White Chocolate Peppermint Fudge – A FOOLPROOF recipe for fudge with no boiling, no candy thermometers, and it turns out PERFECTLY every time! This EASY recipe uses just 4 INGREDIENTS, can be made ahead of time, and is great for holiday entertaining! It’s creamy and rich with a peppermint crunch, making it a wonderfully festive treat!
Table of Contents
- Easy Peppermint Fudge
- Love Fudge?
- Ingredients in White Chocolate Fudge
- Words of Caution: Peppermint Extract
- How to Make Easy White Chocolate Peppermint Fudge Recipe
- Soak Your Saucepan!
- Tips for the Best Peppermint Fudge Recipe
- Storage Suggestions for Creamy Peppermint Fudge
- Easy Peppermint Fudge FAQs
- White Chocolate Peppermint Fudge Recipe
- More Easy Holiday White Chocolate Recipes:
Easy Peppermint Fudge
Get ready to indulge in a decadent bite-size treat that captures the essence of the holiday season!
This easy, no-cook, no-fuss foolproof fudge is made using a delightful concoction of white chocolate, sweetened condensed milk, and peppermint.
I know some people aren’t ‘white chocolate people’ but honestly I think white chocolate works so incredibly well with peppermint. The boldness of the peppermint tempers the sweetness of the white chocolate (and sweetened condensed milk) just beautifully.
Whether you’re planning a Christmas party, New Year’s Eve party, or looking for a sweet gift or hostess gift idea, this homemade white chocolate and peppermint fudge recipe is a surefire way to spread joy and satisfy your sweet tooth.
Another couple great things about this no-bake treat is that you can make fudge well in advance. In the fridge, fudge will last a couple weeks, if not more. Point being, you can make this days ahead of any holiday entertaining and check it off your list!
It’s also “sturdy” and so it’s easy to transport and it’s not fragile like Christmas cookies or a cake.
Love Fudge?
Fudge fans rejoice because I have three other no-cook, no-fuss fudge recipes including: Chocolate Peanut Butter Fudge
White Chocolate Holiday Fudge with an Oreo crust
The Easiest Foolproof Fudge – This is what I’d recommend if you want classic fudge (not white chocolate). It’s similar to today’s recipe but made with semi-sweet chocolate chips rather than white chocolate chips.
Ingredients in White Chocolate Fudge
To make this easy recipe for thick, dense, and rich peppermint fudge, you’ll only need 4 easy-to-find ingredients including the following:
- White chocolate chips
- Sweetened condensed milk
- Peppermint extract
- Crushed candy canes (or other peppermint candies)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Words of Caution: Peppermint Extract
Every time I post a recipe with peppermint extract, I always caution my readers not to just dump in ‘whatever’ they think looks right, but to truly measure it.
I confess, when it comes to vanilla extract, if a recipe says 1 teaspoon, I probably add 2 teaspoons, and I use the eyeball method….Because with vanilla extract, more is better! However, you do NOT want to do that with peppermint extract because it’s so much more potent, intense, strong, and frankly your dessert will taste like mouthwash! So do NOT add more than called for.
There are different types of minty extracts including peppermint, spearmint, wintermint, and on it goes. Use peppermint extract.
Do not use peppermint oil. There’s always someone who asks me if they can use an oil in place of an extract – no, you can’t. Use peppermint extract.
Wondering what to make with the rest of the bottle of peppermint extract? Peppermint Bark, Chocolate Peppermint Cake, Chocolate Peppermint Kiss Cookies, or Double Chocolate Peppermint Sandwich Cookies are all fabulous and festive.
How to Make Easy White Chocolate Peppermint Fudge Recipe
In just a few easy steps, and minimal prep time without the need for a candy thermometer, this super easy recipe yields enough candy pieces for you to enjoy and to give away as they make a great gift idea.
Step 1: Melt the white chocolate and sweetened condensed milk on the stove on medium to low heat, stirring constantly.
Step 2: Remove from the heat and stir in the peppermint extract.
Step 3: Pour the mixture into your parchment-lined baking dish. Spread it evenly with a rubber spatula.
Step 4: Sprinkle half of the crushed candy canes on top, gently swirl, and add more on top.
Step 5: Let it chill in the fridge for at least 2 hours.
Step 6: Cut into squares and enjoy!
Soak Your Saucepan!
I highly recommend that you soak the pot you used to melt the chocolate and sweetened condensed milk as soon as possible. If it stays hot for too long or hardens in the pot, it’ll be harder to get off. I take mine off the stovetop and immediately fill it up with hot water and liberally squirt dish soap.
Tips for the Best Peppermint Fudge Recipe
High-quality ingredients: Since there are so few ingredients in this recipe, use high-quality white chocolate chips for a rich and creamy texture. If you have a Trader Joe’s in your area, I always have good luck with their white chocolate chips. At my TJ’s in San Diego, white chocolate chips are a seasonal item so I always stock up. Although I’ve been told that in some parts of the country, they’re always available.
Low to Medium-Low Heat: Do not be tempted to crank up the heat. White chocolate chips can be finicky to melt and at times it seems like they’ll never melt! But they will. Have patience, don’t use higher heat because you can easily scorch the chips and you’ll have to start over.
Stir constantly: Stir the mixture constantly while it is melting to prevent any burning or uneven consistency.
Crush the candy: An easy way to do this is by placing the candy in a plastic Ziploc bag. Remove all the air before sealing it, then use a rolling pin to crush them into bits.
