Peppermint fudge

The quality of the chocolate is everything here; invest in the best, such as Lindt.



500 g
best-quality white chocolate, chopped, about 3 1/2 cups
1 cup
crushed red peppermint candies


  • LINE bottom and sides of an 8 × 8-in. baking pan with overlapping pieces of plastic wrap.
  • COMBINE chocolate with milk in a large microwave-safe bowl. Microwave on medium, stirring halfway through, until chocolate is almost melted, 3 to 4 min. Remove and stir in peppermint until smooth. Scrape mixture into prepared pan and press down, smoothing top.
  • SIFT crushed candy to remove finely ground pieces. Sprinkle coarse pieces
    of crushed candy over fudge.
  • FOLD overhanging ends of plastic wrap over fudge to completely cover. Refrigerate at least 3 hours or overnight. Fudge keeps well, refrigerated, up to 1 week.
  • Visit our Holiday Cookies page for 160 recipes


Calories 140
Protein 2 g
Carbohydrates 20 g
Fat 6 g
Sodium 32 mg

How to make peppermint meringues

Issue: December 2015

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Photo credit: Photo, Erik Putz.

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