White Chocolate Peppermint Fudge Recipe

As the holiday season approaches, I’ve discovered a delightful treat that brings wintery joy in the form of creamy white chocolate, a hint of peppermint magic, and the satisfying crunch of candy canes—all wrapped up in the simplicity of homemade fudge!

I love the perfect blend of creamy white chocolate and refreshing peppermint in this fudge. It’s a holiday treat that combines white chocolate chips and sweetened condensed milk as a base with peppermint extract for a festive flavor and crushed candies for a delightful crunch.

This treat is easy to make and even easier to love!

Ingredients

• White Chocolate Chips: Provide creamy sweetness, rich in carbohydrates, minimal protein.
• Sweetened Condensed Milk: Adds sweetness and creamy texture, contributes carbohydrates and sugars.
• Unsalted Butter: Adds richness and smoothness, high in saturated fats.
• Vanilla Extract: Enhances overall flavor, negligible nutritional impact.
• Peppermint Extract: Provides a refreshing minty flavor, negligible calories.
• Crushed Peppermint Candies: Adds crunchy texture, sweet and minty, high in sugars.
• Pinch of Salt: Balances sweetness, no significant nutritional value.

Ingredient Quantities

• 3 cups white chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed peppermint candies or candy canes
• Pinch of salt

How to Make this

1. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on the sides for easy removal, and lightly coat with non-stick spray.

2. In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir continuously until the mixture is smooth and completely melted.

3. Remove the saucepan from heat and stir in the vanilla extract, peppermint extract, and a pinch of salt. Mix until well combined.

4. Pour the melted fudge mixture into the prepared baking pan, smoothing out the top with a spatula.

5. Evenly sprinkle the crushed peppermint candies or candy canes over the top of the fudge, gently pressing them into the surface.

6. Allow the fudge to cool to room temperature, then transfer it to the refrigerator to set completely, about 2 hours.

7. Once set, use the overhang to lift the fudge out of the pan and transfer it to a cutting board.

8. Peel away the foil and use a sharp knife to cut the fudge into small squares or desired shapes.

9. Fudge can be stored at room temperature for one week in an airtight container. For longer shelf life, you can store it in the refrigerator.

10. Savor the rich, mint-infused deliciousness of your very own white chocolate peppermint fudge!

Equipment Needed

1. 8-inch square baking pan
2. Aluminum foil
3. Non-stick spray
4. Medium saucepan
5. Stirring spoon or spatula
6. Measuring cups and spoons
7. Cutting board
8. Sharp knife
9. Airtight container for storage

FAQ

• Can I use milk chocolate instead of white chocolate chips?For this recipe, no, white chocolate chips are necessary to obtain the requested flavor and color pairing.
• Can I substitute peppermint extract with something else?If peppermint extract is unavailable, a few drops of peppermint oil may be substituted, but use caution since it’s more concentrated. Alternatively, mint extract could work, though the flavor would differ slightly.
• Do I need to refrigerate the fudge to set?It is advisable to put the fudge in the fridge to cool it off and allow it to set. The modern kitchen is equipped with a refrigerator for a reason: they are absolutely necessary for cooling off foods. Fudge is one of the many foods that need a cool place to set, or harden, before being served.
• How long does the fudge keep?This fudge will keep for up to 2 weeks in the refrigerator when kept in an airtight container.
• Can I double the recipe?Absolutely, the recipe can be doubled. Use a larger vessel and watch the melting process closely to maintain an even consistency.
• Is it possible to make this fudge dairy-free?Certainly, using dairy-free chocolate chips and condensed milk alternatives will yield a dairy-free version, though the consistency may differ somewhat.

  • Solid chocolate: Make sure it’s dairy-free.
  • Chocolate chips: Make sure they’re dairy-free.
  • Condensed milk: Use a substitute for a similar (not identical) quality.
  • Sweetened shredded coconut: Use a finely ground, sweetened variety.

• Can I use other types of candies for topping?Certainly, using crumbled candy bars or shaved chocolate will provide a different taste, but using them will change the flavor profile from peppermint centered.

White Chocolate Peppermint Fudge Recipe Substitutions and Variations

Chopped white chocolate bars: Use in place of white chocolate chips, at a weight that is altogether equal to the weight of the chocolate chips.
Condensed milk with sugar added: Make a DIY version with sugar, mixing it into evaporated milk.
Unsalted butter: Substitute with salted butter, but leave out the extra pinch of salt that’s called for in the recipe.
Vanilla extract: Substitute the same amount of vanilla paste or seeds from a vanilla bean.
Use 1 tablespoon of peppermint schnapps for a different flavor profile. Peppermint extract:

Pro Tips

1. Use Quality Ingredients Opt for high-quality white chocolate chips for a smoother texture and better flavor. Lower-quality chocolate can lead to grainy or overly sweet fudge.

2. Perfect Melt Consistency Melt the chocolate, sweetened condensed milk, and butter over low heat and stir continuously. A slow, gentle melt prevents the chocolate from scorching and ensures a silky, smooth consistency.

3. Peppermint Candy Tips To ensure the peppermint candies stick well, press them lightly into the fudge immediately after pouring it into the pan while the mixture is still warm. This helps them adhere better and prevents them from falling off when cutting.

4. Set Time Allow the fudge to cool at room temperature before refrigerating. This prevents condensation from forming, which can make the fudge texture less desirable.

5. Cutting for Clean Edges Use a hot knife to cut the fudge for clean, sharp edges. Simply dip the knife in hot water, wipe it dry, and make your cuts. Clean the knife between cuts for the best presentation.