The BEST Peppermint Fudge

Creamy, peppermint, melt in your mouth white chocolate peppermint fudge. It's an easy delicious holiday dessert! Topped with a little chocolate and candy cane crunch. Add this to your fudge plate this year and everyone will be so happy you did!

WHAT IS PEPPERMINT WHITE FUDGE MADE OF?

This recipe calls for alot of your traditional fudge ingredients except:

• white chocolate chips instead of chocolate
• peppermint extract

The rest are what many fudge recipes call for:

• sugar
• butter
• evaporated milk
• marshmallow fluff
• vanilla

TIPS FOR MAKING THE BEST FUDGE!

• Use  heavy bottom pan. This helps the fudge to cook evenly.
• While fudge is boiling gently stir constantly
• After adding white chocolate chips and marshmallow creme gently stir together. Do not over stir.

HOW TO MAKE PEPPERMINT FUDGE

1. Melt butter in a heavy bottom pan
2. When butter is melted stir in sugar
3. Add in evaporated milk
4. Stir till combined over med/ med-high heat.

BOILING YOUR PEPPERMINT FUDGE

1. All fudge needs to boil to the sugar is cooked to a certain temp. Cook until it comes to 235 degree F. It will take about 4 minutes. After wards you can remove your pan from the heat.
2. Fold in your chocolate chips.
3. Fold in your marshmallow creme
4. add peppermint extract

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1. Add your vanilla
2. Gently fold all together

CRUSHING CANDY CANES

Take a few candy canes and place them in a bag. Using a heavy spoon or rolling pin gently pound the candy canes so they crush. You want them to be semi chunky- not powder, but not big chunks.

LETTING YOUR FUDGE COOL

In an 8x8 pan or a 9x13 pan line with a parchment sheet. (or you can butter them) Pour your fudge into the pan

Add crushed candy canes to the top, press down gently and let the fudge cool.

WANT TO DRIZZLE CHOCOLATE?

Drizzling chocolate is a beautiful way to finish off your white chocolate peppermint fudge. You can add the chocolate before the candy canes so the candy canes are still visible.

PROBLEMS WITH FUDGE?

Fudge can be finicky just like ALL candy making. Even I have a bad batch come out once in a while. So lets talk about it.

DID YOUR FUDGE COME OUT GRAINY? 

If your fridge is kinda grainy there is a good chance the temp got too hot or it was over stirred. Are you using a RELIABLE thermometer? Did you use a heavy pan?

DID YOUR FUDGE SEEM OILY? 

AGAIN, this can be caused from too high cooking temp, over stirring and also humidity. Sometimes climate does effect our candy.

DID YOUR FUDGE NOT SET?

If your fudge is still a little too soft then it did not get cooked hot enough. Since all stove tops cook differently its hard to know if cooking for 4 minutes does the job, so use a reliable thermometer to double check.

FUDGE Q&A

How should I store my fudge?

The best way to store fudge is at room temperature in an air-tight container.

How long does fudge last?

Well, at my house, it doesn't last long enough to go bad. But, there is no set shelf life for fudge. In general, fudge that is kept in an airtight container at room temperature will last for one to two weeks. Refrigerating fudge can extend its shelf life to two to three weeks. Freezing your fudge can extend to shelf life to 3 months.

Can I freeze my fudge?

Yes!  Fudge freezes great!  Just store it in an airtight container and it will keep in the freezer for 3 months.  Bring to room temp again before serving.

Do you have other candy recipes I can try?

We do, check out our famous chocolate fudge, soft caramels and our fudge truffles.

DON'T BE SHY!

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White Chocolate Peppermint Fudge

Let your tummy know it's Christmas!

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 9 minutes

Servings: 20 pieces

Calories: 283kcal

Author: Kadee & Desarae

Ingredients

• ▢ 3 C sugar
• ▢ 6 Tablespoon butter
• ▢ ¾ C evaporated milk
• ▢ 12 oz. white chocolate
• ▢ 7 oz. marshmallow cream
• ▢ ½ teaspoon vanilla
• ▢ 1 ½ teaspoon peppermint extract
• ▢ optional:
• ▢ crushed candy candy
• ▢ milk chocolate for drizzling

Instructions

• In a medium sauce pan on medium-high heat, melt butter.
• Add sugar and milk. Whisk until throughly combined.
• Bring to a boil and boil for 4 minutes while continuing to whisk. (Reduce heat if you see brown flecked.. that is the candy scorching)
• Remove from heat when it reaches 235 and slowly add in chocolate stirring to incorporate.
• Add in marshmallow cream, vanilla and peppermint. At this point I like to use a silicone spatula. The whisk is a little difficult.
• When combined press into a grease 9x13 or 8x8 pan.
• If only using crushed candy cane, pour immediately over white fudge.
• If drizzling chocolate, drizzle chocolate first, then top with candy cane.

Nutrition

Calories: 283kcal | Carbohydrates: 50g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 56mg | Potassium: 78mg | Fiber: 1g | Sugar: 47g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

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