White Chocolate Peppermint Fudge Recipe
- 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
- 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.
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.
Reviews for White Chocolate Peppermint Fudge
"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."
"Very good fudge! It's really light and fluffy!"
"Followed the recipe exactly and it turned out perfect! Love Taste of Home recipes."
"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."
"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!"
"We tried several different peppermint fudge recipes and this one is the BEST hands-down. We make four batches every year and always run out."
"Best fudge ever!! We only changed one thing. Don't use hard peppermint. Use candy cane pop rocks. Stir in one pkg before pouring up, and a second on top after it is cooled some. Yummy!!! Beautiful soft red swirls, too. Don't over stir first rocks."
"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"
"delicious simply creamy and melt in your mouth good"
"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?"
"Super easy to make and soo yummy!!"
"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!!"
"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!"
"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."
"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."
"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."
"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 ,,"
"I just ate some that a co-worker brought in for a Christmas luncheon today. (In fact, I keep going back for more!) I had to come get the recipe myself. One reviewer is right... It's not truly a fudge. The texture and flavor is more like one of those soft buttermint candies, so I suppose calling it "fudge" is misleading. Contrary to another reviewer's comment about the sour cream, I don't think the sour cream detracts from the taste at all. I actually can't taste it. This is an absolutely delicious candy. I am definately stopping for peppermint extract on the way home tonight!!"
"This was a little different when I first tasted it, but by the end of the first bite, I was in LOVE! Excellent recipe!!"
"This did not turn out at all - in fact I tossed it all. It had a grainy texture and was such a hard brick I could hardly cut it! Out it went."
"I made a double batch and it is so creamy and minty. My husband and I love it."
"This is my favorite candy recipe ever! Easy enough to make, gets rave reviews and tastes wonderful. I have substituted crushed lemon drops and used lemon flavoring with excellent results."
"Nothing to do with real fudge..and I don't care for the sour creamat all. It looks good, that's all."
"Execellent taste! so easy to make."
"I LOVE WHITE FUDGE BUT AM NOT A FAN OF PEPPERMINT. COULD I LEAVE OUT THE PEPPER MINT FLAVORING AND CRUSHED CANDY, AND SUBSTITUTE NUTS AND VANILLA? IT DOES LOOK VERY FESTIVE!!!"
"I love this recipe. I've made it every year for the past 3 years and everyone loves it."
"I was looking for something different to make for Christmas gifts this year, and when I saw this recipe, I just knew it would be perfect! It was a huge hit, I'm going to have to make 4 batches next year to make everyone happy!"
"This fudge is excellent and so easy to make."
"I collected this recipe years ago in one of ToH's magazines and I get requests for it every year. It's wonderful, and so different from others and not to mention, it's an absolutely beautiful addition to my treat trays."
"This is one of my favorite kinds of fudge to make, eat and give as gifts. It goes fast at bake sales as well."
"My family loves fudge and this is one we'll make many more christmases to go. It's beautiful and we will be keeping this recipe."