Peppermint Fudge
The ultimate holiday treat, Peppermint Fudge combines rich white chocolate and fluffy marshmallows with a refreshing touch of mint. Simple to make and perfect for sharing, this fudge is a festive favorite for any occasion. Make a batch tonight and indulge in the joy of the season!
Equipment
- Frying Pan
- Food Processor
- Mixing Bowl
- Wooden Spoon
Ingredients
- 28 pieces Oreo Cookies
- 5 tablespoons butter unsalted
- 4 cups miniature marshmallows
- 3 tablespoons butter unsalted
- 14 ounces sweetened condensed milk
- 3 cups white chocolate chips
- 1 teaspoon peppermint extract
- optional red food coloring
- optional toppings – Christmas sprinkles, crushed candy canes or Andes Peppermint Baking Chips
Instructions
- Line an 8×8 inch pan with parchment paper and spray with non-stick cooking spray. Set it aside.
- Prepare the crust by placing the Oreo Cookies into a food processor. Process them until they turn into a fine crumb.
- Add the butter to the cookie crumbs and process again for an additional 5 to 10 seconds.
- Pour the cookie crust mixture into the lined pan and press it out evenly across the bottom.
- In a medium saucepan, combine the butter, miniature marshmallows, and sweetened condensed milk. Cook on medium-low heat while stirring continuously.
- Watch carefully as the marshmallows melt; you want them to combine well without burning. Stir until completely smooth and well combined.
- Remove the saucepan from the heat, and stir in the white chocolate chips.
- Add the peppermint extract and mix well to distribute the minty flavor throughout the fudge.
- Pour half of the fudge mixture over the prepared crust in the pan. Use a spatula to smooth it out evenly.
- For the remaining fudge, add a few drops of red food coloring at a time. Stir it in until you achieve the desired color. Pour this red fudge layer over the white fudge and smooth it out.
- Immediately sprinkle with your choice of toppings, such as crushed candy canes or festive sprinkles, to finish off the look.
- Place the pan in the refrigerator until the fudge is set, which usually takes about 30 minutes to 1 hour. Once set, remove from the pan and cut into one-inch pieces for serving.
Notes
- Storage: Store in an airtight container on the counter for up to 5 days.
- Freezing: Can be frozen for up to 3 months.