A super easy white chocolate peppermint fudge is the perfect sweet treat for holiday gifting! It’s also only 4 ingredients and a no-bake one-bowl recipe. Check out the video below to see how easy it is!
It’s beautifully soft with that little bit of fudgy chew to the creamy white chocolate sweetness. The peppermint flavor with the candy cane crunch also just makes me feel so Christmassy.
This easy festive fudge is perfect to cut into small pieces and package up in a plastic gift bag or fill a mason jar with to give to friends and family. It’s a great way to use up any leftover candy canes or other holiday candies too!
✏️ Recipe creation
Before I made homemade fudge for the first time, I had no idea how easy it could be. This easy fudge recipe has no candy thermometer, no boiling or slaving over a stove top. You can literally make a no-bake white chocolate fudge with two simple ingredients using a microwave! It's a no-fail recipe really!
Turns out, in easy fudge recipes like this, sweetened condensed milk is the (not so) secret ingredient.
This is a Christmas twist on an easy white chocolate fudge, with the addition of peppermint extract and crushed peppermint candies.
Fudge is one of those great sweet holiday treats that’s perfect for sharing when the holiday time calls. I love taking it to holiday parties for an easy Christmas themed dessert or snack.
This fudge recipe calls for the following ingredients:
- White chocolate
- Sweetened condensed milk
- Peppermint extract
- Candy canes (crushed, optional)
- Christmas sprinkles (optional)
See the recipe card for quantities.
I use crushed candy canes for my Christmas fudge, but you can instead use peppermint drops or other peppermint candies to crush into pieces.
Due to certain candies sometimes dissolving over time, you can swap them for more Christmas sprinkles instead if you’re planning to store them for a while.
I use peppermint extract for this fudge recipe, but you can swap this for a few drops of edible peppermint oil instead.
I like to use a peppermint flavor for a classically minty fudge, but you can instead use spearmint flavor if you prefer.
I use white chocolate chips to melt for this fudge, but you can instead break bars of baking white chocolate into pieces.
- To measure your ingredients, it’s best to use weights rather than cups for better accuracy.
- Using high-quality chocolate will give your fudge a better flavor. I love using Callebaut white chocolate chips, but any good brand of white chocolate (regular or baking types) will work.
I use the following equipment for this recipe:
- 20cm / 8-inch square baking tin
- Greaseproof paper (parchment paper)
- Large heatproof bowl (or medium / large saucepan)
- Rubber spatula or wooden spoon
- Weighing scales
- Measuring spoons
I usually use an 8-inch square pan for this white chocolate peppermint fudge recipe, but you can swap this for a different size.
To use a 9 -inch square tin, you don’t need to change the recipe. You’ll have a slightly thinner fudge, but they’ll still be a great size.
If you have a 9-inch x 13-inch pan, you can double the fudge recipe for a big batch instead. This might take an extra 30mins-1hr to set in the fridge.
I find it easiest to use a microwave to heat the white chocolate and condensed milk. However, for stove top fudge you can instead use a medium saucepan. Use a medium-low heat so as not to burn the white chocolate. A heavy pan tends to work better where possible.
- I like using digital scales for weighing my ingredients as it's easy and accurate. I quite like KitchenAid or Salter scales.
- It’s best to use actual measuring spoons. Cutlery teaspoons and tablespoons aren’t actually the correct volume - I never knew it before!
- I’d also recommend levelling off any heaped scoops for a more accurate measurement.
- Even if your baking pan is non-stick, I recommend greasing and lining your tin with parchment paper or greaseproof paper. Leave a small overhang of paper to make it easier to lift your fudge out of the tin after it sets.
Step 1: If using, crush your peppermint candies either in a food processor or in a plastic bag using a rolling pin.
Step 2: In a heatproof bowl, microwave the white chocolate and condensed milk in the microwave for 20sec bursts, stirring between until the chocolate has melted.
Step 3: Stir in the peppermint extract until spread evenly.
Step 4: Pour into a greased and lined 8-inch square baking tin.
