Easy White Chocolate Peppermint Fudge Recipe
This fudge is a holiday must-try! Creamy white chocolate meets refreshing peppermint for a delightful treat.
Servings: 16 servings
Ingredients
- 1 bag (12-ounce) white baking chips
- 2 cups mini marshmallows
- 1/4 cup milk
- 1 stick (14-ounce) butter sliced
- 1/2 teaspoon peppermint extract
- Candy canes crushed
Instructions
- In a medium saucepan, combine the sliced butter, white baking chips, and milk over medium heat. Stir continuously until everything is melted and smooth. Be careful not to let the mixture come to a boil; you want it just hot enough to melt the ingredients.
- Once your mixture is smooth, remove it from the heat and stir in the mini marshmallows and peppermint extract. Continue stirring until the marshmallows are completely melted and well incorporated into the fudge mixture.
- Pour the fudge mixture into your prepared baking dish, spreading it out evenly. Sprinkle crushed candy canes over the top for a festive touch. Allow the fudge to cool at room temperature for about an hour, then transfer it to the refrigerator to set completely, which may take about 2-3 hours.
Equipment
- Medium Saucepan
- Wooden Spoon or Spatula
- 9x9-inch baking dish
- Measuring cups and spoons
- Knife
Notes
- Store fudge in an airtight container at room temperature for up to one week.
- For longer storage, refrigerate where it lasts up to two weeks.
- To freeze, wrap tightly in plastic wrap and store in an airtight container for up to three months.