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Peppermint White Chocolate Fudge makes holiday snacking a breeze. You only need three basics and there’s no oven time. Just mix white chocolate with smashed candy canes for that jolly peppermint crunch. It’s such a cheerful sweet for parties or presents and couldn’t be simpler to whip up.
Beloved Holiday Classic
Every winter, I get excited to whip this fudge together. Nothing beats how the sparkly candy canes pop against the soft white chocolate or how the kitchen gets filled with that minty smell. The rest is so simple, even my kids love bashing the candy and tossing it on as a topper.
What to Grab
- White Chocolate Chips: 2 cups, pick something nice like Ghirardelli so it melts silky smooth.
- Crushed Candy Canes: 2 cups total, some for mixing in and the rest for scattering over the top.
- Sweetened Condensed Milk: 6 ounces from one can, this is what makes everything creamy.
- Optional: 1 teaspoon peppermint extract if you want an extra minty punch.
Let’s Do This
- Cut and Serve
- Lift the fudge out with the help of the parchment edges. Slice into bite-sized pieces and set them out, or grab some cute bags if you’re gifting them.
- Pour and Set
- Spoon all that creamy mixture into your pan, smoothing it flat. Sprinkle any leftover candy canes on top and press them in a bit. Pop the pan in the fridge for 4–6 hours, so things firm up nicely.
- Melt the Ingredients
- Put your white chocolate chips and condensed milk in a double boiler (or makeshift version). Stir gently on medium heat till it’s smooth, then tip in a cup of crushed candy canes and give it a good mix.
- Prepare the Pan
- Grab an 8×8-inch dish and line it with parchment, letting it hang over the sides—makes things easy later.
Storing the Good Stuff
This fudge sticks around for up to two weeks on the counter if you stash it in something airtight. Want it even firmer? Drop it in the fridge but make sure it’s sealed tight so it doesn’t dry out. I usually think ahead and freeze half—it comes out perfect, even after two months.
Helpful Hints
No need for fancy gear—a simple bowl over a saucepan with water does the trick if you don’t have a double boiler. The microwave’s also great, just nuke it in quick bursts and stir lots. Good white chocolate really matters here, since smooth melting is the secret for dreamy fudge. Everyone begs me to bring this to Christmas, and it’s a blast sharing with the whole crew.
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Frequently Asked Questions
- → Why melt over a double boiler?
- It stops the white chocolate from burning or clumping, keeping it silky and smooth for perfect fudge.
- → Why is parchment needed?
- Lining the pan with parchment keeps the fudge from sticking, making it easier to pull out and cut clean squares.
- → Why press candy on top?
- Softly pushing the candy into the fudge ensures it'll stay put when slicing and eating.
- → What's the best way to store this?
- Pop it in the fridge to keep it firm. Give it 30 minutes at room temp before serving.
- → Why bother thawing first?
- A little thawing helps you slice cleanly, especially through the solid candy bits, without crumbling!