White Chocolate Peppermint Fudge

White chocolate peppermint fudge is one of those quiet holiday classics. No bake. No thermometer. No stress. Just soft, snowy squares with a clean mint snap that plays well with rich, creamy sweetness. This version blends crushed candy canes, condensed milk, and white chocolate into a chilled fudge that tastes like Christmas morning feels calm, cold, and full of memory.

You’ll find a mix of peppermint fudge recipe variations online, but this one avoids shortcuts that dull the texture. There’s no marshmallow fluff and no microwaving. Just a stovetop stir, a bit of patience, and the kind of finish that makes it gift-worthy. If you’re looking for fudge recipes peppermint lovers will keep on their yearly list, start with this.

It’s easy to overlook the difference a single extract or chocolate can make. But in fudge, every ingredient stands alone. The texture depends on melt behavior. The taste depends on balance. That’s where your control lives. That’s how you make it your own.

Why I Use White Chocolate Chips Over Blocks

I’ve used both, many times. White chocolate chips hold their shape longer while melting, so I get a bit more control in the pan. But blocks of white chocolate, chopped finely, create a silkier finish if you stir steadily and remove from heat early. The chips are more forgiving for quick batches, especially if you’re making multiple trays of Peppermint Oreo Truffles alongside this fudge.

I usually grab the chips when I know I’ll be gifting, and the chopped bar when I want that polished, pâtisserie-style square.

Why Peppermint Extract, Not Mint

The extract matters. Peppermint extract tastes sharp and clean. Mint extract veers grassy, almost spearmint-like. You’ll taste the difference in the finish. One feels wintery. The other feels medicinal. That ½ teaspoon makes or breaks the batch, and I always jot a note on the bottle so I don’t forget mid-holiday rush.

And if you’ve never sniffed both bottles side by side, try it next time. It’s a quick education.

How Crushed Candy Canes Affect the Fudge Texture

Crushed peppermint candies bring crunch and color. But they also absorb moisture as they sit, softening slightly and bleeding a hint of pink into the white base. That’s exactly what I want. It gives the fudge its marbled snow-globe effect. I press some into the top and stir the rest straight into the warm base so there’s a mix of textures in every bite.

If you skip this step or use whole rounds, you’ll lose that chew. It’s not about just the look it’s about how it feels between your teeth.

Should You Add Butter to the Melt?

I do. One tablespoon of unsalted butter softens the bite, just slightly. Without it, the fudge stays a bit firmer and has more of a bite-through snap. With it, there’s a silky glide that melts gently across the tongue. If you’re also baking a batch of Peppermint Bark Cheesecake Bars, you’ll notice how the fudge holds up better at room temp compared to those bars. The butter stabilizes that softness in cooler rooms.

Some batches don’t need it. But when the kitchen runs cold, I add it without a second thought.

Why Low Heat Wins the Melt

White chocolate burns fast. I’ve scorched too many pans to count by rushing this step. A low, consistent heat with steady stirring gives you a melt that stays glossy and smooth. If the chocolate seizes or tightens, it’s hard to fix. But if you take your time and stir without walking away, it turns soft and pourable.

That’s where the fudge gets its shine. It starts here.

Storage and Gifting That Doesn’t Get Sticky

I line the pan with extra parchment, so lifting the chilled fudge out is clean and easy. Once sliced, I store pieces in an airtight container with wax paper between the layers. That helps the peppermint on top stay crunchy instead of melting into the base.

These hold beautifully in the fridge for up to 2 weeks. For longer storage, freeze them in layers and defrost in the fridge overnight. I’ve mailed them with a small ice pack in colder months, but always mention to the recipient that they should go straight to the fridge on arrival.

If you’re prepping a dessert table, this fudge pairs beautifully with White Chocolate Peppermint Panna Cotta. That smooth panna cotta echo brings elegance. The fudge brings nostalgia.

Chopped Candy Canes vs. Pre-Crushed Peppermint

Let’s talk texture again. I’ve tested both. When I crush fresh candy canes myself, I get uneven shards. Some melt into the base. Others stay crisp on top. That mix adds character. Pre-crushed peppermint bits from the store stay more uniform, but they also break down faster in storage and don’t carry the same bold scent.

In my notes, I always mark batches where I use pre-crushed versus fresh-crushed. Guests don’t always notice the difference, but I do. And that’s reason enough for me to crush by hand when time allows.

If You Make Only One Fudge Recipe This December

Make this. This peppermint bark fudge has the flavor of candy canes, the richness of white chocolate, and a texture that bites cleanly without crumbling. It holds its shape on a cookie tray, pairs beautifully with warm drinks, and chills quickly in the fridge while you bake other things.

This is the kind of recipe I return to every December, even when I’m juggling three other trays in the oven. Even when I’m tired. Even when the kitchen’s a mess.

Try it once and you’ll know why.

Save and Share: Keep This Fudge Recipe Close

You can pin this white chocolate fudge to your holiday dessert board to keep it handy next season. Save the recipe, share it with a friend, or drop a comment below if you try it. I’d love to know how it turned out for you, or if you gave it your own twist with a different chocolate or a bolder extract.

This is how we learn. This is how we bake together.

---