White Chocolate Peppermint Fudge Recipe

4.5 32 32
White Chocolate Peppermint Fudge Recipe
White Chocolate Peppermint Fudge Recipe photo by Taste of Home
Publisher Photo

White Chocolate Peppermint Fudge Recipe

Read Reviews
4.5 32 32
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
Recommended: Our Best Fudge Recipes
MAKES:
81 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + chilling
MAKES:
81 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + chilling

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.

Test Kitchen Tips
  • To make crushing peppermints easy, unwrap candies, place them in a resealable plastic bag and give it a few good whacks with a rolling pin or measuring cup. Ahh, stress relief!
  • For a spicy twist, swap crushed cinnamon candies for the peppermints and cinnamon extract for the peppermint.
  • 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

    • 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.

    Test Kitchen Tips
  • To make crushing peppermints easy, unwrap candies, place them in a resealable plastic bag and give it a few good whacks with a rolling pin or measuring cup. Ahh, stress relief!
  • For a spicy twist, swap crushed cinnamon candies for the peppermints and cinnamon extract for the peppermint.
  • 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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    Reviews forWhite Chocolate Peppermint Fudge

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    MY REVIEW
    mfmtiger User ID: 1286387 278973
    Reviewed Dec. 9, 2017

    "i make this every year and give as gifts. Everyone loves it!"

    MY REVIEW
    therissinthehat User ID: 8193914 216561
    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."

    MY REVIEW
    veggiemama User ID: 4640590 215810
    Reviewed Dec. 24, 2014

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

    MY REVIEW
    terricoombs User ID: 7509131 215643
    Reviewed Dec. 22, 2014

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

    MY REVIEW
    apronlady User ID: 202754 126905
    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
    Ogleland User ID: 7542942 205412
    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
    jadedkallie User ID: 5115405 124479
    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
    meenabccb User ID: 6394358 124476
    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
    savetheplanet User ID: 7114315 87874
    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"

    MY REVIEW
    osiana User ID: 3430867 205411
    Reviewed Jan. 20, 2013

    "delicious simply creamy and melt in your mouth good"

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