This is an easy stove-top fudge that doesn’t require a double-boiler. Made with mini marshmallows and white chocolate chips. It’s a smooth, creamy fudge. Enjoy! Diane
White Chocolate Peppermint Fudge
Ingredients
4 tablespoons unsalted butter
3 cups mini marshmallows
1 cup sugar
1/2 cup heavy cream
1/2 teaspoon salt
1 teaspoon peppermint extract
1 bag (11 ounces) Ghirardelli white chocolate chips
1/2 cup crushed peppermint sticks
Directions
- Line and 8 x 8″ baking dish with parchment paper, leaving overhang on the ends for handles.
- In a large saucepan, combine butter, marshmallows, sugar, cream and salt.
- Cook over medium-low, stirring until marshmallows are melted, about 10 minutes.
- Turn heat to low and stir in the peppermint extract & white chocolate chips.
- Stir until chocolate is melted.
- Move mixture off heat and stir in 1/2 of the crushed peppermint.
- Pour fudge into parchment lined pan, and smooth top.
- Sprinkle the remaining crushed peppermint over the top of fudge.
- Let cool 20 minutes. Refrigerate dish until fudge is set, about 45 minutes to an hour.
- Using overhang, lift fudge onto a cutting board; cut into squares of preferred size.
- Store in an air-tight container in refrigerator.