Super easy-to-make White Chocolate Peppermint Fudge will be a delicious addition to any holiday occasion! Let the kiddos help with this one!
Well, it’s official. We can legitimately start thinking about making cookies and candy for the holiday season. Heck, I have been in the candy-making mode for two weeks now. I don’t know (I have lost track) how many batches I have done but at least 12 batches of caramel and 8 or so of chocolate toffee caramel. When I’m done it will equate to about 1500 individual, hand-wrapped caramels, and probably 15 pounds of toffee. I know that I am a glutton for punishment but I secretly love doing it and if I stopped doing my 10+ year tradition, I’d probably get backlash from clients, friends and, family. So the tradition continues and I continue to be a candy-making fool!
This past week after a conversation with my cousin Lisa, I decided to add fudge to my repertoire! She had called and asked if I had a good fudge recipe. I thought about it and realized that I had never even attempted making fudge. So ding, ding, ding, I decided to make fudge. What the heck? What’s wrong with even more candy to give away!
I always heard that making fudge was easy and sure enough, it’s not only just easy, it’s easy “peasey”! I decided to use white chocolate instead of dark chocolate because I needed a variation from everything else that I’m making. White chocolate peppermint fudge just sounded good to me. So I played around with different variations, evaporated milk and sweetened condensed, types of chocolate (you should have seen the variation made from the peppermint Andes chocolates, Pepto Bismol anyone)? Basically, I did everything to make a perfect batch of fudge. I believe I did it! This turned out smooth and creamy and not grainy like some fudge. The flavors of white chocolate and peppermint just scream the holidays to boot! I love it even more because I found these festive snowflake silicone molds! Super cute! Try this festive fudge recipe for your holiday gatherings! It may just be a new hit to the cookie plate!
Enjoy!
An up close and personal look at this easy to make holiday white chocolate peppermint fudge! So cute when you let them set in snowflake molds!
I found these flexible silicone candy molds at the local craft store! They are so cute and perfect for making fudge! Could be a new favorite kitchen gadget!
White Chocolate Peppermint Fudge
Ingredients
- 2 tablespoons butter
- 1 14 ounce can condensed milk
- 2 11 ounce bags high-quality white chocolate**
- 1 7 ounce container marshmallow fluff
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes + extra for topping the fudge.
Instructions
- Line an 8x8 baking pan with either parchment paper or tinfoil. Set aside.
- Place about 4-5 candy canes in a ziplock bag and use a rolling pin to gently crush. Set aside.
- Heat up a medium-sized saucepan over medium-low heat. Add the butter, evaporated milk, chocolate, marshmallow, peppermint extract, and the candy canes.
- Stir constantly until the mixture is melted and smooth.
- Transfer the fudge to the prepared pan and sprinkle with additionally crushed candy canes.
- Let cool in the refrigerator for 2-3 hours.
- When ready to serve, remove from pan and cut into 1-inch pieces.
Notes
Try making with the Ghiradelli peppermint white chocolate! It turned out amazing as well. Only use 1/4 cup crushed candy canes if you do it this way!
Dang! That’s a lot of homemade caramel and toffee… This is for Denver delivery. I just did a big shipping the same size! I’m crazy… One more batch of caramel and one of toffee and I’ll be done and will be doing the happy dance!
I had to include this picture from the other night! The Colorado sky was on FIRE!
The ingredient list says “sweetened condensed milk” and the instructions say “evaporated milk”… which is it?
Thanks for pointing that out! It’s sweetened! Ill fix it!
I have a couple of other questions. Where did you get the pans? How did you crush the candy canes? And I’m assuming you didn’t line those molds with parchment? Can you tell I’m “SO” making these? 🙂
Lea Ann (Cooking On The Ranch) recently posted…Crab Quiche with Diablo Sour Cream Frosting
Good morning! I bought the molds over at Michaels. If they are sold out, you can borrow mine! I updated the recipe on how to crush the canes (thanks for pointing this out). No need to line the molds with parchment! Also, to make them extra fancy like mine put some of that decorative sugar in the bottom of the molds and sprinkle the crushed candy canes on top! 🙂
I adore those molds! And your fudge looks absolutely beautiful and delicious.
Lea Ann (Cooking On The Ranch) recently posted…Crab Quiche with Diablo Sour Cream Frosting
Thanks! Im glad you are going to make them!!