Save on Pinterest

White Chocolate Peppermint Fudge

Total Time

Prep: 10 min. Cook: 10 min. + chilling

Makes

2 pounds

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

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

  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 sugar, sour cream and remaining 1/4 cup 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.

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.

    Nutrition Facts

    1 piece: 60 calories, 2g fat (1g saturated fat), 2mg cholesterol, 11mg sodium, 10g carbohydrate (10g sugars, 0 fiber), 0 protein.