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Description
This recipe makes traditional peppermint fudge. It is good for holiday baking or gifting. You will find clear instructions and common ingredients to make this confection.
Ingredients
Scale
- 3 cups granulated sugar
- 1 ½ sticks (12 tablespoons) unsalted butter
- ⅔ cup evaporated milk
- 12 ounces white chocolate chips or chopped white chocolate
- 1 jar (7 ounces) marshmallow crème
- 1 teaspoon peppermint extract
- ½ cup crushed candy canes, plus extra for garnish
Instructions
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. Spray lightly with non-stick cooking spray.
- In a large heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Bring the mixture to a full rolling boil over medium heat, stirring constantly to prevent scorching. Continue boiling for 5 minutes, stirring occasionally.
- Remove the saucepan from the heat. Stir in the white chocolate chips until completely melted and smooth.
- Add the marshmallow crème and peppermint extract, stirring until well combined and smooth.
- Gently fold in the crushed candy canes.
- Pour the fudge quickly into the prepared baking pan, spreading it evenly.
- Sprinkle with additional crushed candy canes for garnish, if desired.
- Let the fudge cool completely at room temperature or refrigerate for at least 2 hours, or until firm.
- Once firm, use the parchment paper overhang to lift the fudge from the pan. Cut into 1-inch squares.
- Store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for longer freshness.
Notes
- For best results, use a candy thermometer to ensure the mixture reaches the correct temperature during boiling.
- You can substitute dark chocolate for white chocolate for a different flavor.
- Ensure all ingredients are measured accurately for proper consistency.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 25g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg