White Chocolate Peppermint Oreo Fudge
Ready for an easy fudge recipe that will bring everyone together for holiday cheer? This white chocolate peppermint Oreo fudge is going to be a fun addition to your dessert table. The pretty pink fudge topped with crushed candy canes and Oreo cookies will make everyone want to grab a piece. And then, grab more!
Perfect for the Holiday Season
Peppermint fudge really makes a great gift, too, if you like to make something personal. The best part is that it’s just so simple that you don’t even need a candy thermometer or marshmallow fluff to get perfect results!
How to Make Peppermint Oreo Fudge Recipe
Gather your ingredients for the fudge.
First up, prep your casserole pan by lining it with parchment paper and set it aside for when you get the fudge ready. Next, pull out a large saucepan and add the white chocolate chips, butter, and condensed milk, heating over low heat.
Cook these ingredients together for about 8 to 10 minutes. What you’re looking for here is everything getting completely melted. Stir it frequently using a rubber spatula if you have one.
When this mixture is melted, you’ll add in both the peppermint and vanilla extracts, stirring again until these have blended into your fudge mixture.
Add some drops of the red food dye to the pan and stir until you get the color you want.
Break up some of the Oreos, add them to the pan, and stir.
I added the cookies to a bag and gently broke the pieces up with a rolling pin. I did the same thing for the candy canes.
After that, take the saucepan from the heat and pour the fudge mixture into the center of your lined pan.
Use the spatula to scrape all the excess fudge out.
Add a sprinkle of sea salt to the top of the fudge, as well as a few more crushed Oreos and broken-up candy canes.
Just a note that the candy canes are optional in this, but they add a festive look and a nice extra crunch.
Place your fudge in the fridge, where you’ll want to let it chill for a minimum of two hours.
After that, you can pull the parchment paper from your pan and set it down on a cutting board. Use a sharp knife to cut your fudge, making 12 perfect pieces.
This easy fudge recipe is the perfect fudge for beginners. Once you get comfortable making fudge this way, you can really add some variety.
Add Some Variety to the Fudge
There are quite a few ways to add some variety to your fudge and get some different flavors going. Feel free to change things up and have fun with the recipe. Here are a few ingredient ideas:
- Mint Oreo cookies
- Semi-sweet chocolate chips
- Dark chocolate chips
- Milk chocolate chips
- Peppermint cookies
- Add some green food coloring for another holiday.
- Andes Mints
- Andes Peppermint Chips
- Peppermint candies
- Chocolate cookies
How to Store This Spectacular Holiday Fudge
After the fudge sets up in the refrigerator, it doesn’t need to be refrigerated again unless you want to.
Put it in an airtight container, and it will keep on your counter for up to a week or in the fridge for two to three weeks.
If you’re going to keep it out of the fridge, make sure it never gets above room temperature. Otherwise, you’re going to have a melted mess, which will probably still taste good but not look presentable for guests or gift-giving.
More Decadent Fudge Recipes
- This Christmas cookie fudge recipe is such a fun way to mix holiday cheer with a rich, creamy treat.
- You’ll love how simple and delicious this Christmas fudge recipe is, especially when you’re in a rush to make something sweet.
- The butterscotch fudge recipe delivers that buttery, nostalgic flavor in a super quick and easy way.
White Chocolate Peppermint Oreo Fudge
Ingredients
- 11 ounces white chocolate chips
- 14 ounce can sweetened condensed milk
- 2 tablespoons unsalted butter
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- Pinch of Sea salt
- 5 Oreos
- 1 ounce red food coloring you will only need a few drops.
- Candy Canes and Oreo crumbles to garnish Optional
Instructions
- Line your 8-inch by 8-inch baking dish with parchment paper.
- In a large saucepan, combine white chocolate chips, condensed milk, and butter over low heat. Cook on low heat for 8-10 minutes until the mixture melts. Use a rubber spatula and stir frequently.
- After the mixture is melted, add in the peppermint and vanilla extract. Stir with a spatula until blended.
- Remove from the heat and pour the mixture into the 8×8-inch dish, scraping any excess fudge mixture from the pan using your spatula.
- Add a pinch of sea salt and then top with candy cane pieces and more Oreos if desired. Place inside the refrigerator to chill for at least two hours.
- When ready to serve, remove the fudge from the 8×8-inch pan by lifting up on the parchment paper. Use a sharp knife to carefully cut the fudge into 12 equal squares, making three cuts in both directions.
