White Chocolate Peppermint Fudge Recipe
White Chocolate Peppermint Fudge Recipe photo by Taste of Home

White Chocolate Peppermint Fudge Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 10 min. + chilling
MAKES:81 servings
TOTAL TIME: Prep: 10 min. Cook: 10 min. + chilling
MAKES: 81 servings


  • 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

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
  2. 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.
  3. 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.
  4. 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

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Reviewed Jan. 1, 2015

"I accidentally got milk chocolate instead of white chocolate and added it before I noticed. But it still turned out awesome. I plan to make it again with the white chocolate and I'm sure it will be just as good."

Reviewed Dec. 24, 2014

"Very good fudge! It's really light and fluffy!"

Reviewed Dec. 22, 2014

"Followed the recipe exactly and it turned out perfect! Love Taste of Home recipes."

Reviewed Nov. 19, 2014

"I used the Hershey's white chocolate chips and they did not work well. They didn't quite melt right and they are a "vanilla" flavor that made a cloying sweet taste. I have used white chocolate chips for fudge recipes before, but may have been Nestles brand. I think the recipe is good. Just don't use the Hershey's brand chips in it."

Reviewed Dec. 16, 2013

"I made this for the first time and it was quite easy! I did the candy thermometer trick as suggested. My candy thermometer tested 12 degrees below 212 degrees when the water started boiling. I think this contributed to the success of the recipe. I also used a 12 oz bag of white chocolate chips and sifted all the powder out of the crushed candy. Have everything ready and work fast after taking the mixture off the stove. Delightful!"

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