White Chocolate Peppermint Fudge is that holiday treat you can whip up when guests are already in the driveway, your to-do list is a mile long, and you still want something that looks and tastes festive. I love it because it’s wonderfully creamy, sweet with a minty kick, and surprisingly simple. No candy thermometer, no stress, just a smooth, melt-in-your-mouth bite that tastes like the season. You can make a batch in under 20 minutes, pop it in the fridge, and boom, dessert is ready. This is the kind of recipe that makes you look like you planned ahead, even when you didn’t.
Why We Love this Recipe
I’ve made a lot of holiday fudge, and this one always disappears first. The texture is silky and rich, the peppermint is bright but not overpowering, and those crushed candy canes on top add a satisfying crunch. It’s the perfect combo of sweet and refreshing.
The Story Behind This Recipe
Here’s why I love this Irresistibly Creamy White Chocolate Peppermint Fudge Recipe: it uses pantry staples and it tastes like a bakery treat. White Chocolate Peppermint Fudge is that holiday treat you can whip up when guests are already in the driveway, your to-do list is a mile long,…
Most importantly, this Irresistibly Creamy White Chocolate Peppermint Fudge Recipe doesn’t ask much of you. It uses a handful of easy-to-find ingredients and comes together in one pot or a microwave-safe bowl. If you can stir and pour, you’re golden. Plus, it doubles as a last-minute gift that never feels last-minute. Pack a few squares in a tin, tie on some ribbon, and people will think you’re the most put-together person in the room.
When we’re hosting, I like to set this fudge next to a plate of cookies and a cheerful bark for a pretty dessert spread. If you want something quick to pair with it, try this festive chocolate bark. The colors pop, and the flavors play so well together.
“I made this for a cookie swap and had six people ask for the recipe. It’s creamy, minty, and looks like I spent hours on it. I’ll be making it every year.”
What Goes Into This Fudge
Here’s exactly what you’ll need to make the Irresistibly Creamy White Chocolate Peppermint Fudge Recipe. Keep it simple, use good chocolate, and you’ll be thrilled with the result.
- White chocolate: 3 cups chips or chopped bars. Quality matters for smooth melting.
- Sweetened condensed milk: 1 can, 14 ounces. This is what gives the fudge its creamy texture.
- Unsalted butter: 2 tablespoons, for silkiness and shine.
- Vanilla extract: 1 teaspoon, to round out the flavors.
- Peppermint extract: 1/2 to 3/4 teaspoon, depending on how minty you like it.
- Fine sea salt: A small pinch. It wakes up the sweetness.
- Crushed candy canes: 1/2 cup in the fudge, plus more for the top, for that signature holiday crunch.
- Optional: 1/2 cup marshmallow creme if you love extra smooth, fluffy fudge.
Make sure the extract is peppermint, not spearmint. The flavor is different, and peppermint is the classic match for white chocolate. If you prefer a softer set, add the marshmallow creme. If you prefer a firmer, more sliceable fudge, skip it.
Want another seasonal option for your sweets tray? You might also like this swirly, pretty marshmallow swirl fudge.
How to Make White Chocolate Peppermint Fudge
Follow these steps for the Irresistibly Creamy White Chocolate Peppermint Fudge Recipe and you’ll have perfect squares with minimal effort.
Tools I Use
8-inch square pan lined with parchment so you can lift the fudge out easily. Medium saucepan or microwave-safe bowl. Silicone spatula for smooth stirring and scraping. A sharp knife for neat squares.
Step by Step
- Prep the pan. Line an 8-inch square pan with parchment paper, letting it hang over two sides for easy lifting later.
- Melt the base. Add white chocolate, sweetened condensed milk, and butter to a medium saucepan. Warm over low heat, stirring often, until the mixture is almost smooth. Remove from heat before it gets hot. If using the microwave, heat in 20 to 30 second bursts, stirring each time, until just melted.
- Flavor it. Stir in vanilla, peppermint extract, and a pinch of salt. Taste a tiny bit. If you want more mint, add a couple drops at a time. It concentrates as it sets, so don’t go overboard.
- Fold in candy. Gently stir in 1/2 cup crushed candy canes. If you want a smoother bite, keep them larger on top and fewer inside.
- Pour and top. Scrape the fudge into the prepared pan. Smooth the top with a spatula and sprinkle more crushed candy canes. Press them lightly so they stick.
- Set. Let it cool at room temperature until firm, about 2 to 3 hours, or refrigerate for about 45 to 90 minutes. Avoid the freezer because quick chilling can cause condensation and sticky tops later.
- Slice. Lift the slab out using the parchment. Warm a sharp knife in hot water, wipe it dry, and cut into clean squares.
Cooling and Cutting Neat Squares
Patience pays off here. If the fudge is too warm when you cut it, the edges can look ragged. I like to score the top lightly before making the full cuts. Wiping the knife between slices keeps those sides smooth and pretty.
