This White Chocolate 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.
- 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.
- Evaporated Milk
- White Chocolate Chips
- Marshmallow Cream (in the jar)
How to Make Peppermint Fudge
- Use a candy thermometer. If you don’t own one, borrow one. It makes your fudge making much more successful.
- Heavy Pan. Fudge or any kind of candy is better made in a nice heavy pan. I use my mom’s old candy making pot but you can often find an old heavy pan at Goodwill. A heavy pan will prevent your fudge from burning.
- Grease or Line Pan. For easy removal of your fudge grease your pan or line it with foil so you can lift the fudge out to cut and serve it.
- Don’t scrape the pan. 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.
- You can of course, scrape that fudge off for taste testing though.
- Check the weather. I have had good fudge making days and bad fudge making days. 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. Trust me on this one!
How 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.
- Fudge may be frozen for two to three months.
Other favorite fudge recipes:
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White Chocolate Peppermint Fudge
- 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
- 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.