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White Chocolate Peppermint Fudge

stack of candy cane 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

Scale

Ingredients

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:

Instructions

For the Marshmallow Creme:

  1. 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
  2. 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
  3. 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:

  1. Line an 8×8 baking pan with parchment paper. Set aside
  2. 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
  3. Pour into the prepared pan and sprinkle with crushed candy canes, gently pressing into the fudge
  4. Chill the fudge in the fridge until firm, at least 3-4 hours or overnight. Cut into squares

Equipment

Notes

  • 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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