Navigation Menu+

White Peppermint Fudge

Posted on Dec 3, 2013 by in Recipes | 3 comments

This is one of my gifting recipes for Christmas-time. I found it in HomeLife magazine and I love that it is easy, pretty, foolproof, and does not involve a candy thermometer.  The end result tastes a lot like those fancy pastel candies that are shaped like a Hershey kiss but have white sprinkles on the bottom. If you like those, you will love this fudge.

Abby picked this fudge to make for her teacher (whom she adores) and I decided to make it for Ben’s preschool teachers as well. When I priced the gift bags and boxes, I found it cheaper (and prettier) to present it in large, clear glass jars ($1.88 at Wal-Mart) with some ribbon added.

This recipe could not be simpler. And the best part? Two little sets of hands to unwrap all the peppermints for me and Abby and Ben’s joy in crushing the peppermint candies with the meat mallet.

White Peppermint Fudge:

Ingredients:

8 ounces cream cheese, softened (I have used the Neufchatel 1/3 less fat with good results)

4 cups powdered sugar

2 teaspoons vanilla

1 teaspoon peppermint extract

12 ounces white chocolate chips

1 heaping cup crushed peppermint candy, divided

Directions:

  1. Line an 8 x 8 baking pan with foil, leaving extra length of foil over the handles and spray with non stick coating. Set aside.
  2. Using a mixer, beat together cream cheese, powdered sugar, vanilla, and peppermint extract.
  3. Melt white chocolate chips by placing them in a metal or glass bowl over a saucepan of simmering water. Stir until melted and smooth.
  4. Immediately add melted chocolate to cream cheese mixture and beat well.
  5. Set two tablespoons of crushed peppermint aside and stir remaining amount into fudge.
  6. Spread mixture into prepared pan and sprinkle top with the reserved crushed peppermint. The top will not be smooth but it will look pretty in the end when cut.
  7. Refrigerate one hour until firm. Remove fudge by pulling up the edges of foil and lifting out of pan.  Cut into 36 pieces or more.

My note: I learned by trial and error that this fudge does better if you let it rest out in the open air after it gets firm. It doesn’t need to stay in the fridge and the pretty peppermints candies will melt if you transfer it in and out or put it in airtight containers.  Letting it rest in the open air keeps the candy topping nice and gives the fudge a pleasant little crust on the outside.

 

3 Comments

  1. My kind of recipe! Thank you for sharing it. Sounds delicious and it gets to the heart of the season – simple and thoughtful, and it involves your kids. Perfect!

  2. thanks for this! so to be sure i understand – dont leave the fudge in the jars or whatever container they are put in for the gifts? PS – congratulations on your precious new little one. such a gift. praying for you.

    • Ok, so I found it best stored loosely covered–no airtight. After it was set up, I put it in the jars and tightened the lids and the candies did melt some. Next time, I would leave them out longer and just put in jars before gifting.

Submit a Comment

Your email address will not be published.