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I make many batches of this minty fudge to give as Christmas gifts. It's not too sweet, so it appeals to lots of palates. —Sue Schindler, Barnesville, Minnesota
This recipe is:
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Editor's Note: 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.
Originally published as White Chocolate Peppermint Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p87
Homemade Peppermint Ice CreamWhen peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin
When peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin
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Reviewed on Jan. 30, 2013 by savetheplanet
If I can make this, a 5 year old can. I am normally terrified of the kitchen, I am shocked at how yummy this is and more shocked that I made it. It's a miracle
Reviewed on Jan. 20, 2013 by osiana
delicious simply creamy and melt in your mouth good
Reviewed on Dec. 17, 2012 by gumball834
Will the fudge still turn out if I forgot to boil it for 5 minutes? I just heated it until the sugar was dissolved...missed the sentence where it said to boil it.. Whoops! I did the rest of it, just put it in the fridge....Hopefully its still edible?
Reviewed on Dec. 12, 2012 by sdaniele0702
Super easy to make and soo yummy!!
Reviewed on Oct. 24, 2012 by mistybelieu
This recipe was amazing. I would not change a thing, I was very impressed it reminded me of my grandma's fudge and it was exactly what I was looking for in a recipe to use for a food auction where all the proceeds go to the united way. GREAT JOB!!
Reviewed on Mar. 10, 2012 by Bonifay5
If you like peppermint and white chocolate..this buttery smooth fudgey goodness is splendid! It has been my favorite holiday fudge, I make it every year. I use the soft peppermints that melt in your mouth, they add a vanilla sweetness and aren't as crunchy as regular peppermint. ALSO...please use the foil! Forgot to use the foil one time, and like to have never gotten it out of the pan!
Reviewed on Jan. 15, 2012 by utvol1191
This recipe was amazing. I made the fudge and put into tins for a part of the family gift baskets for Christmas presents! This was a hit! However, I would never store fudge in a refrigerator. When stored in the refrigerator the fudge may become too hard and when removed from the fridge the fudge may "melt". It is best to make the fudge to harden at room temperature.
Reviewed on Dec. 30, 2011 by amybellis
Made this recipe twice. First time, it set up to be hard as a rock after putting it in the refrigerator to firm. Second time, I let it firm outside the refrigerator and it seemed to be ok. Then, I stored in the refrigerator like the recipe says and it was as hard as a rock AGAIN. I will not be doing this recipe again. Although, I may take my regular fudge recipe and use white chocolate chips and add peppermint. We will probably be able to at least eat it.
Reviewed on Dec. 26, 2011 by j sawyer
Overall it was good but didn't care for the white blocks of fudge used. I would have rather boiled the karo & sugar to make the fudge. Liked the taste, however.
Reviewed on Dec. 23, 2011 by missmanzana612
any fudge can turn out bad if under cook or over cook,,but i gotta say wow !!!!i made 5 diff fudge flavors one was peanut butter fudge then 3 of them were various flavors with the nestle recipe,,and this one and i gotta say this one has best texture and flavor ,,i used a whole cap full of peppermint extract ,,then crushed hard peppermints and mixed them in .Then bobs puffy peppermints i crushed those and pressed thos on top for decoration and its my new fav recipe,,i gotta say i am so tempted to just omit the candy and extract and just use this recipe for my chocolate version and put in vanilla extract instead ,,
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