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!
Reasons You’ll Love This Recipe
Easy Fudge Recipe – No candy thermometer or special equipment necessary! This Peppermint Fudge recipe is easy enough for any beginner fudge-maker.
Simple Ingredients – We use easy to find ingredients in this recipe so you can make fudge whenever the craving strikes.
Perfect Peppermint Flavor – A hint of peppermint adds a dimension of zesty flavor to the sweet fudge.
Picture Perfect Fudge – A hint of red food coloring and plenty of sprinkles are all it takes to make your fudge Christmas party ready!
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
Recipe Discussion
Let’s discuss how to make this recipe, as well as the ingredients that are needed. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- 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
- Line an 8×8 inch pan with parchment paper. Spray with non-stick cooking spray and set aside.
- 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.
- 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.
- Remove from heat, and stir in the chocolate chips. Add the peppermint, and combine.
- Pour half of the fudge over the crust, and smooth out.
- 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.
- Sprinkle immediately with sprinkles, or candy canes.
- 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
Peppermint Fudge
Ingredients
Cookie Crust Layer
- 28 Oreo Cookies
- 5 tablespoons butter unsalted
Fudge Layer
- 4 cups miniature marshmallows
- 3 tablespoons butter unsalted
- 14 ounces sweetened condesned milk
- 3 cups white chocolate chips
- 1 teaspoon peppermint extact
- 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. Spray with non-stick cooking spray and set aside.
- 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.
- 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 burn.
- Remove from heat, and stir in white chocolate chips. Add the peppermint, and combine.
- Pour half of the fudge over the crust, and smooth out.
- To the remaining fudge mixture, 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.
- Sprinkle immediately with sprinkles, or candy canes.
- Place in the refrigerator until set, approximately 30 minutes to 1 hour. Remove and cut into 1 inch pieces.
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
aj says
Don’t see how many cookies and butter are used in the crust. Did I miss something?
Christi Johnstone says
Looks like that was somehow left off, it’s been corrected. Thanks!