White Chocolate Peppermint Marshmallow Fudge

 


That combination sounds like the ultimate holiday treat. This recipe produces a Creamy Peppermint Vanilla Fudge that uses marshmallow cream to achieve that signature "fondant-like" melt-in-your-mouth texture without the stress of traditional candy tempering.

White Chocolate Peppermint Marshmallow Fudge

Prep time: 15 mins | Chill time: 3 hours | Yields: ~64 squares

Ingredients

  • 3 cups White chocolate chips (high quality recommended)

  • ¾ cup Marshmallow cream (one 7 oz jar)

  • 1 ½ cups Granulated sugar

  • ⅔ cup Evaporated milk

  • ½ cup Unsalted butter

  • ½ tsp Salt

  • 1 ½ tsp Pure vanilla extract

  • 1 tsp Peppermint extract

  • ½ cup Crushed candy canes (plus extra for topping)

Instructions

  1. Prepare the Pan: Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease any exposed pan.

  2. Combine Base: In a heavy-bottomed saucepan, combine the sugar, evaporated milk, butter, and salt. Bring to a full rolling boil over medium heat, stirring constantly.

  3. The Boil: Once boiling, continue to stir for exactly 5 minutes. This dissolves the sugar and creates that smooth fondant base.

  4. Incorporate Flavors: Remove from heat. Immediately stir in the white chocolate chips and marshmallow cream. Stir vigorously until the mixture is completely smooth and the chocolate has melted.

  5. Add Aromatics: Quickly fold in the vanilla extract, peppermint extract, and crushed candy canes.

    Pro-Tip: If you want a "swirl" effect, add a drop of red food coloring at this stage and marble it gently with a knife.

  6. Set: Pour the mixture into your prepared pan. Smooth the top with a spatula and immediately sprinkle with extra crushed candy canes while the fudge is still tacky.

  7. Chill: Let it sit at room temperature for an hour, then refrigerate for at least 2 hours (or until firm). Lift the parchment paper to remove the block and slice into small squares with a sharp, warm knife.

Tips for Success

  • Don't Rush the Boil: If you don't boil it long enough, the fudge will be too soft; too long, and it becomes grainy. 5 minutes at a steady boil is the "sweet spot."

  • Storage: Keep this fudge in an airtight container in the fridge for up to 2 weeks, or freeze it for up to 3 months.

  • Marshmallow Cream: This is the secret to the "fondant" texture. It prevents the sugar from recrystallizing, ensuring every bite is silky.

Would you like some ideas for creative holiday packaging for these, or perhaps a variation using dark chocolate?

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