peppermint fudge recipe
The Best peppermint fudge recipe
What really makes this recipe work for me is how versatile it is. You can eat it straight from the pan as a quick dessert, or let it cool and slice it into bars for a no-mess treat. It’s perfect for holidays because it’s always a crowd-pleaser, and it’s also great for everyday—whether you’re treating yourself after a long day or sharing with neighbors during the winter. Plus, there’s something satisfying about the way the fudge melts in your mouth, the peppermint’s cool snap, and the buttery richness all coming together. It’s a treat that feels indulgent but doesn’t leave you feeling heavy, and it’s always a hit with kids who love the crunch of the candy floss or the snap of the peppermint. Plus, the recipe itself is forgiving—even if you’re not the most precise baker, it still comes out delicious.
Classic Peppermint Fudge
A rich, creamy fudge infused with peppermint for a festive treat that’s perfect for gifting or indulging in small batches. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp peppermint extract
- ½ cup heavy cream
- 1 cup crushed peppermint candies
- ½ tsp salt
- 1 cup white chocolate chips
👨🍳Directions
-
1
Preheat oven to 350°F. In a large bowl, cream together the butter and powdered sugar until smooth. Add the peppermint extract and heavy cream, mixing well. -
2
Fold in the crushed peppermint candies and salt until evenly distributed. Line a loaf pan with parchment paper and press the dough evenly into the pan. -
3
Bake for 15 minutes. Remove from oven and let cool for 10 minutes. In a microwave-safe bowl, melt the white chocolate chips in 30-second bursts, stirring until smooth. -
4
Pour the melted white chocolate over the cooled dough, spreading it evenly. Use a piping bag to pipe a decorative star pattern on top. Chill in the refrigerator for at least 2 hours before slicing.
🔧Equipment
- Mixing bowls
- Double boiler
- Loaf pan
- Piping bag with a large star tip
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Peppermint Fudge Works
❓ Frequently Asked Questions About Peppermint Fudge
1. What is the best way to prevent the fudge from melting in warm weather?
Store the fudge in an airtight container in the refrigerator if you’re preparing it for a warm day. If you plan to eat it immediately, keep it in a sealed box or container in a cool, dark place away from direct sunlight. For long-term storage, freezing is also an option—just break it into pieces before serving.
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2. Can I substitute any of the ingredients if I don’t have vanilla extract?
Yes, you can use almond extract (½ teaspoon) or a small amount of vanilla bean paste (¼ teaspoon) for a similar flavor. If you’re in a pinch, a pinch of cinnamon or even a drop of peppermint extract (if available) can add depth, though the vanilla flavor will be less pronounced.
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3. How long can I keep this fudge for?
This peppermint fudge is best enjoyed within 2–3 days after making it, as the ingredients (especially the butter and cream) can start to separate over time. Store it in an airtight container in the fridge for up to 5 days, or freeze it for up to 3 months if you plan to save it for later.
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4. Is this recipe suitable for making in a microwave?
While it’s possible to make this fudge in the microwave, it’s not ideal. The butter and cream can create steam that may cause the fudge to melt unevenly or become too soft. For the best texture, stick with the stovetop method. If you must use the microwave, divide the mixture into small portions and cook in 30-second intervals, stirring until it reaches the desired consistency.
