White Chocolate Peppermint Fudge
Creamy white chocolate fudge infused with refreshing peppermint and topped with crushed candy canes, perfect for the holiday season.
Equipment
- 8x8-inch Baking Dish
- Medium Saucepan
- Mixing Bowl
- Spatula
Ingredients
- 7 oz Marshmallow Creme
- 2 ½ cups White Chocolate Chips
- ¾ cup Unsalted Butter
- 1 cup Granulated Sugar
- ¾ cup Heavy Whipping Cream
- 1 tsp Peppermint Extract
- ½ cup Crushed Candy Canes
Instructions
- Prepare an 8x8 inch baking dish by lining it with parchment paper, leaving an overhang.
- In a large bowl, combine marshmallow creme and white chocolate chips. Set aside.
- In a medium saucepan over medium heat, combine unsalted butter, granulated sugar, and heavy whipping cream. Stir constantly until it comes to a gentle boil and bubbles for about 5 minutes.
- Remove from heat and whisk in peppermint extract until smooth.
- Pour the hot mixture over the marshmallow creme and white chocolate chips, stirring until fully combined and smooth.
- Transfer the mixture into the prepared baking dish, spreading it evenly.
- While the fudge is still warm, sprinkle crushed candy canes on top and gently press them in.
- Chill the fudge in the refrigerator for at least 2 hours until firm.
- Remove from the baking dish using the parchment paper overhang, and cut into squares.
- Store in an airtight container in the refrigerator.
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Notes
Fudge can be stored in the refrigerator for up to two weeks, or frozen for longer storage.