Peppermint Fudge

Fudge is a year-round favorite in our book, but we’re partial to this festive peppermint fudge for the holidays. Butter, marshmallow cream and tangy sour cream create a smooth, creamy and dense fudge texture. White chocolate, crushed bits of peppermint candies and peppermint extract amp up the festive flavor. Make this fudge as an edible gift or simply to round out the holiday dessert table.

And remember: Even the best fudge recipes can be finicky to make, so get to know the most common fudge mistakes and how to fix them.

Ingredients for Peppermint Fudge

• Butter: Butter keeps the fudge smooth and creamy by inhibiting sugar crystals from developing in the fudge.
• Sugar: Sugar is the main ingredient in fudge! It provides the sweetness.
• Sour cream: Sour cream gives the fudge a pleasant tang.
• White baking chocolate: White baking chocolate imparts a delicious chocolate flavor and Christmas-y white color.
• Marshmallow cream: Marshmallow cream creates a smooth fudge base.
• Peppermint candy: Crushed peppermint candies add a festive look and refreshing peppermint taste.
• Peppermint extract: Peppermint extract adds a boost of festive flavor to the fudge.

Directions

Step 1: Prepare the pan

Line a 9-inch square pan with aluminum foil, making sure there is a 1-inch foil overhang on the sides of the pan. Grease the foil with 1-1/2 teaspoons butter. Set the pan aside.

Editor’s Tip: Forgetting to butter the pan is one of the most detrimental candy-making mistakes. An unbuttered pan will lead to the fudge solidifying in it (not good!).

Step 2: Cook the sugar

In a large, heavy saucepan, combine the sugar, sour cream and remaining 1/4 cup butter. Cook and stir the mixture over medium heat until the sugar is dissolved. Bring the mixture to a rapid boil, and cook and stir until a candy thermometer reads 234°F (soft-ball stage), about five minutes.

Editor’s Tip: Curious about soft-ball stage’s appearance? Our guide on how to make candy has pictures of what the different sugar stages look like.

Step 3: Create the fudge

Remove the saucepan from heat. Stir in the white chocolate and marshmallow cream until they’re melted. Fold in the peppermint candy and extract. Pour the fudge into the prepared pan.

Step 4: Chill and cut the fudge

Chill the fudge until firm. Using the foil overhang, lift the fudge out of the pan. Gently peel off the foil, and cut the fudge into 1-inch squares. Store the fudge in an airtight container in the refrigerator.

Peppermint Fudge Variations

Taste of Home

• Add a spicy twist: Substitute crushed cinnamon candies for the peppermint candies, or cinnamon extract for the peppermint extract, for some warming spice.
• Make it chocolate-y: Prefer dark chocolate over white chocolate? Make our three-chocolate fudge, swapping out the pecans for this recipe’s crushed peppermint candy and peppermint extract amount.
• Decorate with a garnish: Drizzle on a quick vanilla glaze or melted chocolate for added decoration. Sprinkle on crushed peppermint candies, Christmas sprinkles, mini marshmallows or edible glitter for a Christmas-y feel.

How to Store Peppermint Fudge

To store, place the pieces of fudge in an airtight container, and keep in the refrigerator for up to one week. Layer the fudge in the container between pieces of parchment or waxed paper.

Can you freeze peppermint fudge?

Yes, you can freeze peppermint fudge. Layer the pieces of fudge between pieces of parchment or waxed paper in an airtight container. It can be kept in the freezer for up to three months.

Peppermint Fudge Tips

Taste of Home

How do you crush peppermint candy?

To crush peppermint candy, place the unwrapped candies in a resealable bag. Seal the bag, and place the bag on a kitchen towel (protect those counters!) on a very stable surface. Carefully crush the candies with a rolling pin, a measuring cup or the smooth side of a meat mallet.

Can you use white chocolate chips instead of white baking chips in this recipe?

We don’t recommend that you use white chocolate chips instead of white baking chips in this recipe. White baking chips are best for mixing into recipes like fudge, whereas white chocolate is better reserved for chocolate chip cookies or drizzling onto baked goods. But you can always get creative with flavored baking chips if you want to switch things up!