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White Chocolate Peppermint Fudge is super creamy, made with white chocolate baking squares, marshmallow cream, sour cream (trust me!), and crushed peppermint candy canes. It’s the perfect Christmas treat.
I have never been a huge fan of fudge! But that all changed with this ultra creamy, not too sweet peppermint fudge recipe. It’s the perfect Christmas treat with white chocolate, peppermint extract, and crushed peppermint candy canes.
I love this fudge recipe because it calls for marshmallow cream and sour cream! The sour cream may seem odd but it helps cut the sweetness and it makes the fudge so creamy. No dry fudge with this recipe.
If you want another favorite fudge recipe then try this chocolate chip cookie dough fudge. It tastes like cookie dough but in fudge form and it’s really good!
HOW TO MAKE PEPPERMINT FUDGE
- Add the sugar, sour cream, and butter into a large pot. Turn the stove burner to medium heat and let it melt and the sugar dissolve, while stirring occasionally.
- Bring the mixture to a boil, do not change the heat, once boiling set a timer for 5 minutes and stir constantly for 5 minutes while it cooks. It will be boiling the entire time which is good.
- Turn off the heat and add the chopped white chocolate and marshmallow cream. Stir until combined. The fudge will be thicker and form itself into a ball while you are stirring it.
- Add in the crushed candy canes and peppermint extract. Stir until combined.
- Pour into the prepared baking dish and smooth out the top. Sprinkle with additional crushed candy canes. Let it sit in the fridge for about an hour to firm up.
- Cut into small squares and it’s ready!
WHAT INGREDIENTS DO I NEED TO MAKE PEPPERMINT FUDGE?
Sour Cream – Please use real, full-fat sour cream! It tastes better and it is thicker and creamier. It makes a big difference when you use the real stuff.
Butter – Soften this in the microwave for a few seconds as this just helps it melt better in the pot. Recipe calls for salted butter and it’s best to use that as there is no other salt in the recipe.
White Chocolate Baking Squares – You want 12 ounces total of white chocolate baking squares. Each box is 4 ounces so you will need to buy three of them. Roughly chop the chocolate before adding it into the fudge.
Crushed Candy Canes
9-inch baking dish
Parchment Paper/Tin Foil & Cooking Spray
TIPS & TRICKS
- Prepare all the ingredients before starting. Chop the chocolate, crush the candy canes, and have the extract, and the marshmallow cream out and ready to go. You don’t want the fudge sitting for too long once it’s off the stove so have it all ready to use.
- Stir the fudge constantly while it’s boiling for 5 minutes. Once the fudge comes to a boil, make sure you are standing there and stirring it constantly for the 5 minutes. Let the mixture boil for 5 minutes (set a timer!) while stirring it constantly to prevent it from burning.
- No need to use a candy thermometer. I have never used a candy thermometer when I make this fudge. As long as you follow the directions exactly you will have no problem making this without a thermometer. Of course, if you have one and are familiar with working with a candy thermometer, I have included the temperature in the recipe below.
- Leave the stove on medium heat for the entire cook time. You may be tempted to turn the heat up so that it will come to a boil faster. Don’t do it! Leave the stove burner at medium for the entire cooking time. White chocolate is so delicate and can burn super easily which is why you want it at the medium temperature the entire time.
- Do not use white chocolate chips! Don’t even try and use white chocolate chips for this recipe. I promise it won’t work. Buy the white chocolate baking bars. I use the Baker’s brand of white chocolate (each box is 4 oz) but I know Ghirardelli sells some too. Don’t confuse this with melting wafers. You specifically want the baking chocolate.
- Spray the parchment paper or tin foil well with cooking spray. Liberally spray the cooking spray to coat the parchment paper or tin foil. No need to soak it but spray it well to ensure the fudge easily comes out.
YOU WILL LOVE THESE OTHER PEPPERMINT RECIPES
Peppermint Bark Pretzel Bites – My most popular Christmas treat! Pretzels, candy cane kisses, peppermint m&m’s, and Christmas sprinkles make these pretzel bites so festive and simple to make.
Peppermint Cheesecake Cookies – Cream cheese is the secret ingredient that makes these peppermint cookies so fluffy, creamy, and they taste like cheesecake but in cookie form!
White Chocolate Peppermint Pudding Cookies – White chocolate pudding cookies stuffed with a candy cane Hershey kiss and then drizzle with more melted candy cane kisses on top of the cookie. If you love those addicting Hershey candy cane kisses then you must try these cookies!
Peppermint Brownies – Rich, dense brownies topped with a creamy and cool peppermint frosting.
White Chocolate Peppermint Fudge
- 2 cups granulated sugar
- 1/2 cup sour cream
- 4 tablespoons salted butter softened
- 12 ounces white baking chocolate roughly chopped
- 1 jar (7 oz) marshmallow cream
- 3/4 cup crushed peppermint candy canes divided
- ½ teaspoon peppermint extract
- Line a 9-inch baking dish with tin foil or parchment paper. Spray the bottom and sides of the parchment paper or tin foil well with cooking spray.
- In a large saucepan, over medium heat, add the granulated sugar, sour cream, and butter. Let it melt, and the sugar dissolve, while stirring occasionally. Bring mixture to a boil. Once boiling, set timer for 5 minutes, and stir continuously while it boils for 5 minutes.
- Take the pan off the heat. Add the chopped white chocolate and marshmallow cream. Stir until combined. Fudge will thicken up and it will kind of form itself into a ball while you stir it.
- Add 1/2 cup of the crushed candy canes and the peppermint extract. Stir to combine.
- Pour the fudge into the prepared pan and smooth out the top. Sprinkle the remaining 1/4 cup crushed candy canes on top of the fudge. Cover loosely with foil and refrigerate for 1 hour or until the fudge is set and firm.
- Cut into small squares and serve!
- Fudge will soften up as it sits at room temperature. I like to store the fudge in the fridge for several days. Eat it cold straight from the fridge or let it sit at room temperature to soften up a bit.