White Chocolate Peppermint Fudge That’s Simply Divine

Is there anything that screams “holiday magic” quite like a plate of homemade fudge? I don’t think so. Between all the gift wrapping and cookie decorating, our schedules are packed tighter than a stocking on Christmas morning. But what if I told you that the most impressive, delicious, and festive treat on your table this year could be yours in about ten minutes of active work? This dreamy White Chocolate Peppermint Fudge is your answer. It’s creamy, it’s minty, and it’s about to become your new favorite go-to for all your holiday parties and potlucks.

Top Reasons To Make It

You’ll love this recipe because it’s the ultimate easy Christmas dessert. First, there’s absolutely no baking required. Your oven gets to take a well-deserved rest. Second, it uses just a handful of simple ingredients you can grab at any grocery store. Third, it’s incredibly forgiving—no candy thermometers or fancy techniques needed. And finally, it’s a total crowd-pleaser. The combination of sweet white chocolate and cool, refreshing peppermint just tastes like the holidays. So good.

Ingredients

• 3 cups white chocolate chips: The sweet, creamy base of our fudge.
• 1 (14 ounce) can sweetened condensed milk: This is the secret to a super smooth, non-grainy texture.
• 1 teaspoon peppermint extract: For that unmistakable, cool mint flavor.
• 1/2 teaspoon vanilla extract: rounds out the flavors and adds a little warmth.
• 1/4 teaspoon salt: Just a pinch to balance all the sweetness.
• 1/2 cup crushed peppermint candies or candy canes: For that classic holiday crunch and pretty festive look.

Instructions

1. Line an 8×8 inch baking pan with parchment paper, letting a little hang over the sides for easy removal later.
2. In a medium, heat-safe bowl, combine the white chocolate chips and the entire can of sweetened condensed milk.
3. Create a double boiler by setting the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Heat, stirring constantly, until the chocolate is completely melted and the mixture is totally smooth. This should take about 5-7 minutes.
4. Remove the bowl from the heat. Stir in the peppermint extract, vanilla extract, and salt until fully combined.
5. Immediately pour the fudge mixture into your prepared pan and spread it into an even layer.
6. While the fudge is still warm and soft, generously sprinkle the top with all of the crushed peppermint candy, gently pressing it down so it sticks.
7. Let the fudge cool to room temperature, then refrigerate for at least 3-4 hours, or until it’s completely firm.
8. Once set, use the parchment paper to lift the entire block of fudge out of the pan. Place it on a cutting board and slice it into 1-inch squares.

Variations & Substitutions

This recipe is wonderfully adaptable! For a chocolate version, swap the white chocolate chips for semi-sweet or dark chocolate chips. If you’re not a huge mint fan, you can replace the peppermint extract with almond extract and top with toasted sliced almonds instead of candy. For a fun twist, swirl in a few tablespoons of raspberry jam before adding the topping. And if you need a dairy-free option, use full-fat coconut milk and dairy-free white chocolate. Honestly, the store-bought dairy-free brands work great here.

Serving Ideas & Pairings

This fudge is a star all on its own, but it also plays well with others. Arrange a platter of these squares alongside other simple Christmas desserts like sugar cookies and gingerbread men for a beautiful holiday dessert spread. They’re the perfect sweet bite to offer with after-dinner coffee when friends stop by. For a real Christmas party desserts table, pair them with savory Christmas appetizers like a warm baked brie or a simple cheese ball to balance all the flavors.

Holiday Baking Tips For Success

Here are my best tips to ensure your fudge turns out perfect every single time. First, don’t rush the melting process. Low and slow heat is key to preventing the chocolate from seizing up and getting grainy. Second, make sure you crush your peppermint candies finely, but not into a complete powder—you want little delightful crunchy bits. Third, line that pan with parchment! It’s a non-negotiable for clean, easy slices. And my final playful tip? Make a double batch. One for the party, and one to hide in the back of the fridge for you. You’ve earned it.

Storage & Reheating

Store your fudge in an airtight container in the refrigerator. It will stay fresh and delicious for up to two weeks. You can also freeze it for up to three months; just thaw it overnight in the fridge before serving. There’s no need to reheat this fudge—it’s best enjoyed cold straight from the fridge!

Frequently Asked Questions

• Q: Can I use mint extract instead of peppermint extract?
  A: I don’t recommend it. Peppermint extract provides a clean, cool flavor, while mint extract can sometimes taste more like spearmint gum. For the best flavor, stick with peppermint.
• Q: My fudge is too soft. What happened?
  A: This usually means it needed more time to set. Pop it back in the fridge for a few more hours. Also, be sure you’re using full-fat sweetened condensed milk, as lighter versions can affect the firmness.
• Q: What are some other easy holiday treats?
  A: If you love this, you might also enjoy no-bake peanut butter balls, classic rice Krispie treats, or a simple Yule log cake for your Christmas desserts ideas list.
• Q: Can I add food coloring to make it more festive?
  A: Absolutely! A few drops of red food coloring swirled in at the end will give you a beautiful pink peppermint fudge that’s perfect for your holiday desserts Christmas table.