White chocolate and peppermint are meant together, whether as a minty version of a White Russian, the belly warming sipper of a latte or the creamy crunch of a chocolate treat. The contrast of colors, the sweetness and frosty sensation you get on your palate. I always make white chocolate peppermint bark over the holidays, because it's an easy gift and looks much fancier than it actually is. Fudge elevates this candy to the next level, adding a pillowy overkill that's well worth the sugar-induced coma to follow. Here's my take.
Credit: Alexa Lampasona
Credit: Alexa Lampasona
White Chocolate Peppermint Fudge Recipe
- 18 ounces of white chocolate morsels or squares
- 1 can of condensed milk
- 8 candy canes, crushed* (I like the red and green striped ones for added color)
- 1/2 cup of dark chocolate morsels
1. Line an 8-inch square baking dish with wax paper and spray. Set aside.
2. Combine the white chocolate and condensed milk in a saucepan on the stove. Set over medium-low heat and melt, stirring until smooth.
3. Remove from heat and stir in the crushed candy canes. Spoon this into the 8-inch baking dish and let set for 20 minutes in the freezer.
4. Using the same saucepan, melt the dark chocolate until smooth.
5. Use a spatula to spread the dark chocolate in a thin layer across the top of the white chocolate layer.
6. Let the fudge set for at least 2 hours in fridge. It will last for five days.
* Crushing candy canes can be messy. I like to put them unwrapped in a thick gallon-sized bag, then I seal the bag and cover it with a layer of wax paper and a kitchen rag. I use a meat mallet to hammer the candy canes to a fine powder. It's great for anger release!
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