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This Peppermint Fudge is a pretty and festive fudge. Creamy white chocolate mixed with peppermint is the perfect holiday combo.
My neighbor Debbie brought this recipe to our cookie baking day yesterday. Not only is it pretty and pink, it is delicious. I like fudge but I LOVE this fudge. It is creamy, rich, and has just the right amount of peppermint flavor.
Ingredients Needed
- Andes Peppermint Crunch. This can be hard to find. As an option you could use crushed candy cane or I think I may prefer the soft peppermint candies. I like the softness of the crunch and soft peppermints would give you a similar texture as the chips.
- Sugar
- Evaporated Milk
- Butter
- White Chocolate Chips
- Marshmallow Cream (in the jar)
- Vanilla
How to Make Peppermint Fudge
- Melt butter in a large pan.
- Add milk and sugar to melted butter.
- Cook over medium heat until it reaches 236 degrees, stirring constantly.
- Remove from heat and add chocolate chips, marshmallow cream and vanilla.
- Stir until melted and blended.
- Fold in half of the peppermint crunch.
- Pour fudge into a prepared 9 x 13 pan.
- Sprinkle the remaining peppermint on top.
- Cool completely before cutting.
Tips for Making Fudge
- Use a candy thermometer. If you don’t own one, borrow one. It makes your fudge making much more successful.
- Fudge is best made in a nice heavy pan. A heavy pan will prevent your fudge from burning.
- Always grease or line your pan for easy removal of your fudge.
- Don’t scrape the edges of the pan when you pour the fudge out into your dish. These sugar crystals that form on the sides of the pan can cause your fudge to taste grainy.
- Check the weather before you start. Avoid making fudge on rainy or humid days. The extra moisture in the air can be absorbed into the fudge causing your fudge not to set up.
Frequently Asked Questions
What is the best way to store fudge?
Cover it tightly with waxed paper, foil, or clear plastic wrap.
Store it in an airtight container in a cool, dry place.
Most fudge does not need to be refrigerated but if recipe calls for it, be sure to keep it in the fridge.
Can I freeze fudge?
Fudge may be frozen for two to three months. Cover it tightly with clear plastic wrap and then put it in a freezer storage bag.
Chek out more of my fudge recipes:
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Peppermint Fudge
Ingredients
- 4 cups sugar
- 14 oz evaporated milk 1 can
- 1 cup butter
- 14 oz white chocolate chips 1 bag
- 7 oz. marshmallow cream 1 jar
- 1 tsp. vanilla
- 14 oz Andes Peppermint Crunch Baking Chips or crushed candy cane
Instructions
- Melt butter in a large pan and add the milk and sugar. Cook over medium heat until it reaches 236 degrees, stirring constantly.
- 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!
- Remove from heat and add chocolate chips, marshmallow cream and vanilla.
- Stir until melted and blended.
- Gently fold in about 1/2 the bag of peppermint crunch then pour into a buttered 9 x 13 pan. Sprinkle the remaining crunch on top.
- Cool completely.
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Nutrition Facts:
Hannah J says
How much is a bag of white chocolate chips? We have one that’s 24oz and one that is 11oz…
Leigh Anne says
That would be a 12 oz. bag
Leigh Anne says
I use the ones that have 2 cups of chips in them.