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White Chocolate Peppermint Fudge

 White Chocolate Peppermint Fudge
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
81 ServingsPrep: 10 min. Cook: 10 min. + chilling


  • 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


  • 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.

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White Chocolate Peppermint Fudge (continued)

Nutritional Facts: 1 serving (1 each) equals 40 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 10 mg sodium, 8 g carbohydrate, 0 fiber, trace protein.