This fudge is creamy and super easy to make. Enjoy it in all kinds of variations by simply swapping out the toppings try sprinkles, chopped nuts or chopped dried fruit.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | about 115 pieces |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | about 115 pieces |
Ingredients
- 4 cups marshmallows (about 36)
- 2 cups sugar
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- Pinch kosher salt
- 3 cups white chocolate chips (18 ounces)
- 1 teaspoon pure vanilla extract
- 10 peppermint candies, crushed
Instructions
- 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 the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
- Pour the mixture into the prepared pan, and scatter the crushed candies over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Cut into 1-inch squares.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 333 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 0 g |
| Sugar | 44 g |
| Protein | 2 g |
| Cholesterol | 28 mg |
| Sodium | 42 mg |
| Serving Size | 1 of 20 servings |
| Calories | 333 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 0 g |
| Sugar | 44 g |
| Protein | 2 g |
| Cholesterol | 28 mg |
| Sodium | 42 mg |
Reviews
I’m not sure why there’s so many negative reviews about this fudge. This is my first time making it and it is absolutely perfect. I halved the recipe and still got around 45 pieces. It is a deliciously creamy fudge, which surprisingly, isn’t too sweet. I will be definitely making this again, and maybe adding peppermint essence rather than vanilla.
The fudge set up well, however I did make sure the temperature of the fudge rose to 160 degrees while cooking (I read that somewhere else). I also used baking white chocolate rather than chips. I wanted the fudge to taste like peppermint (not from the crushed candy so I would have added some peppermint extract but that is not in the recipe. The fudge did need to set up in the fridge for awhile. I did use parchment paper in the pan.
White chocolate is very susceptible to moisture. Instead of chocolate chips get couveture & temper it. Your fudge will turn out much firmer. As a Master Chocolatier I never use chips unless it’s for decor. They just have to many unnecessary ingredients. Couveture is pure untempered chocolate. You can find in online in many places. You can learn how to temper chocolate online also. Each type/flavor chocolate is tempered to different temperatures. Be exact! 5° difference will ruin it. Keep water away from all chocolates. It will seize & break. It takes a lot of practice. Don’t get discouraged.
As with others, my fudge ended up far too soft. It probably needs to be boiled longer. Also, the tinfoil should be greased or perhaps parchment paper instead.
I made this for a Christmas treat swap at work and it was a hit! I followed the recipe exactly and it came out perfectly! I’m going to make it again for our family Christmas but with Christmas sprinkles on top instead of the peppermints since some of them don’t like that flavor. This one is a keeper and now will be in my rotation.
I love this recipe! It is super simple and has a great mint taste. I’m not sure why several people are having a problem with the fudge setting up. I have done this recipe 5 times now, varying the flavors. I do add an additional 1/2 cup of marshmallows (using mini marshmallows) and also add 1/2 cup more of chocolate chips. It sets up in no time. For me, it’s a keeper.
The fudge did not set. I followed the recipe exactly. Very gooey and sticky. Disappointed. Has to be eaten with a spoon.
Into it
Followed recipe exactly; fudge did set but was not firm even with storing in refrigerator. Had a good peppermint taste.
Don’t recommend this recipe. I made it for the holidays yesterday and it turned out too gooey. I could not pick it up with my hands as you would normally pick up a bar of fudge. If it was to be gooey, this should have been stated in the recipe and I would not have made it. I followed the directions exactly as listed. The bars did not set.