Creamy White Chocolate Peppermint Fudge—a simple white chocolate fudge infused with peppermint and topped with crushed candy canes. It makes a rich, festive gift!
Peppermint is one of those holiday flavors that instantly says “Christmas.” Paired with white chocolate, it becomes bright, creamy and festive. This recipe highlights that cool mint flavor against smooth white chocolate for a truly irresistible fudge.
Peppermint and chocolate are a classic combination—the cooling mint lifts the sweetness of the white chocolate, creating a flavor partnership that feels extra special during the holidays.
White chocolate and crushed candy canes make a pretty presentation with red-and-white contrast, and the fudge is decadently creamy without grainy sugar crystals when made properly.
This White Chocolate Peppermint Fudge has a smooth, fudgy texture and a bright peppermint bite. The recipe has a few more steps than a basic no-cook fudge, but the result is worth the extra care: velvety texture and evenly set squares.
I recommend using a candy thermometer to reach the ideal temperature for setting fudge. In a heavy-bottomed saucepan, cook the butter, sugar, whipping cream and marshmallow cream to between 235–240°F (114–116°C). About 238°F is a reliable target to ensure the fudge sets without becoming brittle.
If you don’t have a thermometer, bring the mixture to a steady boil over medium to medium-low heat and continue boiling while stirring for approximately 5 minutes—timing and steady stirring will help achieve the right consistency.
Use good-quality white chocolate rather than candy melts for the best flavor and texture. For peppermint extract, 1/2 teaspoon gives a clear mint presence; if you prefer a milder mint note, use 1/4 teaspoon. Finish with crushed candy canes for extra peppermint and festive color.
When cooled and cut into squares, this fudge makes a lovely homemade gift or a festive addition to holiday dessert tables.
White Chocolate Peppermint Fudge
Rate Recipe
Print Recipe
Ingredients
- 3 tablespoons unsalted butter
- 2 cups granulated sugar
- 2/3 cups whipping cream
- 1 – 7 oz jar marshmallow cream
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon peppermint extract
- 12 oz white chocolate, chopped roughly into pieces
- 1/3 cup crushed candy canes
Instructions
-
Line an 8×8 or 9×9 inch square pan with aluminum foil and set aside.
-
In a large heavy-bottomed saucepan, combine the butter, sugar, whipping cream, marshmallow cream and salt. Heat gently, stirring until the mixture is mostly melted and combined.
-
Bring the mixture to a boil over medium-low to medium heat, stirring constantly. Once it reaches a boil, continue stirring and cook until it reaches about 238°F (114–116°C) on a candy thermometer, or boil steadily for 5 minutes if not using a thermometer.
-
Remove the pan from the heat. Stir in the chopped white chocolate and peppermint extract until the chocolate is completely melted and the mixture is smooth.
-
Pour the fudge into the prepared pan and sprinkle the top with crushed candy canes. Let the fudge cool and set at room temperature for 2–3 hours. If desired, once it has cooled, wrap tightly and chill in the refrigerator to firm up before cutting. Lift the foil from the pan and slice into small squares with a sharp knife.
-
Store the fudge in an airtight container in the refrigerator for best freshness.
Nutrition
Like this recipe? Rate and comment below!
If you love this White Chocolate Peppermint Fudge, try these other favorites:
- Candy Cane Cupcakes
- White Chocolate Brownies
- Peppermint Double Chocolate Cookies