Peppermint Marshmallow Fudge

SERVES: 24  COOK TIME: 20 minutes  TOTAL TIME: 25 minutes


1 pound white chocolate chips
14 ounce sweetened condensed milk
5 peppermint candy canes (crushed)
1⁄2 cup Solo Marshmallow Creme 7 OZ
1⁄4 cup unsalted butter, softened
1 teaspoon peppermint extract


In order to make this peppermint marshmallow fudge recipe, line an 8x8 (or similar) pan with aluminum foil – making sure to leave extra to hang over the edge (for easy removal upon completion). Spray generously with a non-stick cooking spray.

Place 4 candy canes in a food processor. Set aside. Place remaining candy cane in food processor, keep separate from the other candy cane mixture. Set aside.

Heat condensed milk in a medium sauce pan over medium-low heat. Add butter and peppermint extract, and stir into milk until evenly blended. Reduce heat to simmer and slowly begin adding white chocolate, stirring frequently. Add in marshmallow and blend until mixture is consistent. Add in the 4 crushed candy canes until blended.

Slowly pour mixture into foil-lined pan and spread evenly. Sprinkle remaining candy cane topping over the warm mixture. Cover with foil and place in refrigerator to cool until set.

When set, remove from pan, place the peppermint marshmallow fudge on a cutting board and slice into pieces.

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