Creamy White Chocolate Peppermint Fudge
This creamy white chocolate peppermint fudge is an easy, festive treat perfect for Christmas parties, edible gifts, or cozy nights in. With a silky-smooth texture and a cool peppermint crunch, it’s a crowd-pleaser that comes together quickly and looks beautiful on any holiday platter.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 2 hours 20 minutes
- Yield: 36 small squares 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 cups white chocolate chips (about 18 oz)
- 1 can (14 oz) sweetened condensed milk
- 4 tablespoons unsalted butter, cut into cubes
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1/8 teaspoon salt (a pinch)
- 1/2 cup crushed candy canes (about 6 regular candy canes)
Instructions
- Line an 8×8-inch baking pan with parchment paper, letting the paper hang over the sides for easy lifting. Lightly butter the paper, especially in the corners.
- In a medium, heavy-bottomed saucepan, combine white chocolate chips, sweetened condensed milk, and unsalted butter. Place over low to medium-low heat and stir constantly with a heatproof spatula until melted, smooth, and thick (about 5-7 minutes).
- Remove from heat. Stir in vanilla extract, peppermint extract, and salt. Taste and adjust peppermint if desired.
- Quickly pour the mixture into the prepared pan and smooth the top with a spatula. (Optional: Swirl in a couple drops of red food coloring for a marbled look.)
- Immediately sprinkle crushed candy canes evenly over the top, pressing lightly to help them stick.
- Let the fudge cool at room temperature for about 30 minutes, then transfer to the refrigerator and chill for at least 2 hours, or until firm.
- Lift the fudge out of the pan using the parchment paper handles. Place on a cutting board and use a sharp knife to cut into squares. Wipe the knife between cuts for neat edges.
- Store fudge in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks. Layer with wax paper or parchment to prevent sticking.
Notes
Use good-quality white chocolate chips for best texture. Melt chocolate slowly over low heat to avoid burning. Adjust peppermint extract to taste, as it intensifies as the fudge sets. For clean cuts, chill fudge overnight and use a hot, dry knife. This recipe doubles easily for larger batches. Fudge can be frozen for up to 2 months; thaw overnight in the fridge before serving.
Nutrition
- Serving Size: 1 square (about 1x1
- Calories: 120
- Sugar: 15
- Sodium: 30
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Protein: 1
Keywords: white chocolate fudge, peppermint fudge, Christmas dessert, holiday treat, easy fudge, edible gift, festive candy, gluten-free fudge