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White Chocolate Peppermint Fudge

White Chocolate Peppermint Fudge - A FOOLPROOF recipe for fudge with no boiling, no candy thermometers, and it turns out PERFECTLY every time! This EASY recipe uses just 4 INGREDIENTS, can be made ahead of time, and is great for holiday entertaining! It's creamy and rich with a peppermint crunch, making it a wonderfully festive treat!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 14 mins
Servings: 16
Calories: 315 kcal
Cuisine: American , Canadian

Ingredients

  • 3 cups white chocolate chips do not use chopped chocolate from a bar
  • one 14-ounce can sweetened condensed milk
  • ½ teaspoon peppermint extract*
  • ⅔ cup crushed candy cane bits or as desired divided (from about 5 average full-sized candy canes)

Instructions

    Cup of Yum
  1. Line an 8x8-inch baking pan with parchment paper or heavy duty nonstick foil, spray with cooking spray; set aside.
  2. Stovetop Directions - To a high-sided saute pan or pot, add the white chocolate chips, sweetened condensed milk, and heat over low to medium-low heat to melt the chips; stir nearly constantly to both encourage melting and prevent the mixture from burning. Tips - Do not be tempted to crank up the heat in an effort to get the chips to melt faster. Low and slow is the only way to go here because the chips can seize or scorch if the heat is too high, too fast. Microwave Directions - To a large, microwave-safe bowl, add the chocolate chips, sweetened condensed milk, and heat on high power to melt, about 2 1/2 minutes but all microwaves vary in intensity. Stop to check and stir after 90 seconds, and heat from there in 30-second intervals, as necessary, until the mixture can be stirred smooth.
  3. Remove from the heat, and stir in the peppermint extract (measure it, don't guess, and don't add more; see Notes below).
  4. Pour the mixture into your prepared baking dish.
  5. Evenly sprinkle half the candy cane bits (about 1/3 cup) over the surface and then using a rubber tipped spatula, gently swirl them down into the fudge.
  6. Evenly sprinkle the rest of the candy cane bits over the top, as desired. Tip - If you want to use more or less than the amount called for here, depending on how deep your candy bits were swirled in the previous step, use your judgment here, adding what's necessary.
  7. Place the pan in the fridge to set for at least 2 hours (or overnight), or until it is firm enough to slice. Tip - Do NOT place the pan in the freezer to set up to try to rush the setting-up time. The recipe works based in the fridge method and may not set properly if you try to freeze it.
  8. Slice as desired and serve. Extra fudge will keep airtight in the fridge for at least 2 weeks, perhaps up to 4 weeks, but there are no preservatives (other than the natural high sugar content) so use your judgment. For this reason, fudge is an excellent make-ahead recipe. Fudge will be fine kept at room temp for 6-8 hours or so, so if you're setting it out for a party, it will be fine. It will also keep airtight in the freezer for up to 4 months.

Notes

  • Peppermint Extract - Every time I post a recipe with peppermint extract, I always caution my readers not to just dump in ‘whatever’ they think looks right, but to truly measure it. Peppermint extract is much more potent, intense, and strong that vanilla extract. You don't want to use more than 1/2 teaspoon because your dessert will taste like mouthwash!
  • There are different types of minty extracts including peppermint, spearmint, wintermint, and on it goes. Use peppermint extract.
  • Do not use peppermint oil. There’s always someone who asks me if they can use an oil in place of an extract – no, you can’t.
  • Wondering what to make with the rest of the bottle of peppermint extract? Peppermint Bark, Chocolate Peppermint Cake, or Double Chocolate Peppermint Sandwich Cookies are all fabulous and festive.

Nutrition Information

Serving 1 Calories 315kcal (16%) Carbohydrates 46g (15%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Cholesterol 18mg (6%) Sodium 74mg (3%) Sugar 43g (86%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 315

% Daily Value*

Serving 1
Calories 315kcal 16%
Carbohydrates 46g 15%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Cholesterol 18mg 6%
Sodium 74mg 3%
Sugar 43g 86%

* Percent Daily Values are based on a 2,000 calorie diet.