White Chocolate Passion Fruit Fudge

White Chocolate Passion Fruit Fudge
White Chocolate Passion Fruit Fudge

It’s officially the season for all the sweet treats, and fudge is one of those items that always tops our list! My mom made chocolate pecan fudge every year to have around during the holidays and to give to friends along with homemade Pecan Tassies (Tarts), caramel candies, pies and more! There was never a shortage of sweets! So this year, we teamed up with Da Vine Foods to create a delicious fudge with passion fruit! This White Chocolate Passion Fruit Fudge is a melt-in-your-mouth delight, and is perfect to make during the holidays!

Old Fashioned vs Quick Fudge

While developing this recipe, we tried several versions of fudge from Old Fashioned Fudge to variations on quick 15-minute fudge. All the versions tasted great but ultimately we landed on this version being that it is much more approachable for anyone to make!

Old Fashioned Vanilla Fudge is typically made with just a few ingredients as the base, including sugar, cream and butter. The old-fashioned version can be quite finicky. It requires close attention to the temp of the sugar mixture through the soft ball stage of caramel development. The key temp to remove the caramel mixture is around 238°F, and a candy thermometer is necessary to get Old Fashioned Fudge to turn out. Additionally, it requires some effort to mix the caramel once cooled so that it becomes the fudge texture we all know and love. If you have several hours to devote to making homemade Old Fashioned Fudge, plus another 8-12 hours to allow the fudge to develop in the fridge, then go for it! Here is a recipe you can reference for making homemade Old Fashioned Vanilla Fudge if you have the time.

We chose the easier, and equally as tasty option that has white chocolate as a base instead.

White Chocolate Passion Fruit Fudge

This version of fudge uses white chocolate as the base, along with marshmallow cream, evaporated milk, sugar and butter to create that fudge-y texture. The process for making this version is much easier than Old Fashioned Fudge and only takes about 15 minutes of active work. The result is a super creamy and luscious melt-in-your-mouth fudge that has a nice passion fruit flavor from Da Vine Food’s Passion Fruit Puree.

White Chocolate Passion Fruit Fudge
White Chocolate Passion Fruit Fudge

Where can I find the Passion Fruit Puree?

If you don’t live in Hawaii, Lilikoi (the Hawaiian word for passion fruit) can be quite a challenge to get your hands on. Fortunately, Da Vine Foods, a Hawaii-based company, sells a variety of high-quality passion fruit products so that we can enjoy our favorite passion fruit recipes throughout the year. We always have a bottle of the Passion Fruit Puree on hand and we use it all the time in both sweet and savory recipes.

Check out some of our other passion fruit recipes we love to make this time of the year using Da Vine Foods products below. And use our promo code CWW15 to get 15% off when you spend $50+ on passion fruit products (excluding sale items). Even better, shipping is always free!

White Chocolate Passion Fruit Fudge
White Chocolate Passion Fruit Fudge with Da Vine Foods Passion Fruit Puree
Please note: This post was sponsored by Da Vine Foods. All opinions are our own.


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White Chocolate Passion Fruit Fudge

5 from 1 vote
Recipe by Angela and Mark Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Resting Time


Total time



Makes about 64 1-inch fudge squares in an 8×8″ baking dish


  • 10 oz 10 white chocolate, rough chopped (or white chocolate chips)

  • 4 oz 4 (110g) unsalted butter, cut into 1 tbsp pieces

  • 4 oz 4 (100g) marshmallow cream

  • 2 cups 2 granulated sugar

  • 3/4 cup 3/4 (6oz) evaporated milk (Carnation or similar)

  • 1/3 cup 1/3 (80g) Da Vine Foods passion fruit puree


  • In a large, heat-proof bowl, add the white chocolate, butter pieces, and marshmallow cream and set aside.
  • In a large pot over medium heat, add the sugar, evaporated milk and passion fruit puree and stir until combined completely. Bring the mixture to a full boil. Once boiling, stop stirring and boil for 6 minutes. Begin timing only when the mixture is at a full boil.
  • While the mixture is boiling, prepare an 8×8” baking dish by lining it with parchment paper and spraying it with baking spray (we use Baker’s Joy), or brushing with butter to prevent the fudge from sticking.
  • Once 6 minutes have passed, pour the boiling sugar mixture into the bowl with the white chocolate. Whisk until the chocolate, butter and marshmallow cream has fully melted and the consistency is smooth. Then immediately pour the mixture into the prepared baking dish. Let the mixture sit at room temp for about 30 minutes, then transfer to the fridge to finish cooling. Allow the fudge to cool completely (approximately 2 hours) before cutting it into 1×1 inch squares. Keep refrigerated.

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