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
Servings: 16 servings
Calories: 250kcal
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.4 ounces egg whites , ½ teaspoon cream of tartar, pinch of kosher salt
- 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.1 cup marshmallow creme, 1 ¼ cups white chocolate baking bars, chopped
- Stir until melted and the mixture is smooth.
- Add the peppermint extract and stir until combined.1 teaspoon peppermint extract
- Pour into the prepared pan and sprinkle with crushed candy canes, gently pressing into the fudge.¼ cup crushed candy canes
- 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
Calories: 250kcal | Carbohydrates: 39.7g | Protein: 1.1g | Fat: 10.4g | Saturated Fat: 6.4g | Cholesterol: 17.1mg | Sodium: 25.1mg | Potassium: 2mg | Fiber: 0.2g | Sugar: 34.8g