Candy cane swirl: Gently swirl the crushed candy canes into the fudge for an even distribution of peppermint goodness.
Smaller pieces: If you want smaller pieces, go for it. I yield about 16 pieces of fudge but you can stretch that.
Clean slices: For clean edges, wipe your knife clean in between each slice.
Peppermint Extract: Read my above Words of Caution regarding this ingredient!
Storage Suggestions for Creamy Peppermint Fudge
It’s best to store the extra fudge in the fridge in an airtight container where they’ll keep for at least 2 weeks, but probably closer to a month. Remember there are no preservatives in the fudge though so your mileage may vary.
Be sure to place parchment paper between layers if stacking the fudge in a container or bag.
You can also freeze it for up to 3 months.
It’s worth mentioning that this easy fudge with peppermint can be left out at room temperature for several hours, such as at a holiday party, without worry!
Easy Peppermint Fudge FAQs
You can and in fact, it’s how I instruct readers in my The Easiest Foolproof Chocolate Fudge recipe. Consult that recipe for the gist of things. After the chocolate is melted and smooth, you can add the peppermint extract and then the crushed peppermint candies before turning it out into the pan.
No, it won’t be sticky. This is because we are heating the white chocolate chips and sweetened condensed milk at a low temperature. The heat on the stove should be just enough to melt the white chocolate chips so they can combine with the milk. Do not heat higher than medium-low heat, as a higher temperature may result in sticky fudge.
No! Making fudge and having it come out right has a lot to do with the temperature of the fudge, from when we’re melting the chocolate to the temperature it sets at. It needs to set in the fridge for at least 2 hours before enjoying.
Ease your holiday preparations by making this peppermint fudge ahead of time. After allowing the fudge to set in the refrigerator for the recommended time, consider preparing it a day or two before your event.
This not only saves you time on the day of your gathering but also allows the flavors to meld, resulting in an even more decadent and flavorful fudge experience.
Yes! Once the fudge has been set in the fudge, it can stay on the counter for you or your guests to enjoy throughout the day. Any leftover fudge should be stored in an airtight container in the fridge.
If you’re expecting a larger crowd or just want to ensure an abundant supply of this delicious treat, doubling the recipe is a breeze. Simply double the quantities of all ingredients, follow the same steps, and use a 9×13-inch pan rather than an 8×8-inch to accommodate the increased volume.
This type of no-boil fudge recipe is successful, in part, because of the stabilizers in chocolate chips that ultimately help allow the fudge to set up. Chocolate from a bar of chocolate doesn’t have those stabilizers and so the answer is no, you can’t use chopped chocolate. Chocolate chips are necessary.
Some people are averse to white chocolate and hey, you do you! If you want to use semi-sweet chocolate chips, go for it. It’s what I use in my The Easiest Foolproof Chocolate Fudge recipe and you can use that base and then incorporate the peppermint extract and candies.
Luckily, you don’t have to worry about keeping the fudge cold, as it can handle being at room temperature for several hours or even overnight. You can transport it in any container with a lid, on a plate wrapped in plastic or foil, in a decorative bowl, or in a cellophane bag with a cute bow tie.
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White Chocolate Peppermint Fudge
Ingredients
- 3 cups white chocolate chips, do not use chopped chocolate from a bar
- one 14-ounce can sweetened condensed milk
- ½ teaspoon peppermint extract*
- ⅔ cup crushed candy cane bits or as desired, divided (from about 5 average full-sized candy canes)
Instructions
- Line an 8×8-inch baking pan with parchment paper or heavy duty nonstick foil, spray with cooking spray; set aside.
- Stovetop Directions – To a high-sided saute pan or pot, add the white chocolate chips, sweetened condensed milk, and heat over low to medium-low heat to melt the chips; stir nearly constantly to both encourage melting and prevent the mixture from burning. Tips – Do not be tempted to crank up the heat in an effort to get the chips to melt faster. Low and slow is the only way to go here because the chips can seize or scorch if the heat is too high, too fast. Microwave Directions – To a large, microwave-safe bowl, add the chocolate chips, sweetened condensed milk, and heat on high power to melt, about 2 1/2 minutes but all microwaves vary in intensity. Stop to check and stir after 90 seconds, and heat from there in 30-second intervals, as necessary, until the mixture can be stirred smooth.
- Remove from the heat, and stir in the peppermint extract (measure it, don't guess, and don't add more; see Notes below).
- Pour the mixture into your prepared baking dish.
- Evenly sprinkle half the candy cane bits (about 1/3 cup) over the surface and then using a rubber tipped spatula, gently swirl them down into the fudge.
- Evenly sprinkle the rest of the candy cane bits over the top, as desired. Tip – If you want to use more or less than the amount called for here, depending on how deep your candy bits were swirled in the previous step, use your judgment here, adding what's necessary.
- Place the pan in the fridge to set for at least 2 hours (or overnight), or until it is firm enough to slice. Tip – Do NOT place the pan in the freezer to set up to try to rush the setting-up time. The recipe works based in the fridge method and may not set properly if you try to freeze it.
- Slice as desired and serve. Extra fudge will keep airtight in the fridge for at least 2 weeks, perhaps up to 4 weeks, but there are no preservatives (other than the natural high sugar content) so use your judgment. For this reason, fudge is an excellent make-ahead recipe. Fudge will be fine kept at room temp for 6-8 hours or so, so if you're setting it out for a party, it will be fine. It will also keep airtight in the freezer for up to 4 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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