White Chocolate Peppermint Fudge
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.
Servings 72 small pieces
- 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.
Prepare all the Ingredients : Before starting make sure you roughly chop the white chocolate, crush the candy canes, and have the marshmallow cream and peppermint extract ready to go. Once the fudge is off the heat it can't sit for too long so you need to be quick to add in all the ingredients. There won't be time to chop up the white chocolate after you take the fudge off the stove burner.
Sour Cream : For best taste and texture use the real, full fat sour cream. Do not use lite sour cream or fat free.
White Baking Chocolate : Do not use white chocolate chips! It's not the same thing. You want the baking bars which you can find above the chocolate chips in the baking aisle. Each box is 4 ounces so you will need 3 boxes to equal the 12 ounces needed in the recipe. I use the Baker's brand white chocolate baking bar.
Medium Temperature : Do not turn up the heat on the stove burner. Leave it on medium heat for the entire time. It will take a few minutes for the sugar mixture to boil, but be patient! Stir constantly during the 5 minute cook time. You don't need a candy thermometer for this recipe but you need to follow the instructions exactly.
Tip : You don't need a candy thermometer but if you have one and are familiar with using them, you want the mixture at the soft-ball stage at the end of the 5 minutes (234°). I have never used a candy thermometer. As long as you let it boil for 5 minutes at the medium heat while stirring constantly, then you are fine.
Calories: 73kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 11mg | Potassium: 16mg | Fiber: 1g | Sugar: 12g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg