Description
A delicious and festive treat perfect for the holidays, this White Chocolate Peppermint Fudge is rich, creamy, and topped with crushed peppermint candies.
Ingredients
Scale
- 2 cups white chocolate chips
- 1 cup sweetened condensed milk
- 1 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies or candy canes
- 2 tablespoons unsalted butter
- A pinch of salt
- Optional: red food coloring
Instructions
- Prepare the Pan: Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Melt the Chocolate: In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter over low heat. Stir constantly until the chocolate and butter melt completely and the mixture is smooth.
- Add Flavor and Color: Remove the saucepan from the heat. Stir in the peppermint extract and salt. If desired, add a few drops of red food coloring to achieve a pink hue. Mix well until the color is evenly distributed.
- Add Peppermint Candies: Fold in most of the crushed peppermint candies, reserving a little for topping.
- Set the Fudge: Pour the mixture into the prepared pan and spread it evenly. Sprinkle the reserved crushed peppermint candies on top. Gently press them into the fudge with the back of a spoon.
- Chill: Refrigerate the fudge for at least 2 hours or until fully set.
- Serve: Once set, lift the fudge from the pan using the parchment paper. Cut into small squares with a sharp knife.
Notes
- For a more intense peppermint flavor, increase the peppermint extract slightly, but be cautious as it can be quite strong.
- To avoid a sticky knife when cutting the fudge, run the knife under hot water and dry it between cuts.
- Store the fudge in an airtight container in the refrigerator for up to two weeks.
- Consider doubling the recipe and using a larger pan if you need more servings.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square