Holiday time calls for all things chocolate, peppermint and definitely indulgent! Combining the sweet, creamy taste of white chocolate with peppermint creates for one fine holiday confection in the form of White Chocolate Peppermint Fudge.
This recipe for White Chocolate Peppermint Fudge satisfies all your desires for a sweet holiday treat plus it’s perfect for gifting to family and friends - if you don’t eat it all yourself first!
Thank you to Domino® Sugar for sponsoring this post! I was compensated for providing this recipe and blog post, however all opinions are my own.
How to Make Homemade Fudge
Making homemade fudge in your own kitchen is quite easy. And this recipe does not contain sweetened condensed milk like many fudge recipes.
This fudge recipe instead relies upon the sweetness of Domino® Golden Sugar which is made from pure cane sugar. It’s a less-processed, great-tasting sugar that works cup-for-cup like any white granulated sugar. And it’s just perfect in this recipe for homemade holiday fudge!
And the Secret Ingredient is...
This White Chocolate Peppermint Fudge recipe also incorporates homemade marshmallow creme to give it just the right texture and mouthfeel. Don’t worry, making your own marshmallow creme is easier than you’d think!
You will need a candy thermometer to make the marshmallow creme. They are inexpensive and can be found online or likely in the baking aisle of your local grocery store.
If you can't be bothered or don't have enough time (I totally get it!), store-bought marshmallow fluff can be substituted.
After making the marshmallow creme, it’s time to put together the fudge. Here are the ingredients needed:
- Domino® Golden Sugar: This sugar is the best! Domino® Golden Sugar is made from pure cane sugar. It’s a less-processed, great-tasting sugar that works cup-for-cup like any white granulated sugar. It also has a hint of molasses that adds depth to any recipe
- Unsalted Butter: It will be melted, so no need to ensure it’s room temperature like in many baking recipes. I recommend using unsalted butter so you can control the amount of salt in the recipe. However, if you only have salted butter, go ahead and use it
- Marshmallow Creme*: from the recipe you just made! You will not use all of what you made. Store the leftover portion in a tightly sealed jar in the refrigerator for up to 1 month
- White Chocolate: I prefer to use white chocolate baking bars (they specifically say this on the packaging) in this recipe as they melt better than most brands of white chocolate chips. White chocolate chips tend to have stabilizers in them that are meant to retain their shape when heated (makes your cookies look nicer, I suppose!)
- Peppermint Extract: Be sure it says "peppermint" and not "mint". Plain mint extract is spearmint flavor, which is not the flavor profile we are looking for in this holiday treat
- Candy Canes: The amount of candy canes you'll need will vary based on the size of candy canes you buy. I used about 3 standard-sized (if that's a thing!) candy canes. You can also use about 6-8 mini candy canes. Or, use round red and white peppermint candies. Place them (unwrapped) in a plastic bag and use a wooden mallet or the flat side of a meat tenderizer to crush them up. You'll want some bigger pieces and some smaller pieces
*Again, if you can't be bothered or don't have enough time (I totally get it!), store-bought marshmallow fluff can be substituted.
No Bake Recipe for the Holidays
One of the best parts about making fudge for the holidays is that it's a no-bake holiday recipe. You can give your oven a break during the busiest cooking and baking time of the year. Nothing better than that, my friend!
After assembling the fudge, chill it in the fridge for at least 3 hours. Then, cut it into squares and serve or share with your friends and family.
This fudge makes for a great holiday gift to mail or ship. Place the fudge pieces in a plastic container with a tight lid. Separate the layers of fudge with small squares of wax paper or parchment paper.
This homemade fudge will keep best in the fridge for a couple of weeks. If left out at room temperature, consume within 5 days.
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
Looking for more holiday dessert recipes? Give these a try:
Ingredients
Marshmallow Creme*
- ¾ cup light corn syrup
- ⅓ cup water
- ¾ cup Domino® Golden sugar
- 4 ounces egg whites from about 3 large eggs; do not use liquid egg whites from a carton
- ½ teaspoon cream of tartar
- pinch of kosher salt
Fudge
- 1 ½ cups Domino® Golden sugar
- 6 tablespoons unsalted butter
- ⅓ cup heavy cream
- 1 cup marshmallow creme (from recipe above), or store-bought marshmallow fluff
- 1 ¼ cups white chocolate baking bars, chopped
- 1 teaspoon peppermint extract
- ¼ cup crushed candy canes or peppermint candies
Instructions
Prepare the Marshmallow Creme*:
- Place the water, sugar, and corn syrup in a medium saucepan. Warm over medium-high heat until the mixture reaches 240°F on a candy thermometer, typically 10 to 15 minutes.
- While the sugar is heating, place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium until the egg whites are foamy. Increase the speed to high and add in the cream of tartar and salt. Continue to mix until soft peaks form.
- Once the sugar mixture reaches 240°F, carefully remove it from the heat and let rest for about 20 seconds. With the mixer running on high, (very carefully) slowly stream the sugar mixture into the egg whites. Continue to mix for 7 to 8 minutes, or until the outside of the mixing bowl returns to room temperature. Add in the vanilla; mix until medium-stiff peaks form
- Set aside 1 cup for the fudge and store the remainder in an airtight container in the refrigerator for up to 1 month.
Make the Fudge:
- Line an 8×8 baking pan with parchment paper. Set aside
- In a medium saucepan, combine the sugar, butter, and heavy cream over medium-low heat, stirring constantly until the butter is completely melted and the mixture is smooth, about 3 minutes.
- Turn the heat up to medium and boil without stirring for one minute.
- Remove the saucepan from the heat and stir in the marshmallow creme and white chocolate.
- Stir until melted and the mixture is smooth.
- Add the peppermint extract and stir until combined.
- Pour into the prepared pan and sprinkle with crushed candy canes, gently pressing into the fudge.
- Chill the fudge in the fridge until firm, at least 3-4 hours or overnight. Cut into squares.
Notes
- *Homemade marshmallow creme can be substituted with store-bought marshmallow fluff
- Store fudge in an airtight container at room temperature for up to 5 days. To keep fudge freshest, store in an airtight container in the fridge for up to 2 weeks
Nutrition
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Thank you to Domino® Sugar for sponsoring this post!
Mahendrakumarj
very wonderful blog thanks for posting.
Kim
Thank you so much!!