White Chocolate Peppermint Fudge Recipe

White Chocolate Peppermint Fudge Recipe

Course: Dessert, fudge

Cuisine: American

Prep Time: 10

Cook Time: 0

Chill Time: 2

Total Time: 2 10

Servings: pieces

Calories: 280kcal

Author: Becky Hardin

This white chocolate peppermint fudge is the ultimate holiday treat. Creamy, minty, and ready in just minutes in the microwave or on the stovetop!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
8x8 Baking Pan

Ingredients

14 ounces sweetened condensed milk (1 can)
3 cups white chocolate chips (18 ounces)*
2 tablespoons unsalted butter (¼ stick)
½ teaspoon pure peppermint extract
½ teaspoon red gel food coloring optional**
½ teaspoon green gel food coloring optional
2 tablespoons holiday-themed sprinkles optional, for topping

Instructions

Line an 8x8-inch baking pan with parchment paper.
Add the sweetened condensed milk, white chocolate chips, butter, and peppermint extract to a large microwave-safe bowl.
14 ounces sweetened condensed milk, 3 cups white chocolate chips, 2 tablespoons unsalted butter, ½ teaspoon pure peppermint extract
Microwave for 30 seconds. Stir and then heat for another 30 seconds. Continue heating and stirring until the white chocolate chips and butter have completely melted, about 2-3 minutes.
Remove ½ cup of fudge to a small bowl and stir in the red food coloring.
½ teaspoon red gel food coloring
Remove another ½ cup of fudge to a different bowl and stir in the green food coloring.
½ teaspoon green gel food coloring
Dollop the white, red, and green fudge around the pan and swirl it gently with a spoon, if desired. Top with festive sprinkles, if using.
2 tablespoons holiday-themed sprinkles
Transfer the fudge to the fridge and allow it to chill for at least 2 hours or until completely set.

Notes

*I used white chocolate so I could dye it red and green for a festive Christmas twist. I recommend high-quality white chocolate chips, melting chocolate, or baking bars.

**I used Americolor’s Red-Red and Forest Green. Make sure to use gel food coloring, not water-based food coloring, as a water-based one will cause the fudge to seize.

Tips:

Make sure the parchment paper goes up the sides of your pan so it's easy to lift the fudge out without cracking it.
Overheating white chocolate can cause it to seize and turn grainy. I recommend microwaving in short 20-30 second bursts, stirring well in between, to ensure it turns out smooth.
This fudge thickens FAST! Work quickly, or it will start to harden and crack.
When adding color, the fudge will feel thick, but just keep stirring. It will come together!
If the colored portions of fudge thicken too much to swirl, microwave each small bowl for 5-8 seconds to loosen them back up.
Feel free to add some crushed candy canes on top before the fudge sets for extra peppermint flavor.
Allow to chill completely before slicing into squares.
To help it set faster, place it in the freezer for 30 minutes, then move it to the refrigerator to finish.
For clean slices, run a sharp knife under hot water, wipe dry, and slice. Repeat every few cuts or whenever the knife looks dirty.

Stovetop Instructions: Combine the sweetened condensed milk, white chocolate chips, butter, and peppermint extract in a medium saucepan set over low heat. Stir constantly until the chocolate and butter are fully melted and the mixture is smooth, about 5-7 minutes. Remove from heat, color portions as desired, swirl, top, and set.

Make-Ahead: You can make this fudge 3-5 days in advance, keep it tightly covered in the refrigerator, and slice it right before serving or packaging.

Storage: Store white chocolate peppermint fudge in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition