White Chocolate Peppermint Fudge
This White Chocolate Peppermint Fudge offers a silky, smooth texture with a delightful crunch of crushed candy canes, making it a perfect holiday treat.
Ingredients
For the Oreo Crust
- 28 pieces Oreo Chocolate Sandwich Cookies These provide a rich chocolatey crust.
- 5 tablespoons salted butter (melted) Helps to bind the cookies and adds flavor.
For the Fudge
- 3 tablespoons unsalted butter Adds creaminess to the fudge.
- 4 cups mini marshmallows Provides a soft, chewy texture.
- 14 ounces sweetened condensed milk Essential for creamy texture and sweetness.
- 3 cups white chocolate chips Creates a velvety base for the fudge.
- 1 teaspoon peppermint extract Adds refreshing minty flavor.
- 1 drops red food coloring (optional) Transforms your fudge into a colorful treat.
- 3 pieces candy canes (crushed, optional) Adds crunch and extra minty goodness.
- to taste servings sprinkles (optional) For extra visual appeal.
Instructions
Preparation
- Line an 8×8 baking dish with parchment paper or aluminum foil, extending pieces over the sides for easy handling. If using foil, spray it lightly with cooking spray to prevent sticking.
- In a bowl, crush the Oreo cookies into fine crumbs. Combine with the melted salted butter, mixing until well combined. Press the mixture firmly into the prepared baking dish.
Making the Fudge
- In a large saucepan over medium heat, combine the unsalted butter, mini marshmallows, and sweetened condensed milk. Stir constantly until the marshmallows are fully melted and the mixture is smooth.
- Remove from heat and add the white chocolate chips, stirring until melted and combined. Add peppermint extract, red food coloring, and crushed candy canes (if using), mixing well.
Assembly
- Pour the fudge mixture over the Oreo crust, spreading evenly. Optionally, sprinkle some additional crushed candy canes and festive sprinkles on top.
- Allow the fudge to cool at room temperature, then refrigerate until fully set (about 2 hours).
Notes
Store leftover fudge in an airtight container in the refrigerator. It will stay fresh for about a week. If freezing, wrap individual pieces in plastic wrap and place them in a freezer-safe bag.