White Chocolate Peppermint Fudge is a treat that can be made for any occasion–St. Patrick’s Day, Christmas, Easter, or any holiday in between. The beauty of this fudge is that you can add a small amount of peppermint, giving it a delicate mint flavor, or add more for a punch. It’s easy to whip-up, and makes a great gift.
My son had a friend over the day I made the fudge. I gave him a piece, he took a bite, and told my son, “Your mom is AWESOME!”
The printable recipe, with measurements, is listed at the end of the post.
Step 1: Melt the butter in the saucepan on medium to medium high heat. Anything that starts with butter is a good thing.
Step 2: Add the evaporated milk and sugar. Stir together.
Step 3: Bring to a full rolling boil on medium to medium high heat. Once it starts boiling cook for 4 minutes, or until the thermometer reaches 234-degrees. Stir often so the sugar doesn’t stick to the bottom of the saucepan.
TIP: When it comes to boiling, I used to get confused, and it worried the heck out of me. You need to see bubbles constantly bubbling up. It doesn’t take it too long to get hot and start boiling. Once you start to see those bubbles, start the timer for the 4 minutes.
The reason you only cook for 4 minutes, or until it reaches 234-degrees is because the fudge will get too hard if you cook it too long, or will be too soft if not cooked long enough. But, don’t panic. If you’re off a little, it should be fine. I’ve made it plenty of times and it came out just fine.
Step 4: Once it reaches the desired temperature, remove it from the heat and stir in the marshmallow cream until it is completely mixed in and no more lumps. Mmm… Smelling good so far. Doesn’t it look so cushy and pillowy? But hot!
Step 5: Stir in the white chocolate chips until they are melted. (Not sure why the picture is coming out sideways, but you get the idea).
Step 6: Add a teaspoon of peppermint. If you like more of a punch, add some more.
Step 7: Pour half of the fudge into a greased pan. This will give you the effect of two different colors. If you’d like all green fudge, skip this step. I put it into a 9″ x 9″ pan because I like my fudge to be thick. I want it to be a PIECE of fudge. Don’t hand me anything that’s all wimpy.
Step 8: Start with 5 drops of food coloring. If you want it darker, keep adding drops until you get the desired color. Oh, and be careful. I set the food coloring down a little hard on the counter and it splattered a bit. You might want to wear an apron. But, if you do get it on you, you won’t get pinched on St. Patrick’s Day.
Step 9: Pour the rest into the pan. Let it set up. I usually give it a couple of hours. If I don’t have to take it anywhere, there will be little (well, ok, big) spoon marks all around my pan of fudge. I just can’t help it.
The fudge will take a little while to set up. Be sure to lick the spoon. But it’s hot, and I can’t tell you how many times I have burned my tongue.
Whatever occasion you are making fudge for, be assured, this is an AMAZING recipe. It’s easy and people will knock others out of the way to get a piece of this. It’s that good.
Send me pics of your fudge. I’d love to see your colors!
- 1-1/2 sticks butter
- 3 cups sugar
- 1 - 5 oz. can evaporated milk (2/3 cup)
- 12 oz. white chocolate chips
- 1 - 7 oz. can marshmallow cream
- 1 tsp. peppermint extract (or whatever color you choose for the occasion)
- 5-10 drops of green food coloring
- Melt the butter in a saucepan on medium heat.
- Add the evaporated milk and sugar and stir until blended.
- Bring to a full rolling boil on medium to medium high heat, stirring constantly. Cook until candy thermometer reaches 234-degrees or for 4 minutes.
- Remove from heat.
- Add marshmallow cream and stir until blended.
- Add white chocolate chips and stir until well blended.
- Add teaspoon of peppermint. (More if desired)
- Pour half into a greased 9" x 9" pan.
- Add green food coloring to the saucepan and stir.
- Pour the rest into the pan and let it set up for approximately two hours before cutting.