Storage and Make Ahead
Store the fudge in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks. Stack the pieces with parchment between layers to protect the candy cane topping. For gifting, tuck the squares in mini parchment cups inside a tin.
Building a bigger dessert board? Add a classic cookie like these crisp chocolate spritz cookies alongside the fudge for a pretty mix of textures.
Variations
Once you nail the basic Irresistibly Creamy White Chocolate Peppermint Fudge Recipe, it’s fun to play with flavors and textures. Here are ideas I love.
Chocolate swirl: Melt 1/2 cup semi-sweet chocolate and drizzle over the pan. Swirl with a toothpick for a marbled top.
Oreo crunch: Fold in 1 cup chopped chocolate sandwich cookies for a cookies-and-cream vibe with mint. It tastes like a wintery ice cream flavor in fudge form.
Double mint: Use peppermint extract in the base and mix in Andes mint chips for a little chocolate contrast.
Toasted coconut snow: Sprinkle lightly toasted coconut on top with the candy canes. It adds a nutty note without nuts.
Two-layer fudge: Pour half the white chocolate mixture into the pan, let it set slightly, then top with a thin layer of melted dark chocolate. Chill and slice for striking layers.
Serving it at a party? Pair this fudge with a sparkling sip like these White Christmas Mojitos for a mint-on-mint celebration. Or keep it cozy and serve small squares with mugs of homemade drinking chocolate for a crowd-pleasing dessert bar.
Top Tips
Use good chocolate. White chocolate can be finicky. Choose a brand that lists cocoa butter and melts smoothly. Chopping chocolate bars often melts silkier than some chips.
Low heat is everything. Whether you use the stove or the microwave, gentle heat prevents scorching and seizing. Stop heating when it’s almost melted and let residual heat finish the job.
Go light on peppermint. Start with 1/2 teaspoon extract. You can always add a few drops, but you can’t take it out. The flavor intensifies as the fudge sets.
Crush candy canes softly. Put them in a zip-top bag and tap gently with a rolling pin. You want a mix of fine sparkle and small pieces, not dust.
Line the pan well. Parchment overhang makes cooling and lifting effortless. It also helps keep the edges clean when you slice.
Room temp for the win. Chilling speeds things up, but the best texture often comes from setting at room temperature. If your kitchen is hot, pop it in the fridge near the end.
When you want more festive sweets on the table, these holiday bark pieces add color and crunch next to the fudge, and they’re so easy to break and share. Either way, these tricks will help you nail the Irresistibly Creamy White Chocolate Peppermint Fudge Recipe every time.
Common Questions
Can I make this in the microwave? Yes. Heat the white chocolate, condensed milk, and butter in short bursts, stirring often, until almost melted. Then stir in extracts and candy.
How long does the fudge take to set? At room temperature, about 2 to 3 hours. In the fridge, 45 to 90 minutes. Cut when it’s firm to the touch.
Can I freeze white chocolate peppermint fudge? You can, but the topping may get sticky after thawing. If freezing, wrap tightly, thaw in the fridge, and blot any condensation before serving.
What pan size should I use? An 8-inch square pan makes thicker, classic squares. A 9-inch pan gives you thinner pieces that are a bit easier for gifting.
Why did my fudge turn grainy? It likely overheated. Melt low and slow, and remove from heat once almost smooth. Also, use good-quality white chocolate for best results.
Ready to Make a Pan and Share?
There’s a sweet spot between fancy and effortless, and this Irresistibly Creamy White Chocolate Peppermint Fudge Recipe lives right there. It tastes like a cozy winter evening, looks gorgeous on a platter, and takes so little time that you can make it on a busy weeknight. If you like exploring versions and comparisons, check out this guide for another take on holiday fudge at White Chocolate Peppermint Fudge – Meatloaf and Melodrama. I hope you try it, share it, and tuck a square away for yourself. You deserve a little minty magic.
White Chocolate Peppermint Fudge
Ingredients
Method
- Line an 8-inch square pan with parchment paper, letting it hang over two sides for easy lifting.
- Add the white chocolate, sweetened condensed milk, and butter to a medium saucepan. Warm over low heat, stirring often, until the mixture is almost smooth.
- Remove from heat before it gets hot.
- Alternatively, use the microwave, heating in 20 to 30 second bursts, stirring each time until just melted.
- Stir in vanilla, peppermint extract, and a pinch of salt. Taste and adjust mint if desired.
- Gently fold in 1/2 cup crushed candy canes.
- Scrape the fudge into the prepared pan. Smooth the top with a spatula and sprinkle more crushed candy canes on top, pressing them lightly.
- Let it cool at room temperature until firm, about 2 to 3 hours, or refrigerate for about 45 to 90 minutes.
- Avoid the freezer to prevent condensation.
- Lift the fudge out using the parchment. Warm a sharp knife in hot water, wipe it dry, and cut into clean squares.
