White Chocolate Peppermint Marshmallow Fudge
Serves: 24-28 pieces of fudge
  • 2½ cups granulated sugar
  • ¾ teaspoon kosher salt
  • 4 tablespoons unsalted butter
  • 1 5 oz. can (2/3 cup) evaporated milk
  • 1 Jar (7½oz) Marshmallow Fluff
  • ½ teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • 1 12 oz. package white chocolate chips (the higher the quality, the easier it is for them to melt)
  • 11 candy canes, crushed (I crushed mine as small as possible, to avoid chipping any teeth)
  1. Combine the sugar, salt, butter, evaporated milk, and Fluff in a medium pot and melt together over medium-high heat. When melted, bring to a boil and stir while it boils, so it doesn't burn, for a full 5 minutes. Remove from heat and add in the vanilla extract, peppermint extract, and white chocolate chips. Return the pot to low heat (the lowest your burner will go) and stir until the white chocolate has melted (white chocolate does not melt as easily as milk or dark chocolate, so you may need to stir a bit more vigorously than you're used to). Grease a 9x9 or 8x8 pan.
  2. When the white chocolate is melted, stir in half of your crushed candy canes, then add in as much as you want, reserving a bit to sprinkle on the very top. Pour into an 8x8 or 9x9 pan (I used an 8x8, but I would have preferred a 9x9). Set aside to cool, and cut the fudge when it is room temperature. Makes 24-28 pieces of fudge.
Adapted From
adapted from the recipe on the back of the Marshmallow Fudge jar
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2010/12/13/white-chocolate-peppermint-marshmallow-fudge/