White Chocolate Peppermint Fudge

5 from 67 votes

White Chocolate Peppermint Fudge

Enjoy the perfect blend of creamy white chocolate and festive peppermint in our mouthwatering White Chocolate Peppermint fudge recipe. A holiday treat that's irresistibly delicious and simple to make!

Prep Time2

Cook Time8

Total Time10

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 189kcal

Author: Lynn Polito

Equipment

Ingredients

1 bag White Chocolate Chips 12 ounce bag
1 can Sweetened Condensed Milk 14 Ounce Can
12 Candy Canes

Instructions

Place the candy canes in a large Ziploc bag. With a rolling pin, crush the candy canes. Set that aside. Line an 8x8 inch baking pan with parchment paper.
Make a double boiler on the stove top by adding an inch of water to a medium saucepan. Top it with a large bowl. Add the white chocolate chips and sweetened condensed milk to the bowl. Continuously mix until the mixture is melted. Do not walk away or the mixture may burn.
Add all the candy canes but ½ cup to the mixture. Turn off the stove and mix well.
Pour the melted white chocolate fudge into the prepared square baking dish.
Sprinkle the rest of the candy canes to the top of the fudge. Cover the fudge with plastic wrap and place it in the refrigerator for at least 4 hours, overnight is best. When it is solid, cut the fudge into small pieces, and enjoy!

Notes

Keep the double boiler on medium low to medium heat. Anything higher and you run the risk of burning the white chocolate. White chocolate is high in cocoa butter so it tends to burn quite easily.
Make sure you line an 8x8 inch baking dish with parchment paper. If you do not, it's likely that the fudge will stick to the square pan and you won't be able to get it out of the pan.
Let the fudge cool completely for at least 4 hours, but overnight is best. Do not attempt to cut the fudge before it is completely cooled or it will be too sticky and won't cut well.

Nutrition