Peppermint White Chocolate Twist (Printable)

Creamy white chocolate paired with a refreshing peppermint twist, ideal for holiday indulgence.

# What You Need:

→ Chocolate & Dairy

01 - 16 oz high-quality white chocolate, chopped
02 - 14 oz sweetened condensed milk
03 - 2 tbsp unsalted butter

→ Flavorings

04 - 1 tsp pure peppermint extract
05 - 1/2 tsp vanilla extract

→ Decorations

06 - 1/2 cup crushed peppermint candies or candy canes

# How to Make It:

01 - Line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over low heat, combine chopped white chocolate, sweetened condensed milk, and butter. Stir constantly until the mixture is smooth and the chocolate is fully melted.
03 - Remove from heat and stir in peppermint extract and vanilla extract until evenly combined.
04 - Pour the mixture into the prepared pan and smooth the top evenly with a spatula.
05 - Evenly sprinkle crushed peppermint candies over the surface, gently pressing them into the fudge.
06 - Refrigerate for at least 2 hours, or until the fudge is completely set.
07 - Lift the set fudge from the pan using the parchment paper overhang and cut into 36 squares with a sharp knife.

# Expert Suggestions:

01 -
  • It tastes like a fancy confectionery shop made it, but your kitchen is the only place it actually happened—and it took barely 25 minutes of active work.
  • The peppermint isn't overpowering; it plays beautifully with the white chocolate in a way that feels bright without being harsh, like a perfectly wrapped gift that keeps giving.
  • It's impossibly creamy and melts on your tongue, making people ask if you bought it from somewhere special instead of admitting you made it yourself.
  • This is the one treat that genuinely makes people feel cared for when you gift it, because homemade fudge says things store-bought treats never can.
02 -
  • Low heat is absolutely essential when melting the chocolate mixture. High heat will cause the chocolate to seize and the condensed milk to scorch, ruining the silky texture you're aiming for. I learned this after a few heartbreaking batches.
  • Peppermint extract is potent—resist the urge to add more than one teaspoon, even if you think you love peppermint. You can always add a tiny bit more next time, but you can't undo an over-minty batch. The goal is a whisper that enhances, not overwhelms.
  • The chilling time is sacred. Impatient cutting will result in a messy, crumbly disaster. Two hours is the minimum; overnight is better if you can manage it.
  • Cut with a sharp, hot knife for clean edges. A dull knife will tear the fudge and leave you with ragged, unappetizing pieces. The heat makes the blade glide through without resistance.
03 -
  • If you want to be fancy, bloom your peppermint candies—spread them on a shallow pan and let them dry completely before crushing. This intensifies the flavor and prevents any moisture from compromising your fudge's texture.
  • A candy thermometer isn't necessary for this recipe, but understanding that white chocolate sets around 70-75°F is helpful. If your kitchen is very warm, the fudge might need longer to chill or a spot in the freezer for 30 minutes.
  • Make double batches and freeze half in an airtight container. Properly frozen fudge keeps for up to three months and thaws back to perfect texture in the refrigerator overnight.

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