This White Chocolate Peppermint Fudge is one of my favorite treats I make every holiday season. I can eat the whole pan myself!
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.
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.
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
Ingredients
- 4 C sugar
- 1 can 14 oz. evaporated milk
- 1 C butter
- 1 bag white chocolate chips
- 1 7 oz. jar marshmallow cream
- 1 tsp. vanilla
- 1 bag Andes Peppermint Crunch Baking Chips
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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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.
Thank you so much for sharing! I’m super excited to make some!
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!
If you can’t find the soft peppermints you might want to try the candy cane kisses. They might work too. Enjoy!
So, so glad you liked it! I’ve eaten way too much of it (and tons of other yummies too.) Man, I love Christmas! Thanks so much for linking back to me! I really appreciate it! Next cookie bake, I’m in =o)
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.
I live at 500 feet above sea level. Hope that helps!
That’s great. Thanks! Looks yummy!
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:)
Question – is a pint of marshmallow creme 7 ounces or 13 ounces? Thanks!
It’s the 7 oz. jar
How much is a bag of white chocolate chips? We have one that’s 24oz and one that is 11oz…
That would be a 12 oz. bag
I use the ones that have 2 cups of chips in them.