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 containlike 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 . 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 ato make the marshmallow creme. They are inexpensive and can be found online or likely in the baking aisle of your local grocery store.
Ingredients needed to Make White Chocolate Peppermint Fudge
To make this homemade peppermint fudge, you’ll start by making marshmallow creme. The marshmallow creme will be used in the recipe for the fudge, so be sure to make this first.
You will not use all the creme that this recipe yields. Store the leftovers in a tightly sealed container in the fridge for up to 1 month.
Here are the ingredients needed to make homemade marshmallow creme:
- Warm Water: from the tap, from a bottle, from a purifier – however you like it!
- 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 . It also has a hint of molasses that adds depth to any recipe :
- Egg Whites: Use egg whites from actual eggs as opposed to using liquid egg whites that you can buy at the grocery store. Real egg whites will whip up the way we need them to in this recipe while liquid egg whites likely will not. And, be sure there is no yolk whatsoever in egg whites. They will not whip up if there is egg yolk present
- : is necessary for helping to stabilize the egg whites while you’re whipping them. It’ll help the egg whites retain their volume and prevent them from collapsing. All good things!
- Salt: I prefer to use , however, you can use whatever kind you have. Salts have varying levels of saltiness, so start out by adding just a little bit then adding more if you need to. You may want to add more or less than is called for in the recipe based on your preferences
After making the marshmallow creme, it’s time to put together the fudge. Here are the ingredients needed:
- 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 . It also has a hint of molasses that adds depth to any recipe : This sugar is the best!
- 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!)
- : 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
- : The amount of you’ll need will vary based on the size of you buy. I used about 3 standard-sized (if that’s a thing!) . You can also use about 6-8 mini . 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
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.
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:
- Puff Pastry Christmas Tree
- Peppermint Puppy Chow
- White Chocolate Peppermint Ice Cream
- Biscoff White Chocolate Saltine Toffee
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
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes + 3-4 hours chilling time
- Yield: 16 pieces 1x
- Category: Fudge, Holiday Desserts
- Method: No-bake
- Cuisine: American
For the Marshmallow Creme:
- Simple Syrup (¼ cup (59 ml) water + 1 cup (200 grams) Domino® Golden sugar)
- ⅓ cup (78 ml) water
- ¾ cup (150 grams) Domino® Golden sugar
- 4 ounces (113 grams) egg whites (from about 3 large eggs; do not use liquid egg whites from a carton)
- ½ teaspoon (2 grams) cream of tartar
- Pinch of kosher salt
For the White Chocolate Peppermint Fudge:
- 1 ½ cups (300 grams) Domino® Golden sugar
- 6 tablespoons (84 grams) unsalted butter
- ⅓ cup (79 grams) heavy cream
- 1 cup (122 grams) marshmallow creme (from recipe above)
- 1 ¼ cups (220 grams) white chocolate baking bars, chopped
- 1 teaspoon (5 ml) peppermint extract
- ¼ cup crushed candy canes or peppermint candies
For the Marshmallow Creme:
- In a medium saucepan, make a simple syrup by dissolving the 1 cup Domino® Golden sugar in ¼ cup warm water. Continue stirring until sugar is completely dissolved. To the saucepan, add the ⅓ cup water and remaining ¾ cup Domino® Golden Sugar. Clip on a candy thermometer and heat on medium heat until the mixture reaches 240°F / 116ºC (soft ball stage), about 10-15 minutes
- While the sugar mixture is coming to temperature, add the egg whites to the bowl of a stand mixer and whisk using the whisk attachment until foamy. Increase the speed to high and add the cream of tartar and salt. Continue to mix until soft peaks form
- Once the sugar mixture has reached 240°F / 116ºC, carefully remove it from the heat and let rest for about a minute off the heat. With the mixer running on high, slowly stream the sugar mixture into the egg whites. After all the sugar has been added, continue whisking on high for 7-8 minutes, or until the outside of the mixing bowl no longer feels hot. Set aside 1 cup for the fudge and store the remainder in an airtight container in the refrigerator for up to 1 month
For the Fudge:
- Line an 8×8 baking pan with parchment paper. Set aside
- In a medium saucepan, combine the Domino® Golden 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
- 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
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Thank you to Domino® Sugar for sponsoring this post!