Peppermint Fudge

My list seems to be growing and growing.  I have probably over extended myself with projects and I have only begun to Christmas shop.  I am set to help with the first grade Christmas party and I’m making  homemade gifts for a raffle to benefit the local food bank.  My little guy’s birthday is next week, he will be seven! How did that happen!  Plus there’s the end of the year book work that I am desperately trying to get caught up.

I had a big list of Christmas baking ideas that died along with my computer.  They are slowly coming back to me and peppermint fudge is one that I knew I would love.  It’s based on the Orange Cream Fudge that I made last year which came from a Taste of  Home Healthy Cooking Magazine.

It is really rich and creamy and the peppermint swirl is so perfect for Christmas.  The other thing I love about this recipe is that it takes very little time.  I am not much of a candy maker, so don’t be afraid to make this.  It is truly easy, no candy thermometers or any other scary things such as that and it will impress your friends and family.  Wrap a few pieces up in cellophane with a pretty ribbon and you have a great party favor or Christmas gift.

Peppermint Fudge

adapted from Taste of Home Healthy Cooking


1/2 cup butter

2/3 cup evaporated milk

2 1/2 cups sugar

12 oz white chocolate chips

1 jar (7 oz) marshmallow creme

2 teaspoons peppermint extract

20 drops red food coloring

Cooking Directions:

Line a 13 x 9 inch baking dish with foil and coat with non-stick cooking spray.

In a medium-sized heavy sauce pan, add butter, evaporated milk and sugar.  Cook over low heat until sugar has dissolved.  Bring to a boil and cook four minutes, stirring continuously.  Remove from heat and stir in marshmallow creme and white chocolate chips.

Remove 1 cup and set aside.

Add extract and food coloring to remaining mixture.  Stir until well combined.  Pour into pan, spreading evenly.  Pour reserved cup of mixture over the top and using a knife or spatula, cut through to create swirl.

Cover and refrigerate about 4 hours or until set.

Remove from pan using foil.  Discard foil and cut into 1 inch squares.  Store in an airtight container in the refrigerator.



If you would like to see more fudge recipes, take a look at these.

Chocolate Cinnamon Fudge          Orange Cream Fudge      Chocolate Topped Peanut Butter Fudge

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