The holidays hold so many memories for our family with the bulk of them tied to the sweet scents of baking and time in the kitchen. It’s a time of year where traditions hold even more value in our hearts. I truly love filling our days with space to enjoy the process, make delicious messes and fill holiday tins with treats knowing that as our kids grow up and create homes of their own these are the memories they will take with them. So we bake up loads of memories together.

We added this Peppermint Fudge recipe to our must make list a few years ago - it’s now a holiday staple along with all of our favorite Holiday Red Tin Treats in our ECookBook . If you’re hoping to create traditions and memories with your family let’s bake together. Come join me on instagram, and our YouTube Channel, we love sharing tips and tricks we’ve learned along the way, like the short we posted with our favorite Fudge Making Tips!

Fudge Tip #1 - get all of your ingredients ready before you begin! Believe me, once you turn the stove on you’ll be busy stirring and watching the temperature, it’s tricky to measure out ingredients and continue stirring! Plus, I’ve definitely forgotten the extract or to get the food coloring gel out which makes the last part of the process tricky when you’re scrambling to find something!

Fudge Tip #2 - heat the butter, sugar, milk mixture to 234 degree F. This makes for the creamiest fudge! Click here for our all time favorite Candy Thermometer. It’s a spatula/thermometer combo that is genius and SO much easier to use. One tip with it, don’t put it in the sink when you’re done with it. The thermometer portion of it cannot be submerged in water!

Fudge Tip #3 - get your pan prepped with parchment paper BEFORE you turn the stove on

Peppermint Fudge

1/2 cup (113 grams) Butter
2 1/2 cups (500 grams) granulated Sugar
2/3 cup (168 grams) Evaporated Milk
1 (12 ounce) (340 grams) bag White Baking Chips
1 (7 ounce) container (198 grams) of Marshmallow Creme
3 teaspoons (15 grams) Peppermint Extract
6 drops Red Food Coloring

To Make

Line a 9x13 pan with parchment paper and coat with cooking spray, or a light rub of butter.

Before you start get all of your ingredients out and pre measured! Once you begin the process you will need to add them without delay. Having them pre measured makes it so much easier!

In a heavy bottomed saucepan, melt the butter. Then add in the sugar and evaporated milk. Cook over low heat, stirring occasionally until the sugar is dissolved. Once the sugar is dissolved, turn the temperature up slightly to bring it to a gentle simmer.

Keep the mixture at a gentle simmer while stirring continuously. Bring the mixture up to 234 degrees, then remove the pan from the heat.

Once you have removed the pan from the heat, add in the White Chocolate Chips and Marshmallow Cream. Stir until smooth.

Remove 1 cup of the mixture and stir in the red food coloring, set aside. Add the Peppermint Extract to the remaining mixture stirring until fully blended. Pour the white fudge from the pot into the prepared parchment lined pan, then pour the reserved red mixture over the top. Use a steak knife to create a swirl between the red and white mixtures.

Cover and refrigerate until set. Lift the parchment paper out of the pan, cut and enjoy! Store in an airtight container in the fridge

Add Ons!

this fudge is so pretty with crushed candy canes sprinkled on it, it adds a crunch to the creaminess so this is a texture preference!
dark chocolate shavings taste amazing sprinkled over the fudge

Happy Baking my friend, may your home be filled with joy as you create traditions and memories with your family.

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