This White Chocolate Peppermint Fudge recipe is a soft, velvety fudge with a marshmallow creme base. It’s easy to make and perfectly festive for the holidays.
This fudge recipe costs $8.92 to make. It makes 34 pieces for only $0.26 per serving.
Homemade fudge is essential during the holiday season. It makes a fabulous Christmas gift. For more easy fudge recipes, check out my 3 ingredient Fudge, my Butter Pecan Fudge, and my Easy Almond Fudge.
It is the best time of year: time for holiday baking and delivering treats to neighbors, teachers, friends, and family. Fudge is a Christmas staple that makes an appearance every year on my cookie trays.
It makes a great gift idea, or you can take it to your holiday parties. I also love all things peppermint during the holidays. So it only makes sense to combine the two classics into one unforgettable treat.
This fudge is smooth and creamy with a hint of peppermint flavor. The top of the fudge is sprinkled with crushed peppermint candy for a fun and festive crunch.
It is an easy recipe that does not require a candy thermometer. The bold and rich flavor will keep you coming back for more.
It’s an excellent alternative to traditional milk chocolate fudge. This easy white chocolate peppermint fudge is a recipe that will genuinely make your season bright.
Ingredients and Cost
Per Serving Cost: $0.26
Recipe Cost: $8.92
- 7 oz container marshmallow creme – $0.94
- 2 ½ cups white chocolate chips – $3.73
- ¾ cup unsalted butter – $1.20
- 1 cup granulated sugar – $0.23
- ¾ cup heavy whipping cream – $2.06
- 1 teaspoon peppermint extract – $0.12
- ½ cup crushed candy canes – $0.64
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, line a square 8×8-inch square pan with parchment paper.
- Next, combine the marshmallow creme and white chocolate chips in a large bowl.
- Using a medium saucepan, mix together the butter, sugar, and heavy whipping cream over medium heat. Boil the mixture for five minutes, stirring the entire time.
- After removing the mixture from the heat, whisk in the peppermint extract.
- Then, pour the mixture over the white chocolate mixture.
- Stir until smooth and no chocolate pieces remain.
- Evenly spread the mixture into the prepared pan. Break the peppermint candies into smaller pieces and then sprinkle them on top of the fudge.
- Finally, chill in the fudge for at least two hours. Slice into equal pieces and serve.
- You can spread a thin layer of melted milk or semi-sweet chocolate ontop of the fudge before you sprinkle the crushed candy canes on top.
- This recipe doubles nicely, just place the fudge in a 9×13-inch pan.
SERVE: Slice the fudge into squares and serve chilled or at room temperature for a very soft consistency.
STORE: Store the White Chocolate Peppermint Fudge in an airtight container in the refrigerator for up to two weeks.
FREEZE: Wrap the fudge in wax paper and then with plastic wrap or aluminum foil. The fudge will keep in the freezer for about 2 months when frozen this way.
- 8×8-inch baking dish
- Medium saucepan
- Mixing bowls
- Measuring cups and spoons
- Liquid measuring cup
- Mixing spoon
- Chef’s knife
While similar in taste, the main difference is in the texture. Fudge is soft. In contrast, chocolate is harder and more shell-like.
This fudge recipe uses marshmallow creme, white chocolate chips, butter, sugar, and whipping cream. I added a bit of peppermint extract and crushed candy canes to make this white fudge have a peppermint twist. The creamy taste of white chocolate with crushed peppermints is the best part!
More Christmas Desserts
- Christmas Oreo Pops
- Shortbread Cookie Recipe
- Christmas Divinity Candy
- Christmas Rice Krispie Treats
- Loaded Peppermint Cookies
- Christmas Tree Brownies
- Cut Out Sugar Cookies
- Christmas Wreath Cookies
- Gingersnap Cookies
- Christmas Chocolate Chip Cookies
White Chocolate Peppermint Fudge
- 7 oz container marshmallow creme
- 2 ½ cups white chocolate chips
- ¾ cup unsalted butter
- 1 cup granulated sugar
- ¾ cup heavy whipping cream
- 1 teaspoon peppermint extract
- ½ cup crushed candy canes
- Line square 8×8 inch baking dish with parchment paper leaving an overhang.
- In a large bowl, combine marshmallow creme and white chocolate chips.
- In a medium saucepan, over medium heat, combine butter, sugar, and heavy whipping cream.
- Bring to a boil for 5 minutes while stirring constantly.
- Remove the mixture from the heat and whisk in peppermint extract until mixture is smooth.
- Pour the hot mixture over the marshmallow creme mixture and stir until smooth and no pieces of white chocolate remain.
- Pour the mixture into the prepared pan and smooth into an even layer.
- Sprinkle crushed candy cane pieces on top of the fudge, slightly pressing them into the fudge.
- Chill the fudge for at least 2 hours or until firm.
SLICE AND SERVE:
- Remove the fudge from the refrigerator, and remove the parchment paper,
- Cut the fudge into 34 small squares.
- Store in an airtight container in the refrigerator.