Creamy White Chocolate Peppermint Fudge. An easy white chocolate fudge recipe that’s infused with peppermint and sprinkled with crushed candy canes. Makes a decadent, delicious gift!
You know how I said the other day that eggnog, gingerbread & cranberries were the quintessential holiday flavors? Well…. I take it back. You can’t have holiday baking without peppermint. If eggnog, gingerbread & cranberries were Dasher, Dancer & Prancer – peppermint would be Vixen. Lots of personality, a little sassy, and a holiday classic for good reason.
Now for me – peppermint goes best with chocolate. It’s delicious on it’s own – but the cool, minty flavor paired with chocolate is definitely a one+one = three type of equation. BAKING SYNERGY!!!!!! (Can you tell I went to business school??)
Candy canes are tasty. But white chocolate & peppermint is a whole other ball game. (Not sure why I’m talking about baseball in December….)
And fudge???? Enough said.
This White Chocolate Peppermint Fudge is Christmas candy perfection. Creamy, chocolate-y, peppermint-y. And completely festive with its pretty red & white colors.
The recipe has slightly more steps than my Peanut Butter Fudge – but it’s totally worth it. The texture turns out perfectly, and there’s no crystalized sugar – just super creamy fudgy deliciousness.
I like using a candy thermometer for this recipe because I can be more precise making sure the fudge gets to the right consistency. To do so, you’ll clamp the thermometer onto the side of a heavy-bottom saucepan and boil the mixture – minus the chocolate & peppermint extract – to between 235 and 240F (or 114-116C). I think the magic number is about 238F. This ensures that your fudge will harden enough without being too brittle.
If you don’t have a candy thermometer, you’ll bring the mixture to a boil over medium to medium-low heat and let it boil for about 5 minutes. You’ll have to set a timer instead – but you can definitely make the fudge without a thermometer if you’re careful.
I recommend using high quality white chocolate for the best flavor. You definitely don’t want to use candy melts for this recipe. Then for the peppermint – it’s a little bit up to you. I used 1/2 teaspoon of peppermint extract – but if you prefer the white chocolate to be more pronounced just use 1/4 teaspoon peppermint. Then crushed candy canes on top for extra peppermint and pretty Christmas colors.
Holiday magic in delicious, fudgy form.
- 3 tablespoons unsalted butter
- 2 cups granulated sugar
- 2/3 cups whipping cream
- 1 - 7 oz jar marshmallow cream
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon peppermint extract
- 12 oz white chocolate , chopped roughly into pieces
- 1/3 cup crushed candy canes
- Line and 8x8 or 9x9 inch square pan with aluminium foil. Set aside.
- In a large heavy bottom sauce pan, melt the butter, sugar, whipping cream, marshmallow cream & salt.
- Once almost melted bring the mixture to a boil over medium-low to medium heat while stirring constantly. Once the mixture starts to boil, continue stirring until the mixture reaches 238F degrees or it boils for a full 5 minutes.
- Remove from the heat and add in the white chocolate and peppermint extract. Stir until the chocolate is completely melted.
- Pour the mixture into the prepared pan and sprinkle with crushed candy canes. Allow the fudge to harden at room temperature for 2-3 hours. Once the fudge is no longer hot - you can let wrap tightly and let it harden in the fridge. Carefully remove the fudge from the pan by lifting out the edges of the foil. Cut into small squares using a sharp knife.
- Fudge is best if stored in the refrigerator in an airtight container