White Chocolate Peppermint Fudge Recipe

White Chocolate Peppermint Fudge Recipe photo by Taste of Home

Read reviews (18)

Rate recipe

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:

Quick

[X]

Rate White Chocolate Peppermint Fudge Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

White Chocolate Peppermint Fudge Recipe

Prep: 10 min. Cook: 10 min. + chilling

Yield: 81 Servings

10 10 20

Ingredients

1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups sugar
1/2 cup sour cream
12 squares (1 ounce each) white baking chocolate, chopped
1 jar (7 ounces) marshmallow cream
1/2 cup crushed peppermint candy
1/2 teaspoon peppermint extract

Directions

Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.
Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.
Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: 2 pounds.

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 Cream

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