Peppermint White Chocolate Fudge

My neighbor knocked on the door one December evening holding a tin of homemade fudge, and the first bite stopped me mid-sentence. It was creamy, minty, and just sweet enough to feel like a secret between friends. I asked for the recipe on the spot, and she laughed, saying it was easier than wrapping presents. She was right.

I made my first batch for a cookie swap and watched three people go back for seconds before the cookies even got touched. One friend admitted she hid a few squares in her purse for the drive home. That year, I started wrapping little stacks in wax paper and giving them out like edible holiday cards, and it became my thing.

Ingredients

• High-quality white chocolate: Cheap chips turn grainy and weird, so splurge a little here and chop a good bar instead.
• Sweetened condensed milk: This is what makes the fudge silky and foolproof, no stirring for twenty minutes required.
• Unsalted butter: It adds richness and helps the fudge set with a melt-in-your-mouth texture.
• Pure peppermint extract: A tiny bit goes a long way, so start with less if you are nervous about mint overload.
• Peppermint candies or candy canes: Crush them in a bag with a rolling pin for the most satisfying two minutes of your day.
• Sea salt: Just a pinch balances the sweetness and makes the peppermint pop.

Instructions

Prep the pan:

Line your square pan with parchment, letting the edges hang over like little handles. This is the trick that keeps you from chiseling fudge out later.

Melt the base:

Combine white chocolate, condensed milk, and butter in a saucepan over low heat, stirring constantly until it is glossy and smooth. Do not rush this or walk away, burnt chocolate is heartbreaking.

Add flavor:

Pull the pan off the heat and stir in peppermint extract and a pinch of salt. The smell will make you feel like you are standing in a candy shop.

Pour and smooth:

Scrape the mixture into your prepared pan and spread it evenly with a spatula. It will be thick and luscious.

Top with peppermint:

Sprinkle crushed candies over the top and press them in gently so they stick. This is where it starts looking like a holiday postcard.

Chill and set:

Let it cool on the counter for ten minutes, then slide it into the fridge for at least two hours. Patience is hard but necessary.

Slice and serve:

Lift the whole slab out using the parchment, then cut it into squares. Dip your knife in hot water between cuts for clean edges.

Save to Pinterest

My sister once ate four pieces before dinner and declared it was worth skipping the main course. I pretended to be annoyed, but honestly, I took it as the highest compliment. Now I make a double batch every year because one pan never lasts.

How to Store and Gift It

This fudge keeps in an airtight container in the fridge for up to two weeks, though it rarely survives that long. I like to stack squares between sheets of wax paper, then tie them up in little cellophane bags with ribbon. It looks fancy, travels well, and makes people smile when they open it.

Flavor Twists Worth Trying

If peppermint is not your thing, swap the extract for vanilla and skip the candy topping for a classic white chocolate fudge. You can also swirl in a few drops of red food coloring before it sets for a marbled look, or press in crushed Oreos instead of peppermint for something completely different. Once you know the base, you can make it your own.

What to Watch Out For

The only real way to mess this up is by overheating the chocolate or using imitation extract, which tastes artificial and weird. Stir gently and consistently, and do not crank the heat thinking it will go faster. If you are using candy canes, check the label for any allergens or gluten if that matters to your crowd.

• Use a hot, dry knife for the cleanest cuts, wiping it between each slice.
• If the fudge feels too soft after chilling, pop it in the freezer for twenty minutes.
• Crush the candies right before topping so they do not get sticky from sitting out.

Save to Pinterest

This fudge has become my go-to when I want to give something that feels personal without spending all day in the kitchen. It is sweet, festive, and always gone faster than I expect.

Questions & Answers About the Recipe

→ What type of chocolate is used?

High-quality white chocolate is used to create a smooth and creamy base for this confection.

→ Can peppermint candies be substituted?

Yes, you can use peppermint extract alone or swap the candies for crushed candy canes to maintain the refreshing flavor.

→ How long should it chill?

Let the mixture chill in the refrigerator for at least 2 hours until fully set before cutting.

→ What is the best way to cut the squares?

Dipping the knife in hot water and wiping it clean between cuts helps achieve neat squares without sticking.

→ Can the flavor be adjusted?

Yes, peppermint extract can be replaced with vanilla extract for a milder flavor variation.

→ How should leftovers be stored?

Keep the squares in an airtight container in the refrigerator for up to two weeks to maintain freshness.