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

White Chocolate Peppermint Fudge Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for White Chocolate Peppermint Fudge

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (0)
3 Star
 (4)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Dec. 6, 2013

"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."

MY REVIEW
Reviewed Dec. 4, 2013

"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."

MY REVIEW
Reviewed Jan. 30, 2013

"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"

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