This White Chocolate Fudge with Crushed Peppermint Topping is a delicious combination of rich white chocolate fudge infused with peppermint and topped with crushed peppermint candy.
Homemade fudge is a perfect holiday treat and makes a great food gift. It’s hard to resist the sweet, creamy flavor of this fudge with crushed peppermint topping.
This recipe can be made ahead of time so you don’t have to worry about it while celebrating with your loved ones or cooking dinner for your family on Christmas Eve.
Winter holidays and peppermint go hand-in-hand, wouldn’t you agree? I, for one, love all things peppermint, like Peppermint Sugar Cookies.
Enough small talk. Let’s take a look at how to make this decadent pepperminty fudge.
- Unsalted butter
- Evaporated milk
- Marshmallow cream
- White chocolate chips
- Peppermint extract
- Crushed peppermint
- Candy thermometer
See the recipe card below for the quantities of each ingredient.
How To Make White Chocolate Peppermint Fudge
Start by lining a 9-inch square baking dish with foil and lightly spray with non-stick cooking spray. Set the prepared pan aside.
Place butter, sugar, and evaporated milk in a heavy bottom saucepan and turn the stove on medium heat. Stir the ingredients together.
Once the sugar starts to dissolve, attach a candy thermometer to the saucepan. While continuously stirring the mixture, bring the mixture to a boil until it reaches 234° (soft ball stage).
Remove the mixture from the heat, stir in white chocolate chips, peppermint extract, and marshmallow creme. Stir together until the chocolate has melted and everything is thoroughly combined.
Pour fudge into prepared pan. If using hard crushed candy pieces, gently press peppermint pieces on top of fudge. (If using crushed soft peppermint candies, wait until the fudge is cool before topping or the candy might dissolve into the fudge.)
Place the fudge in the refrigerator and chill for 2-4 hours or until it has set. Once fudge has set, remove the pan from the refrigerator and remove the fudge from the baking dish. Place it on a cutting board and cut it into pieces.
Fudge should reach 234° (soft ball stage) on a candy thermometer and then be removed from the heat. The soft ball stage ranges from 234° to 240° . You don’t want to overcook the fudge.
If you don’t have a candy thermometer, you can try an old version of testing by dropping a small amount of fudge that has boiled for about 10 minutes into a glass of cold water. It’s reached the soft ball stage if it forms a ball and does not form any “threads.” It should also squish easily. (Nigella Lawson’s website has more info about fudge temperartures.)
You want to buy white chocolate chips for this fudge recipe because they need to melt quickly in the fudge mixture. Don’t use white baking chocolate because it is made for melting and should not be used as fudge.
No, fudge does not need to be stored in the refrigerator. However, for best results, store it in an airtight container. Fudge is best consumed within 10 days.
According to the Chicago Tribune, “A straight-sided saucepan made of heavy gauge noncorrosive metal (such as anodized aluminum or stainless steel) sandwiched with an aluminum or copper core is the best pan to use when making fudge. A heavy gauge aluminum pan lined with stainless steel can be used successfully. A copper sugar pot is not a good idea-the chocolate will pick up an unpleasant taste from the metal.”
For best results, use a candy thermometer that is correctly calibrated. (If you don’t already have a good thermometer, be sure to read through the online reviews before making a purchase.) Reaching the optimal temperature is imperative when making fudge.
White Chocolate Fudge With Crushed Peppermint Topping
- 9-inch baking dish
- Candy thermometer
- 1 cup unsalted butter
- 2 cups sugar
- 5 ounces evaporated milk
- 7 ounces marshmallow cream
- 12 ounces white chocolate chips
- 2 teaspoons peppermint extract
- ½ cup crushed peppermints
- Line a 9-inch square baking dish with foil and lightly spray with non-stick cooking spray. Set aside.
- Place butter, sugar, and evaporated milk in a heavy bottom saucepan and turn stove to medium heat. Stir ingredients together.Once the sugar starts to dissolve, attach candy thermometer to saucepan. While continuously stirring the mixture, bring mixture to a boil until it reaches 234° (soft ball stage).
- Remove the mixture from the heat, stir in white chocolate chips, peppermint extract, and marshmallow creme. Stir together until the chocolate has melted and everything is thoroughly combined.
- Pour fudge into prepared pan. If using crushed candy canes, gently press peppermint pieces on top of fudge. (If using crushed soft peppermint candies, wait until fudge is cool before topping.)
- Place fudge in refrigerator and chill for 2-4 hours or until set. Once fudge has set, remove from refrigerator and remove fudge from baking dish. Place on a cutting board and cut into pieces.
Fudge Making Tips
For best results, follow these tips:
- It’s hard to find 5 oz cans of evaporated milk. You will probably end up buying a bigger can, just measure out 5 oz. MAKE SURE TO READ THE AMOUNT OF THE CAN. DO NOT PUT THE WHOLE CAN IN.
- Make sure to spray the foil or butter it so that the fudge removes easily.
- You will need to continuously stir the butter, sugar, and evaporated milk so that it doesn’t burn and stick to the bottom of the pan. This is also why it is better to use a candy thermometer so that you can watch the temperature of the mixture.
- Make sure to crush the peppermint candy ahead of time as well as prep your pan so that you don’t have to worry about that while your fudge is cooking.
- Store between layers of waxed paper or parchment paper in an airtight container.
- This fudge will be creamier than old-fashioned fudge.
- You can also add in walnuts if you want additional crunch to your fudge.
- If you want your fudge to have more of a peppermint flavor to it, add more extract. But keep in mind extract is very strong and a little goes a long way.