Amazing holiday white chocolate fudge! This Peppermint White Chocolate Fudge had an delightful soft texture because it’s made with addition of marshmallow fluff. It’s sweet, minty, and has the perfect fudge texture.
White Chocolate Fudge
Peppermint and white chocolate is our family’s favorite holiday flavor combinations. It all started with the first time I made Peppermint White Hot Chocolate.
It quickly became our traditions hot chocolate to drink around the Christmas tree and the flavor combination that I use in many holiday desserts. One of the best treats I make this time of year are soft cookies with white chocolate chips and peppermint and thumbprint cookies with candy cane kisses.
To make peppermint treats, best things to use are Candy Cane Hershey’s Kisses, Andes Peppermint Thins, Andes Peppermint Crunch Baking Chips, crushed candy cakes, and sometimes a little bit of peppermint extract.
Be careful adding too much peppermint extract because it’s quite potent.
I do not add any extract to my peppermint fudge because there is enough peppermint flavor from the Andes crunch baking chips.
Personally, I think the best way to make fudge is with addition of marshmallow fluff and not just chocolate and sweetened condensed milk. When only using the two ingredients, fudge comes out too hard. Marshmallow fluff adds a pleasant softness to fudge.
Can I use baking chocolate instead of chocolate chips?
No. I do not recommend using baking chocolate instead of chocolate chips.
Baking chocolate has a different melting texture because it contains more cocoa butter. It melts thinner than chocolate chips. Your fudge will come out softer and a thinner if baking chocolate is substituted.
What if I can’t find Andes Peppermint Crunch Baking Chips?
I’ve noticed that the baking chips are a little harder to find than the thins. Larger grocery stores and baking specialty stores are more likely to carry the baking chips so check those first.
If you can’t find the baking chips, simply substitute Andes Peppermint Thins and chop them up. I’ve done that on many occasions. It takes about 6-7 oz of Andes Peppermint Thins to make this fudge recipe.
Some more holiday treats to try:
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Peppermint White Chocolate Fudge
- 4 tbsp unsalted butter
- 14 oz can of sweetened condensed milk
- 3 cups white chocolate chips
- 1/2 cup Andes peppermint crunch baking chips
- 7 oz marshmallow fluff
- 1 1/2 cups Andes peppermint crunch baking chips for topping
- Note: if Andes peppermint crunch baking chips are not available, Andes peppermint crunch thins can be used instead. Just unwrap and chop them up.
- Fit a 9x9 baking dish with parchment paper and grease the paper all over the bottom and sides with some non-stick baking spray (or butter), so fudge doesn't stick.
- Place white chocolate chips, 1/2 cup peppermint crunch baking chips, and marshmallow fluff in a large mixing bowl. Set aside.
- In a bottom-heavy sauce pot, over medium heat, start melting butter and add sweetened condensed milk. Heat completely through over medium heat, stirring slowly but constantly so that condensed milk doesn't burn.
- Pour hot condensed milk mixture into the bowl and slowly stir until all smooth. (You will want to start mixing slowly, so the hot mixture doesn't splatter on you, and then increase your stirring speed to get the mixture nice and smooth. If using a metal mixing bowl, you may want to hold it with an oven mitt while mixing. I recommend using a thin rubber spatula to mix.)
- Pour fudge mixture into the prepared baking dish and spread it evenly. Let it cool for a few minutes and spread remaining Andes peppermint crunch baking chips over the top evenly. Press very gently and a little bit.
- Let it stand on the counter until it cools to room temperature. Cover pan with saran wrap and place it in the refrigerator to chill and firm up for a 2-4 hours.
- Cut cooled fudge into pieces.