White Chocolate Peppermint Fudge

This White Chocolate Peppermint Fudge is a decadent but easy fudge recipe perfect for the Winter season. It also makes a great gift idea!

Peppermint Fudge

Growing up, I really don’t remember my mom doing a lot of baking for the holidays. She made the occasional batch of cookies and maybe a pie or two for the holidays, but I don’t remember her making too much in the way of candies or fudge. Needless to say, any kind of baked treats were a real treat for us since they so rarely happened!

I’m a little bit different in that aspect. I love this time of year – and our house is filled with all kinds of treats – cookies, truffles, pies, candies, and fudge. I am fortunate enough to have several “helpers” to help me make, eat, and deliver all of the yummy stuff.

This fudge, y’all … it’s so easy to put together! If you’re intimidated at all by the sound of making candy or fudge, this one is easy! I promise! You get a little help from instant pudding mix – and if for some reason you can’t find the instant white chocolate pudding, feel free to substitute instant vanilla. Also, feel free to use whatever holiday sprinkles you have on hand. Personally, I love the Christmas-y feel of the red, white, and green sprinkles!

Wouldn’t this White Chocolate Peppermint Fudge look so pretty on a plate with holiday cookies?! If you have a fudge lover, it makes a great gift idea too! 😉

Let me show you how easy it is to make …

Recipe for White Chocolate Peppermint Fudge

Ingredients for crust

• chocolate cookie crumbs
• butter

Ingredients for fudge

• white chocolate chips
• butter
• sweetened condensed milk
• white chocolate flavored instant pudding mix
• marshmallow cream
• peppermint extract

Optional toppings

• Assorted red, white, and green or holiday sprinkles
• coarsely broken candy canes

How to make White Chocolate Fudge

Recipe Notes

• This fudge does not need to be kept refrigerated. Store it in a tightly covered container and use within 7-10 days.
• You can omit the cookie crust if you prefer.

White Chocolate Peppermint Fudge: FAQs

How did you like this recipe

This recipe is always a hit whenever I share it with friends! If you gave this recipe a try, I would love to hear your feedback. Did you make it with or without the crust? What did your crew think of this yummy holiday treat? Leave me a comment down below letting me know about your experience.

Other recipes you may enjoy

• Bailey’s Irish Cream Fudge
• Peanut Butter Fudge
• Key Lime Pie Fudge
• Coconut and Almond Fudge
• Peanut Butter Pretzel Fudge

4.48 from 40 votes

Servings: 49 squares

White Chocolate Peppermint Fudge

By Jamie Sherman

This White Chocolate Peppermint Fudge is a decadent but easy fudge recipe perfect for the Winter season. It also makes a great gift idea!

Prep: 10 minutes mins

Cook: 10 minutes mins

Additional Time: 2 hours hrs

Total: 2 hours hrs 20 minutes mins

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Equipment

• mixing bowl
• knife
• rubber spatula or wooden spoon
• measuring cups and spoons
• measuring cups and spoons
• Simply Calphalon Nonstick 10 Piece Cookware Set
• McCormick Pure Extract, 2 fl oz (Peppermint, Pack of 3)
• parchment paper
• 8×8-inch square baking pan

Ingredients 

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For the crust:

• ▢ 2 cups chocolate cookie crumbs, about 28 cookies
• ▢ 5 tablespoons butter, melted

For the fudge:

• ▢ 3 cups white chocolate chips
• ▢ 2 tablespoons butter
• ▢ 1 can sweetened condensed milk, 14 oz.
• ▢ 1 box white chocolate flavored instant pudding mix, 3.56 oz.
• ▢ 1 jar marshmallow cream, 7 oz.
• ▢ 1 teaspoon peppermint extract

Optional toppings:

• ▢ Assorted red, white, and green or holiday sprinkles
• ▢ 2-3 coarsely broken candy canes

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Instructions 

• Line an 8×8-inch baking pan with parchment paper and set aside.
• In a medium bowl, combine the cookie crumbs and 5 tablespoons of melted butter. Firmly press the cookie mixture into the bottom of the prepared pan. Set aside.
• Place the white chocolate chips, 2 tablespoons of butter, and sweetened condensed milk in a large saucepan. Cook and stir over medium heat until the white chocolate chips are melted and the mixture is smooth. Add the pudding mix and continue to stir for an additional 1-2 minutes, thoroughly mixing the ingredients. Add the marshmallow creme and peppermint extract. Stir until combined.
• Remove the fudge from the heat and immediately pour the mixture over the prepared crust. Top with colored sprinkles and candy cane pieces. Gently push over the top of the fudge to make sure the sprinkles and candy pieces are adhered to the fudge. Refrigerate a few hours or until firm.
• Cut into squares to serve.

Notes

• This fudge does not need to be kept refrigerated. Store it in a tightly covered container and use within 7-10 days.
• You can omit the cookie crust if you prefer.

Nutrition

Serving: 1square, Calories: 142kcal, Carbohydrates: 19g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 60mg, Potassium: 66mg, Fiber: 0.1g, Sugar: 16g, Vitamin A: 78IU, Vitamin C: 0.3mg, Calcium: 46mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on November 19, 2014. Updated on December 10, 2020.