Peppermint Fudge

This Peppermint Fudge is brimming with holiday cheer! An Oreo cookie crust, creamy center and crunchy cane cane topping make it irresistibly delicious. You won’t be able to eat just one piece!

Everyone loves homemade white chocolate peppermint fudge, especially at Christmas time. This recipe makes it easy to make impressive peppermint fudge to share with your family or give as a gift! You’ll love the combination of crunchy Oreo cookies with creamy white chocolate.

Ingredients and Substitutions

• Oreos – Or any chocolate sandwich cookie. You can use different flavor Oreos as well.
• Butter – While I used unsalted in this recipe, you are free to use salted butter as well.
• Mini Marshmallows – Make sure your marshmallows are fresh and soft.
• Sweetened Condensed Milk – Be sure to use sweetened condensed milk, and not evaporated milk, which is the other popular canned milk.
• White Chocolate Chips – Ghirardelli or Guittard are my top choices, but any will work.
• Peppermint Extract – McCormick makes a nice peppermint extract.
• Red Food Coloring – While this adds festive color, it’s totally optional. You are also free to do colors other than red. This would look super cute just colored pink.
• Candy Canes, Andes Peppermint Crunch Baking Chips or Christmas Sprinkles – These add color and flavor. I do really like the Andes Peppermint Chips, and highly recommend them.

How To Make Peppermint Fudge

1. Line an 8×8 inch pan with parchment paper. Spray with non-stick cooking spray and set aside.
2. Prepare the crust. Place the cookies in a food processor and process to a nice crumb. Add the butter and process for an additional 5-10 second. Pour the cookie crust into the pan and press out evenly.
3. To make the fudge: Place the butter, marshmallows, and sweetened condensed milk into a medium saucepan. Cook on medium low, stirring continuously, until marshmallows are melted and combined. Watch carefully so it doesn’t scorch.
4. Remove from heat, and stir in the chocolate chips. Add the peppermint, and combine.
5. Pour half of the fudge over the crust, and smooth out.
6. Add red food coloring a few drops at a time and stir until you have the color you want. Pour over the white layer and smooth out.
7. Sprinkle immediately with sprinkles, or candy canes.
8. Place in the refrigerator until set, approximately 30 minutes to 1 hour. Remove and  cut into 1 inch pieces.

Recipe Tips and Advice

• Storage – Store in an airtight container on the counter for up to 5 days.
• Freezing – Can be frozen for up to 3 months
• Chill – Make sure to refrigerate for an hour to help set up before slicing.

More Recipes To Try

If you are doing your holiday baking, here are more great Christmas recipes to try!

• Oreo Truffle Recipe
• Chocolate Covered Ritz Cracker Ornaments
• Peppermint Oreo Bark
• Crockpot Christmas Crack
• Easy Christmas Pretzels