Easy White Chocolate Peppermint Fudge Recipe 2023 AtOnce


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Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overhang the sides, set aside. In a large, heatproof bowl combine the sweetened condensed milk, chocolate, and butter; set aside. Fill a saucepan with water (you want it about 1/4 full) and bring it to a boil.


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Melt white chocolate, butter, and condensed milk in a double broiler (or sauce pan on top of another pan of simmering water) over medium heat; stirring constantly until fully melted. Remove from heat. Add peppermint extract and ½ of the crushed peppermint candy. Pour mixture into prepared pan and top with remaining crushed peppermint candy.


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Working quickly, add ½ cup crushed candy canes, peppermint extract and salt to the white chocolate mixture. Mix well until combined. Pour the fudge mixture into the prepared pan and evenly, smoothing with a silicone spatula. Top with remaining ¼ cup crushed candy canes. Refrigerate for 4 hours or until set firm.


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Step 2: Remove from the heat and stir in the peppermint extract. Step 3: Pour the mixture into your parchment-lined baking dish. Spread it evenly with a rubber spatula. Step 4: Sprinkle half of the crushed candy canes on top, gently swirl, and add more on top.


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Remove pot from heat then add vanilla and salt if using. Remove the pan from the freezer and spread the white chocolate layer on top of the chocolate fudge layer using an offset spatula. Chill: Top with crushed peppermint candies. Allow to set for about 3 hours or place in the fridge or freezer to speed up the process.


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Gather your ingredients: sugar, evaporated milk, butter, white chocolate chips or bar broken into pieces, miniature marshmallows, vanilla and peppermint extract and crushed peppermint candy canes. In a saucepan over medium heat, gradually bring sugar, evaporated milk and butter to a boil. When it reaches 234 degrees F, remove from heat.


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Instructions. In a large microwavable bowl, mix the white chocolate chips and the condensed milk together. Microwave for 15 second increments, stirring between each set, until mixture is melted. Should take no more than 1 minute max. Stir in peppermint extract and sea salt.


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Instructions. Line a 9"x9" or 8"x8" baking pan with parchment paper. Set aside. In a microwave-safe bowl, add white chocolate chips, butter, sweetened condensed milk, and peppermint extract. Microwave for 1-2 minutes (or until white chocolate chips completely melt); stir after 1 minute, 2 minutes, and until melted.


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Step 1. Melt the white chocolate chips in a microwave safe bowl. Continue to melt in 30 second intervals and stir in between each one. Step 2. Mix in additional ingredients. Combine the condensed milk, peppermint extract and part of the crushed candy cane pieces. Make sure to save some for the top. Step 3.


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Add the sweetened condensed milk and white chocolate chips to the top bowl. Heat the white chocolate chips until they are melted, stirring every minute or so. Pour the melted chocolate chips into the 8x8 pan. Sprinkle a layer of chopped peppermint kisses over the fudge. Let sit for 4-5 hours or until firm.


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Directions. Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until.


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SUBSITUTIONS & ADDITIONS. Chocolate: If you don't have white chocolate chips on hand, white candy melts or white chocolate can be used instead. Candy Canes: Crushed candy canes are optional for this recipe. You can leave them out altogether. Extracts - In place of peppermint you can add 1-1/2 teaspoons of vanilla extract or 1/4 teaspoon or almond extract.


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Line and 8x8 or 9x9 inch square pan with aluminium foil. Set aside. In a large heavy bottom sauce pan, melt the butter, sugar, whipping cream, marshmallow cream & salt. Once almost melted bring the mixture to a boil over medium-low to medium heat while stirring constantly.


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Grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine sugar, sour cream and remaining 1/4 cup butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.


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Instructions. Line a 9-inch baking dish with tin foil or parchment paper. Spray the bottom and sides of the parchment paper or tin foil well with cooking spray. In a large saucepan, over medium heat, add the granulated sugar, sour cream, and butter. Let it melt, and the sugar dissolve, while stirring occasionally.