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White Chocolate Peppermint Fudge

Total Time

Prep: 10 min. Cook: 10 min. + chilling

Makes

2 pounds

I make many batches of this minty peppermint fudge to give as Christmas gifts. It's not too sweet, so it appeals to lots of palates. —Sue Schindler, Barnesville, Minnesota
White Chocolate Peppermint Fudge Recipe photo by Taste of Home

Ingredients

  • 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
  • 2 cups sugar
  • 1/2 cup sour cream
  • 12 squares (1 ounce each) white baking chocolate, chopped
  • 1 jar (7 ounces) marshmallow cream
  • 1/2 cup crushed peppermint candy
  • 1/2 teaspoon peppermint extract

Directions

  1. Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
  2. In a large heavy saucepan, combine sugar, sour cream and remaining 1/4 cup butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.
  3. Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.
  4. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.
White Chocolate Peppermint Fudge Tips

How do you crush peppermint candy?

To make crushing peppermints easy, unwrap the candies, place them in a resealable plastic bag, and then give the bag a few good whacks with a rolling pin or measuring cup!

Can you freeze white chocolate peppermint fudge?

Peppermint fudge can be kept in the freezer for up to 3 months. Place it in an airtight container between layers of waxed paper. If your freezer is full to the brim, store it in an airtight container in the refrigerator for up to a week or at room temperature for 1 day—any longer and the peppermint fudge will dry out.

Can you use white chocolate chips instead of white baking chips in this recipe?

White baking chocolate contains more cocoa butter than white chocolate chips, and the chips also have added stabilizers to withstand baking—so it’s best to stick to baking chocolate for this recipe. If you like, two substitutions you can make in this recipe include swapping crushed cinnamon candies for the peppermints and cinnamon extract for the peppermint to give this fudge a spicy twist. If you liked this white chocolate peppermint fudge, try more of our best peppermint recipes and other fudge recipes this year.

Catherine Ward, Taste of Home Prep Kitchen Manager
Candy Thermometers
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts

1 piece: 60 calories, 2g fat (1g saturated fat), 3mg cholesterol, 11mg sodium, 10g carbohydrate (10g sugars, 0 fiber), 0 protein.

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