White Chocolate Peppermint Fudge Recipe

Today I’m bringing you a truly luscious treat that captures the magic of the holiday season in one tiny, perfect square: White Chocolate Peppermint Fudge! If you’re looking for an effortless, no-fail, jaw-dropping dessert, stop right here. This recipe is a game-changer. It combines the velvety richness of white chocolate with the bright, cool sparkle of peppermint candy, making a fudge that is perfectly creamy, deeply decadent, and wonderfully festive. Trust me, every bite is a little hug for your soul. It’s quick to make, requires no fancy equipment, and is guaranteed to disappear faster than snow in July!

Why You’ll Love This Recipe

• Effortlessly Easy: Forget about sugar thermometers and hours of stirring! This is a simple, two-step fudge that anyone can master. It’s the perfect recipe for beginners.
• Holiday Cheer in a Bite: The combination of creamy white chocolate and zesty peppermint is the quintessential flavor of the holidays. The festive colors just make you happy!
• The Ultimate Gift: Fudge is wonderful for sharing. Wrap up a few pieces in a pretty box, and you have an instant, heartfelt holiday gift for neighbors, teachers, or friends.
• Velvety Smooth Texture: By using sweetened condensed milk, we skip the gritty texture and get a perfectly smooth, melt-in-your-mouth fudge every single time.

Ingredients

All you need for this dreamy White Chocolate Peppermint Fudge are a few simple ingredients and about 10 minutes of hands-on time! Yes, it’s that easy. But first, gather up these holiday heroes:

• White Chocolate Chips: The rich, creamy base of our fudge. Use high-quality chips (or chopped baking bars) for the best melt and flavor—it really makes a difference!
• Sweetened Condensed Milk: This is the magic binder! It provides the sweetness and creamy moisture needed to create that signature soft, smooth fudge texture without adding any heavy cream.
• Unsalted Butter: A tiny bit of butter adds richness and a beautiful, silky gloss to the finished fudge.
• Peppermint Extract: This delivers that essential, cool, zesty punch of flavor. A little goes a long way, so measure carefully!
• Crushed Peppermint Candies or Candy Canes: These add a delightful crunchy texture and an intense burst of fresh peppermint flavor throughout the fudge.
• Salt: Don’t skip this! A small pinch of salt balances the sweetness of the white chocolate and peppermint, making the overall flavor pop.
• Extra Crushed Peppermint for Topping: This is optional, but it adds a gorgeous, festive sparkle and visual appeal to the top layer.

Note: The exact measurements for all of these ingredients, along with the complete recipe card, will be right under the article!

How to Make the White Chocolate Peppermint Fudge

Making this festive fudge is so easy, it practically makes itself! Here’s how we turn a few simple ingredients into a holiday masterpiece:

Step 1: Prep Your Pan

Line an $8 \times 8$-inch baking pan with parchment paper. I like to leave a little overhang on the sides—those flaps are going to be your easy-lift handles later! Give the paper a quick, light grease and set it aside. This step is crucial for effortless removal.

Step 2: Melt the Base

In a medium saucepan, combine your white chocolate chips, sweetened condensed milk, and butter. Place the pan over low heat (patience is key here—we don’t want to scorch the chocolate!). Stir constantly until everything is beautifully melted and the mixture is totally smooth and glossy. Remove the pan from the heat immediately.

Step 3: Flavor and Fold

Now for the good stuff! Quickly stir in the peppermint extract, the pinch of salt, and the $1/2$ cup of crushed peppermint candies. Stir just until the peppermints are evenly distributed—we don’t want to overmix.

Step 4: Pour and Press

Pour the warm, fragrant fudge mixture into your prepared pan. Use a spatula to smooth the top into an even layer. If you’re using extra crushed peppermint, sprinkle it over the top now, gently pressing it into the surface so it sticks.

Step 5: Chill and Set

Pop the pan into the refrigerator. Let it chill for at least 2–3 hours, or until the fudge is completely firm and set. This is the hardest part—waiting!

Step 6: Slice and Serve

Once firm, use those handy parchment paper overhangs to lift the entire block of fudge out of the pan. Place it on a cutting board and cut it into small squares. And that’s it! You’ve made fudge!

Pro Tips for Making the Recipe

• Go Low and Slow: When melting the chocolate, keep the heat on low. White chocolate burns easily, and if you rush it, your fudge can turn grainy. Slow and steady wins the fudge race!
• Use Quality Chocolate: Since white chocolate is the star, opt for good quality chips or bars (like Ghirardelli or another premium brand). Better chocolate means better flavor and a smoother melt.
• Crush Candies in a Bag: Place your candy canes or peppermints in a heavy-duty zip-top bag and use a rolling pin or the flat side of a meat tenderizer to crush them. Aim for a mix of fine dust and small, chunky pieces for the best texture.
• Clean Cuts: For perfect, non-sticky squares, use a large, sharp knife. You can wipe the knife clean between cuts for the sharpest edges!

How to Serve

This White Chocolate Peppermint Fudge is perfectly decadent on its own, but it’s even better when paired with other holiday favorites!

• With Hot Drinks: Serve alongside a mug of hot cocoa or a peppermint latte. The fudge will slightly soften and melt, creating a delicious pairing.
• Cookie Tray Star: Cut the squares small and add them to your holiday cookie platter for a non-cookie treat. They stand out beautifully against shortbreads and gingerbread.
• Ice Cream Topping: Crumble a square over a bowl of vanilla or chocolate ice cream for an instant holiday sundae.

Make Ahead and Storage

This is a fantastic dessert to make ahead, which is a lifesaver during the busy holiday season!

Storing Leftovers

Store leftover fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. If refrigerating, let the pieces sit at room temperature for a few minutes before serving for the best texture.

Freezing

You can absolutely freeze this fudge! Once it is completely set, wrap the entire block (or cut pieces) tightly in plastic wrap, then place it in a freezer-safe zip-top bag or container. Freeze for up to 3 months.

Reheating

There is no need to reheat! Simply thaw frozen fudge overnight in the refrigerator, then let it come to room temperature for about an hour before serving.

FAQs

1. What is the best way to prevent the white chocolate from burning or seizing?The key is using very low heat and constant stirring. White chocolate is sensitive, and high heat can cause the cocoa butter and sugar solids to separate, resulting in a grainy, seized mess.¹ If you are worried, you can use a double boiler (a bowl set over a pot of simmering water) instead of direct heat—just be sure no water gets into the chocolate!
2. Can I substitute the sweetened condensed milk with evaporated milk or heavy cream?No, please stick with sweetened condensed milk. Evaporated milk is unsweetened and much thinner, and heavy cream is a completely different dairy product. The condensed milk is what provides the necessary sugar, thickness, and moisture to create the smooth, stable fudge without cooking it to a high temperature.
3. Can I use a different type of chocolate, like dark or milk chocolate?Yes, but the recipe proportions might need minor adjustments. The fat and sugar content of dark or milk chocolate is different from white chocolate, but the method will generally work. If you use a semi-sweet or dark chocolate, you may want to reduce the salt and slightly increase the butter for the best texture.
4. How do I ensure the peppermint candies don’t melt in the fudge?Make sure the fudge base has been removed from the heat before you add the crushed candies. By stirring them in after the saucepan is off the stove, the mixture will be just warm enough to hold them but not hot enough to dissolve them. This keeps the colorful pieces and the lovely crunch intact!