Steps 5 - 6: Add the crushed candy canes on top and other optional toppings then refrigerate for at least 2hrs until set. Cut into small pieces and enjoy!
Your white chocolate peppermint fudge should last up to 2 weeks in the fridge or 5 days at room temperature stored in an airtight container.
Some candy pieces can start to dissolve after a few days, depending on the type used, so if you’re planning to store it for a while you can swap the candy for sprinkles or press your crushed candy canes into your set fudge right before serving. It will need to be at room temperature not straight from the fridge for this!
If you want to freeze your fudge, you can wrap the pieces in plastic wrap / cling film and then a layer of aluminium foil and freeze them. Alternatively, freeze them in an airtight container. They should last up to 2 months frozen. Defrost in the fridge or at room temperature and enjoy!
💭 Top tips
- Depending on the type and brand of peppermint candy that you use, I’ve found that it can start to dissolve after a few days. You might get a bit of pink syrup on your fudge if your candy does this. Don’t be alarmed, it still tastes delicious.
- If you’re planning to keep your fudge for a while, to avoid the possible syrup situation, I’d recommend crushing and adding your candy canes to your set fudge before serving. Alternatively, you can omit your crushed candy canes altogether and go wild with the Christmas sprinkles instead!
- To crush your candy canes, you can pulse them in a food processor or place them into a plastic bag and bash them with a rolling pin on a hard surface.
- To gift your easy peppermint fudge, you can place the fudge pieces into a mason jar and wrap it in festive ribbon with a gift tag. Alternatively, you can use those plastic candy bags with ties.
Your white chocolate peppermint fudge should last for up to 2 weeks stored in an airtight container in the fridge.
Yes! You can freeze your fudge wrapped in a layer of cling film and a layer of foil for up to 2 months.
Yes, this is a gluten-free white chocolate peppermint fudge recipe.
However, check the allergens listed on your ingredients and decorations just in case, as there can be cross-contamination warnings.
If you’ve got any specific questions on making your white chocolate Christmas fudge recipe, please feel free to leave a comment below and I’ll try my best to help out!
Flavour and topping options
I love making this white chocolate mint fudge with crushed candy canes on top for the festive season. Instead of candy canes, you can use whatever peppermint goodies you can find in the grocery store.
You can also swap peppermint candy for your favourite sprinkles or even drizzle melted chocolate on top of the fudge. A combo of white and milk chocolate looks great!
You can also add mini marshmallows to your fudge mix or on top too! If you’re a big marshmallow fan you can even spread a small layer of marshmallow creme on top before adding your decorations – sticky but delicious!
If you're making this fudge for grown-ups, you can try swirling in a few teaspoons of mulled wine cranberry Christmas curd before you place your fudge in the fridge to set!
If you’re not a huge fan of peppermint, you can swap the peppermint extract for vanilla extract. There will still be a minty hint from the crushed candy canes.
🧁 Other goodies
Looking for some other goodies to make?
If you're after easy no-bake festive desserts, check out this list of the 80+ best no-bake Christmas dessert recipes!
For all the Christmas lovers, check out these festive recipes for more holiday baking:
- Gingerbread orange cheesecake
- Mince pie orange blondies
- White chocolate orange cheesecake
- Easy Bailey's Irish cream cupcakes
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White Chocolate Peppermint Fudge
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- 2-3 candy canes (peppermint candies) crushed
- Christmas sprinkles
- If using, crush your peppermint candies either in a food processor or in plastic bag using a rolling pin.
- In a heatproof bowl, microwave the white chocolate and condensed milk in the microwave for 20sec bursts, stirring between until the chocolate has melted.
- Stir in the peppermint extract until spread evenly and pour into a greased and lined 8-inch square baking tin.
- Add the crushed candy canes on top and other optional toppings then refrigerate for at least 2hrs until set. Cut into small pieces and enjoy!
- After a few days, your candy might start to dissolve a little depending on the type used. If using crushed candy canes, it's best to make this close to serving.
- This is a gluten-free recipe, but always check your ingredients to be sure as there could be cross-contamination warnings.
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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