Homemade Fudge with Crushed Peppermint Topping

Sharing is caring!

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 in advance 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.

Ingredients

• Unsalted butter
• Sugar
• Evaporated milk
• Marshmallow cream
• White chocolate chips
• Peppermint extract
• Crushed peppermint

Equipment

• Foil
• 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, bring the mixture to a boil until it reaches 234° (soft ball stage).

Remove the mixture from the heat and stir in white chocolate chips, peppermint extract, and marshmallow creme. Stir together until the chocolate has melted and everything is thoroughly combined.

Pour the fudge into the prepared pan. If using hard crushed candy pieces, gently press peppermint pieces on the top of the 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 the fudge has set, remove the pan from the refrigerator and remove it from the baking dish. Place it on a cutting board and cut it into pieces.

How do I know when the fudge is done cooking?

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 temperatures.)

What type of white chocolate should I purchase for fudge?

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.

Does fudge need to be refrigerated?

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.

Equipment

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, read through the online reviews before making a purchase.) Reaching the optimal temperature is imperative when making fudge.

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, so measure out 5 oz. MAKE SURE TO READ THE AMOUNT OF THE CAN. DO NOT USE THE WHOLE CAN.
• 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 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. Also, 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 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. Keep in mind that extract is very strong and a little goes a long way.

Love fudge but don’t have a candy thermometer? Check out our fudge recipes that don’t need one: 2-ingredient Vanilla Fudge and Chocolate Fudge.

Be sure to come back and tell us how your fudge turned out!