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White Chocolate Peppermint Fudge is the ultimate holiday treat! With just three ingredients, this no-bake dessert combines creamy white chocolate with crushed candy canes for a festive, flavorful delight. Easy to make and beautifully festive, it's perfect for Christmas parties and gift-giving.
A Holiday Favorite
Every holiday season I look forward to making this fudge. There's something magical about watching those candy cane pieces sparkle against the creamy white chocolate and the way the whole kitchen fills with that wonderful peppermint aroma. The best part is how incredibly simple it is to make even my kids can help crush the candy canes and sprinkle them on top.
What You'll Need
- White Chocolate Chips: 2 cups, preferably Ghirardelli or another high-quality brand for smooth melting.
- Sweetened Condensed Milk: One 6-ounce can to create a creamy texture.
- Crushed Candy Canes: 2 cups for both mixing into the fudge and topping it.
- Optional: 1 teaspoon of peppermint extract for an extra minty flavor.
Let's Make It Together
- Prepare the Pan
- Line an 8×8-inch baking pan with parchment paper, ensuring the edges hang over for easy removal.
- Melt the Ingredients
- Using a double boiler, combine 2 cups of white chocolate chips and 6 ounces of sweetened condensed milk. Stir constantly over medium heat until smooth and melted. Add 1 cup of crushed candy canes, stirring to combine.
- Pour and Set
- Transfer the fudge mixture into the prepared pan, smoothing it evenly with a spatula. Sprinkle the remaining candy canes on top and press gently. Refrigerate for 4-6 hours until firm.
- Cut and Serve
- Lift the fudge out of the pan using the parchment paper. Cut into squares and serve or package for gifts.
Keeping It Fresh
I've found this fudge keeps beautifully in an airtight container at room temperature for up to two weeks. If you prefer it a bit firmer pop it in the fridge just make sure it's well-sealed to prevent it from drying out. When I'm planning ahead for the holidays I'll make a double batch and freeze some it stays perfect for up to two months.
Tips and Tricks
Don't worry if you don't have a fancy double boiler I often just use a heat-safe bowl over a pot of simmering water. The microwave works too just be sure to heat in short bursts and stir often. The key to success is using good quality white chocolate and making sure it melts smoothly. This fudge has become one of my most requested holiday treats and I love sharing it with friends and family.
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Frequently Asked Questions
- → Why use a double boiler?
- A double boiler provides gentle, even heat that prevents the white chocolate from scorching or seizing while melting, ensuring a smooth fudge texture.
- → Why line the pan with parchment?
- Parchment paper makes it easy to lift the fudge out of the pan and prevents sticking, resulting in clean, neat squares when cutting.
- → Why press the candy canes into the top?
- Pressing the crushed candy canes gently into the fudge ensures they stay in place and don't fall off when the fudge is cut and served.
- → How should I store this fudge?
- Store in the refrigerator to maintain firmness. Allow to thaw 30 minutes before serving for the best texture.
- → Why let it thaw before cutting?
- Allowing the fudge to thaw slightly makes it easier to cut cleanly without cracking or crumbling, especially through the candy cane pieces.