless you brunt it.
This recipe looks absolutely divine, and I can’t wait to try it! I was wondering though if the fudge mixture has to be cooked to a certain temperature in order for it to set properly?
Hi Trish, No certain temperature needed.
Can’t wait to try the Pecan Pie Cheesecake Fudge
You will love it Maida! I’m in the process of editing a video for it right now. I hope to have it up in a few days. 🙂
Hi Sheryl, I made your Pecan Pie Cheesecake Fudge today and it came our perfect. Thank you for taking the time to post that video and for adding tips and notes to the recipe. They were helpful. Can’t wait to try your pistachio fudge next!
Hi Anthony, Thanks so much for your kind words. I’m glad the video was helpful. You will love the pistachio fudge! 🙂
Thank you. I will. Appreciate it. Even though the bottom did not cook and was liquid, it tasted wonderful. Thank you, you were so kind to answer.
I am making this for a women’s ministry event at my church tomorrow night. I did double the recipe using a 9×13 pan, but otherwise followed it to a T. Thanks!
Lucky Ladies….they are going to gobble that up Julie!
I made this recipe, crackers floated to top. I used margarine!! When I sliced into it, the brown sugar floated to top. What did I do wrong.
Hi Diane, Margarine has lots of water and less fat then butter. Butter is a must when baking and making candy. Try again and use butter. The results will knock your socks off! 🙂
Hi, I’m from Australia and would like to try this amazing dessert. Can you please tell me what marshmallow cream is. Thank you.
Hi Bev, Here’s a link to show you. http://www.soap.com/p/jet-puffed-marshmallow-creme-1205628?site=CA&utm_source=adcenter&utm_medium=cpc_S&utm_term=KFT-1097&utm_campaign=bingproductads&cvosrc=cse.bing.KFT-1097&CAWELAID=500001850000681405
I made this fudge and it was amazing!!! Love, love love it!!!
Thanks Tari! That’s awesome! 🙂
I just cut these up and offered a square to my daughter’s 15 year old boyfriend. As I went back into the kitchen to cut up more squares, I realized that he had followed me and was already asking for more before I could turn around. When he Leaves this evening, he’ll be taking home extra for him and his parents. What a delicious recipe. Thank you for sharing!
Great story Sharon! Thanks for taking the time to share it! Merry Christmas! 🙂
At what temperature did you melt the chocolate?
Hi Iris, The fudge is melted on top of the stove on medium high to medium setting.
Hi Sheryl, is it possible to nominate someone for the Nobel Peace Prize for a fudge recipe? I make TONS of Christmas goodies every year. I always add new and remove the mediocre. This is hands down the most divine thing I’ve made yet. I will be making this every year now forever! They not only taste sensational but look beautiful as well. Nailed it on my first try thanks to your directions.
Hahaha…Lisa! Thanks so much for your kind and sweet words. I’m glad the recipe turned out and am honored that it will grace your yearly Christmas goodie tray. 🙂
This recipe is absolutely wonderful. I’ve made this on MANY occasions and everyone loves it. We had a Bake Off last year for work, I work with about 700 people. So everyone voted and I won with this recipe. Our bakeoff is coming up again next month so I’m checking out your recipes once again. 🙂 BTW I do give your site credit for the recipe and print it straight from this page!!! Love it!!!
Hi Tina, That is wonderful news! Check out my pecan pie bread pudding. I just made it again (for my dad). I had forgotten how delicious it was and easy to make. Please let me know what you decide on for this year’s bakeoff. Sounds like tons of fun!
Outside USA: Can’t get Cheesecake Pudding in a box/packet, can’t get Sugar Loaded Marshmallow stuff in a Jar/Can.
Please Advise?
Australian foods are pretty good, but we mostly avoid some the of the Corn-Syrup filled ‘delights’ that you guys seem to consider normal, but sometimes, if I wanna make stuff from an American recipe, I need some of those sins…
Hi Paull, I have made this fudge using vanilla pudding…..I missed the cheesecake flavor but it was still tasty. You can make your own fluff just by melting marshmallows. If it were me I would just order both items on Amazon. HA! 🙂
I’m going to make this to send in a care package overseas, do you know how long it will keep in an air tight container
Hi Jess, I would say at least a week.
The measurement for the white chips are confusuing to me. I just found and want to make this recipe. I know my husband will love it. For the Australian folks cupcake jemma has a utube video about making your own marshmallows if the cant find them.
Hi Lynn, You’ll need 3 cups of white chocolate chips which is almost two 11 ounce bags.
This is creative!
What a gorgeous creation!
I made this last night. I used ready-made pie crust instead of crackers. It tastes really good, but the fudge part is super sticky, and doesn’t have the consistency of traditional fudge. I refrigerated it overnight. Then took it out, cut it, and when it got to room temperature the edges started “melting”. I was wondering if 1 and a half Tbsp of butter is too much, of is it just supposed to be a 1/2 Tbsp? Thanks.
Hi Davissa, The butter measurement of 1 1/2 tablespoons is correct. Was it humid the day you made the fudge? Making candy on humid days using never comes to a good end. Trust me it’s happened to me many times. If that’s not the case….did you watch my video? Maybe it can help you figure out what went wrong. I’m kind of thinking using pie crust instead of crackers might be the problem. The crackers will soak up some of the butter while the pie dough will not. I hope this helps 🙂
I can’t get the caramel to work. I’ve tried it three times and the butter keeps separating out. Any suggestions?
Hi Kenna, I have two questions….Did you start the boiling timer after the brown sugar and butter started to boil and did you take it off the burner to add the condensed milk. Also, make sure you accurately measured everything. 🙂
I made this recipe last year for our Independence Day party. To say it was a success is an understatement. Now, it is a MUST at any pot luck I attend.
“You’re bringing that fudge, right?” is added at the end of invitations. It’s insane. Thank you so much for sharing this recipe!
Hahaha…..that’s awesome Andrea! Thanks for sharing! 🙂
I don’t like to use any processed food in my baking. Can I substitute all the dry ingredients I use to make a homemade vanilla pudding, in place of the bought instant pudding? The recipe sounds fabulous. As soon as I receive your answer, I will make it.
Hi Carol, The pudding is in dry form, so if you have a pudding recipe that you can use before adding milk then yes. Just make sure it’s the same measurement of dry that’s in a store bought box of pudding mix. Also, the pudding mix is cheesecake flavored. If you use vanilla flavored it will change the flavor of the fudge some.
OMG!!! This looks delicious! I’ve been looking for a recipe to add crumbled praline candy to. Do you think subbing praline pecans will make it too sweet?
Hi Renee, You do need a sweet tooth for this cheesecake fudge but it’s worth every bite. Maybe you could add a mixture of the candy and nuts to balance it out.
Should the fudge be cooked to softball stage?
Hi Jonathan, I didn’t have a candy thermometer in the mixture when it was boiling. Bring the candy to a full boil and continue boiling for 2 minutes.
I am a health professional. A while ago, a recovering patient’s grateful wife brought this fudge in. It was a massive success. Your awesome recipe brought some cheer into our workplace.
Hi L. Lemon, Thank you for sharing your wonderful story.
I can’t seem to get the saltines to stay on the bottom they’re always floating to the top when I add the first layer!!! What am I doing wrong!?!
Hi Laya, Slowly pour the filling over the crackers.
I do pour slowly, guess I need to go slower? Do I wait for it to cool at all before pouring?