White Chocolate Peppermint Fudge


Peppermint  FUdge

Because I love you guys so much and because I can’t stop eating the stuff you get a bonus post today.  Two posts in one day – two days before Christmas!  Merry Christmas to you!!!

My neighbor Debbie brought this recipe to our cookie baking day yesterday.  Not only is it pretty in pink it is delicious.  I like fudge but I LOVE this fudge.

Debbie found the recipe at a blog I wasn’t familiar with,  Making Memories…One Fun Thing After Another and it turns out Erin, the blogger, is a fellow Portland girl!  Maybe I can make a new blogger friend!?

White Chocolate Peppermint Fudge

Well the good news about this fudge is that it is delicious and you will want to make it now.  The bad news is it calls for the Andes Peppermint Crunch which may be hard to find right now since the holiday baking season is almost over.  As an option you could use crushed candy cane or I think I may prefer the soft peppermint candies.  I’m not sure I would like the hard peppermint candy. I like the softness of the crunch and soft peppermints would give you a similar texture as the chips.   I bought a bag of the soft peppermints at the Dollar Store today.

White Chocolate Peppermint Fudge

The fudge does require a candy thermometer.  If you don’t have one buy or borrow a good one.  Don’t buy one from the Dollar Store – trust me on this one!

So if you need one last minute holiday treat this is the one!!  Enjoy and Merry Christmas!!

White Chocolate Peppermint Fudge

White Chocolate Peppermint Fudge
  • 4 C sugar
  • 1 can (14 oz.) evaporated milk
  • 1 C butter
  • 1 bag white chocolate chips
  • 1 pint marshmallow cream
  • 1 tsp. vanilla
  • 1 bag Andes Peppermint Crunch Baking Chips
  1. Melt butter in a large pan and add the milk and sugar. Cook over medium heat until it reaches 236 degrees, stirring constantly.
  2. Cook over medium heat, stirring constantly, until it reaches 236 degrees. Be sure and use a candy thermometer so your consistency turns out right. You don't want rock hard fudge or soft runny fudge either!
  3. Remove from heat and add chocolate chips, marshmallow cream and vanilla.
  4. Stir until melted and blended.
  5. Gently fold in about ½ the bag of peppermint crunch then pour into a buttered 9 x 13 pan. Sprinkle the remaining crunch on top.
  6. Cool completely.
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Mollie says

    Thanks for sharing this recipe. I’m making it now; however, I was not able to find the Andes Peppermint Crunch baking chips at Fred Meyer. Instead I took my Pampered Chef food chopper to a bag of Hershey peppermint kisses. I’m hoping to have a good result. Although unwrapping all those kisses is a bit time consuming. Merry Christmas.

  2. says

    this fudge really entices me. It’s Christmas Day, the kids are playing with their new treasures and I am relaxing on the couch. I will probably be on the hunt for soft peppermints tomorrow! I hope the dollar store still has some left…I saw them there, but didn’t buy any…now I have a reason. Thanks for this recipe! I think my kids and my husband will love it..and I can’t stop baking!

  3. Georgia says

    Is that for 236 at sea level or at your elevation? If so, what elevation are you at? I’m in Utah and need to cook things 11 degrees below sea level.

  4. Kelly says

    Thought that I would share my recipe…very similar, but VERY easy. 2 cups white chocolate chips, 1 cup andes peppermint crunch chips, 1 can of sweetened condenced milk…that’s it! Microwave until chips are melted(mine took appox. 2 minutes…stirring at 1 minute 30 seconds). Pour into foil lined 9″ square pan…Cool in fridge until set, cut and enjoy:)


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