Peppermint Crunch White Chocolate Fudge

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Sweet, creamy, and topped with crushed peppermint, this fudge is a Christmas classic.

Ingredients

• 3 cups white chocolate chips
• 1 can sweetened condensed milk (14 oz)
• ½ tsp peppermint extract
• ½ cup crushed peppermint candies

Instructions

1. Line an 8×8 dish with parchment.
2. Melt chocolate and condensed milk until smooth.
3. Stir in peppermint extract.
4. Spread mixture into dish.
5. Sprinkle with crushed candies.
6. Chill 2 hours and cut into squares.

Notes

• Use food coloring for marbled swirls.
• Makes a great holiday gift.

FAQs

1. Can I use candy canes? Yes, crushed candy canes work.
2. Can I swap milk chocolate? Yes, though flavor changes.
3. Does it need refrigeration? Best kept in fridge.
4. How long does it last? About 2 weeks.
5. Can I double the batch? Yes, use a larger pan.
6. Can I add nuts? Yes, pecans add crunch.
7. Can I make it sugar-free? Use sugar-free chocolate.
8. Can I give it as gifts? Yes, wrap in holiday tins.
9. Does it freeze well? Yes, up to 2 months.
10. Is it chewy or firm? Smooth and slightly firm.

Conclusion

Peppermint Crunch White Chocolate Fudge is easy, festive, and full of flavor. It’s a must-make during the holidays.

4.

Peppermint Crunch White Chocolate Fudge

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 15 minutes (includes chilling)
• Yield: 36 small squares 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Peppermint Crunch White Chocolate Fudge is a festive, creamy holiday treat made with rich white chocolate and topped with crushed peppermint candies for a delightful crunch.

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Ingredients

Scale 1x2x3x

• 3 cups (510g) white chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/2 tsp peppermint extract
• 1/2 cup crushed peppermint candies or candy canes
• 1 tsp vanilla extract (optional)
• Pinch of salt

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Instructions

1. Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk.
3. Stir constantly until the chocolate is fully melted and the mixture is smooth.
4. Remove from heat and stir in peppermint extract, vanilla extract (if using), and a pinch of salt.
5. Quickly pour the fudge mixture into the prepared baking dish and smooth the top with a spatula.
6. Sprinkle the crushed peppermint candies evenly over the top and gently press them in.
7. Let the fudge cool to room temperature, then refrigerate for at least 2 hours until set.
8. Once firm, lift out using the parchment overhang and cut into squares.

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Notes

• Use high-quality white chocolate for the creamiest texture.
• Store fudge in an airtight container in the refrigerator for up to 2 weeks.
• For a festive twist, add a few drops of red food coloring and swirl before setting.
• Be careful not to overheat the white chocolate to avoid seizing.

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Nutrition

• Serving Size: 1 piece
• Calories: 130
• Sugar: 17g
• Sodium: 30mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 5mg