Creamy White Chocolate Peppermint Fudge Recipe

Holiday time calls for chocolate, peppermint and a little indulgence. The sweet, creamy flavor of white chocolate paired with bright peppermint makes a classic seasonal treat: White Chocolate Peppermint Fudge.

This recipe delivers a smooth, melt-in-your-mouth fudge that’s perfect for holiday parties, cookie exchanges, or gifting to friends and family—provided you can stop yourself from sampling too many pieces!

How to Make Homemade Fudge

Homemade fudge is surprisingly simple to make at home. This variation does not use sweetened condensed milk; instead it relies on granulated sugar and a homemade marshmallow creme to achieve a smooth, creamy texture and light, airy mouthfeel.

For this recipe it’s helpful to use a good-quality cane sugar for best flavor and texture. If you prefer a ready-made shortcut, store-bought marshmallow fluff can be used in place of the homemade marshmallow creme.

And the Secret Ingredient is…

The secret to the fudgy texture is homemade marshmallow creme. It gives structure and silkiness without weighing the fudge down. Making marshmallow creme requires a candy thermometer and an electric mixer; both are inexpensive and useful additions to any home baker’s toolkit. If you prefer not to make it from scratch, store-bought marshmallow fluff works fine.

Once the marshmallow creme is ready, assemble the fudge. The main ingredients you’ll need:

• Granulated sugar: A good cane sugar adds a subtle depth of flavor.
• Unsalted butter: Melted into the sugar mixture so salt content is controlled; salted butter can be used if that’s all you have.
• Marshmallow creme: Homemade from the instructions below, or substitute store-bought marshmallow fluff. Save any leftover creme in a sealed jar in the refrigerator for up to a month.
• White chocolate: Use white chocolate baking bars or a quality white chocolate that melts smoothly; some white chocolate chips contain stabilizers that can affect melting.
• Peppermint extract: Use peppermint extract (not generic mint/spearmint) for the classic peppermint flavor.
• Candy canes or peppermint candies: Crushed for garnish and texture. Aim for a mix of larger and finer pieces.

No-Bake Recipe for the Holidays

One of the best parts of this treat is that it’s a no-bake holiday recipe, so you can give your oven a rest during a busy baking season. Most of the work happens on the stovetop and in the mixer.

After you assemble the fudge, chill it in the refrigerator for at least 3–4 hours or overnight. Once firm, cut into squares and serve. This fudge ships well if you need to send gifts: pack pieces in an airtight container and separate layers with parchment or wax paper.

Storage tips: keep fudge refrigerated for best freshness (up to two weeks). If stored at room temperature, plan to consume within five days.

If you enjoyed this recipe and want more holiday dessert inspiration, try other peppermint-forward treats such as peppermint bark brownies, peppermint-filled cookies, or hot cocoa sandwiches—these flavors pair beautifully with festive gatherings and seasonal gift-giving.

Ingredients

Marshmallow Creme*

• ¾ cup light corn syrup
• ⅓ cup water
• ¾ cup granulated sugar
• 4 ounces egg whites (about 3 large eggs; do not use carton liquid egg whites)
• ½ teaspoon cream of tartar
• Pinch of kosher salt

Fudge

• 1½ cups granulated sugar
• 6 tablespoons unsalted butter
• ⅓ cup heavy cream
• 1 cup marshmallow creme (from the recipe above) or store-bought marshmallow fluff
• 1¼ cups white chocolate baking bars, chopped
• 1 teaspoon peppermint extract
• ¼ cup crushed candy canes or peppermint candies

Instructions

Prepare the Marshmallow Creme

1. Combine water, sugar and corn syrup in a medium saucepan. Heat over medium-high until the mixture reaches about 240°F on a candy thermometer (this usually takes 10–15 minutes).
2. While the sugar heats, whisk the egg whites in a mixer fitted with a whisk attachment until foamy. Add cream of tartar and salt, then beat to soft peaks.
3. When the sugar reaches 240°F, remove from heat and let rest 20 seconds. With the mixer running on high, slowly stream the hot sugar into the egg whites. Continue beating 7–8 minutes or until the bowl returns to near room temperature and medium-stiff peaks form. Add vanilla if desired.
4. Reserve 1 cup of the marshmallow creme for the fudge. Store any remainder in an airtight container in the refrigerator for up to 1 month.

Make the Fudge

1. Line an 8×8-inch baking pan with parchment paper and set aside.
2. In a medium saucepan, combine the sugar, butter and heavy cream over medium-low heat, stirring until the butter melts and the mixture is smooth, about 3 minutes.
3. Increase heat to medium and boil without stirring for one minute.
4. Remove from heat and stir in the marshmallow creme and chopped white chocolate. Stir until the chocolate is melted and the mixture is smooth.
5. Stir in the peppermint extract until evenly distributed.
6. Pour the mixture into the prepared pan and sprinkle with crushed candy canes, gently pressing them into the surface.
7. Chill in the refrigerator until firm, at least 3–4 hours or overnight. Cut into squares and serve.

Notes

• *Homemade marshmallow creme can be swapped for store-bought marshmallow fluff if desired.
• Store fudge in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks for maximum freshness.

Enjoy this easy, no-bake White Chocolate Peppermint Fudge for a festive treat that tastes like the holidays in every bite.

Recipe adapted for clarity and presentation. Thank you to the original creator for the inspiration.