Creamy white chocolate fudge made with sour cream and crushed peppermint ready in 2 hours.
In Austin, holiday weather is unpredictable, but my desire for festive, snowy-looking treats is constant. This Peppermint Fudge has earned a permanent spot in my holiday rotation because it deviates from the standard condensed milk recipes. Instead, it uses sour cream. This might sound unusual for candy, but the acidity of the sour cream cuts through the intense sweetness of the white chocolate and marshmallow cream, resulting in a fudge that is tangy, velvety, and sophisticated rather than cloyingly sweet. It looks like a slab of winter magic-bright white and studded with sparkling red peppermint shards-making it the perfect eye-catching addition to a cookie tin.
The temperature of the syrup is the difference between fudge that holds its shape and fudge that needs to be eaten with a spoon. You must use a candy thermometer and cook the mixture to exactly 234°F (the soft-ball stage). If you stop even two degrees early, the sour cream moisture will prevent the fudge from setting properly.
The Snowy Holiday Classic
Why You'll Love This Recipe
- Balanced Sweetness: The tang of the sour cream provides a cheesecake-like richness that balances the high sugar content.
- Texture Contrast: The creamy, smooth base against the crunchy peppermint candy bits creates a satisfying mouthfeel.
- Festive Appearance: The stark white fudge with red speckles looks professionally made and incredibly festive.
- No-Bake Finish: Once the boiling is done, the rest is just stirring and pouring, keeping your oven free for other baking projects.
Ingredients
To achieve the silky texture, the quality of the chocolate matters significantly.
- Butter: You need 1-½ teaspoons for greasing the foil and ¼ cup softened butter for the fudge mixture itself.
- Sugar: 2 cups granulated sugar creates the crystalline structure.
- Sour Cream: ½ cup. Use full-fat sour cream for the best texture; low-fat versions contain too much water and can interfere with the setting process.
- White Baking Chocolate: 12 squares (1 ounce each), chopped. I recommend using high-quality baking bars (like Baker's or Ghirardelli) rather than chips, which often contain stabilizers that resist melting.
- Marshmallow Cream: One 7-ounce jar (like Jet-Puffed). This acts as a stabilizer to ensure a smooth, soft texture.
- Peppermint Candy: ½ cup crushed. You can use candy canes or starlight mints.
- Peppermint Extract: ½ teaspoon. This boosts the mint flavor beyond just the candy pieces.
How to Make Peppermint Fudge
Prep the Pan
Line a 9-inch square pan with aluminum foil, leaving an overhang on the sides to use as handles later. Grease the foil thoroughly with the 1-½ teaspoons of softened butter.
Cook the Syrup
In a large heavy saucepan (heavy-bottomed is crucial to prevent scorching), combine the sugar, sour cream, and the remaining ¼ cup butter. Cook over medium heat, stirring constantly, until the sugar is dissolved. Once dissolved, bring the mixture to a rapid boil.
The Soft-Ball Stage
Continue to cook and stir until a candy thermometer reads exactly 234°F (soft-ball stage). This typically takes about 5 minutes once the boil starts, but trust the thermometer over the clock. The mixture will be bubbling vigorously.
Melt and Mix
Remove the saucepan from the heat immediately. Stir in the chopped white baking chocolate and the jar of marshmallow cream. Stir vigorously until the chocolate is completely melted and the mixture is smooth and glossy.
Fold and Pour
Gently fold in the crushed peppermint candy and the peppermint extract. Do not over-mix, or the red candy might bleed and turn the fudge pink. Pour the mixture immediately into the prepared pan, smoothing the top with a spatula.
Chill and Set
Refrigerate the fudge until it is firm to the touch, usually about 2 hours. Once set, use the foil handles to lift the entire block out of the pan. Peel off the foil gently and cut the fudge into 1-inch squares using a sharp knife.
Common Mistakes to Avoid
- Adding Mints Too Hot: If you add the crushed peppermint while the fudge is practically boiling, the candy will melt and streak the fudge pink. Let the white chocolate cool the mixture slightly before folding in the candy.
- Scorching the Cream: Sour cream and white chocolate burn easily. Keep the heat at medium and stir constantly during the boiling phase to protect the dairy solids.
- Using White Chips: White chocolate chips are designed to hold their shape in cookies. In fudge, they can result in a grainy or thick texture. Chopped baking bars are superior.
Tips and Tricks for Success
- Crush Control: For the best presentation, sift your crushed peppermint. Use the larger chunks for the fudge and save the fine red "dust" for something else. The dust tends to dye the white fudge pink.
- Clean Cuts: To get sharp, bakery-style squares, wipe your knife with a warm, damp cloth between each cut. This prevents the sticky marshmallow cream from dragging.
- Calibrate Thermometer: Before starting, boil water and check your thermometer. If it doesn't read 212°F, adjust your target fudge temperature accordingly.
Variations
- Chocolate Drizzle: Drizzle melted dark chocolate over the top of the set fudge for a "peppermint bark" flavor profile.
- Oreo Twist: Swap the peppermint candy and extract for crushed Oreo cookies to make a Cookies and Cream fudge.
- Green Mint: Use spearmint extract and green food coloring for a St. Patrick's Day variation.
How to Serve
This fudge is rich and creamy, so serve small 1-inch squares. It pairs beautifully with dark roast coffee or hot cocoa, where the mint cuts through the richness of the drink.
Make Ahead and Storage
- Refrigerator: Store the fudge in an airtight container in the refrigerator for up to 2 weeks. The sour cream content makes it safer and tastier when kept chilled.
- Freezing: This fudge freezes well. Wrap the block or individual pieces in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Recipe Notes / What I Learned
I learned that using a large pot is essential. When the sour cream and sugar mixture boils, it expands significantly. A small pot will result in a messy boil-over that is a nightmare to clean up.
Nutrition Snapshot
One square contains approximately 90 calories, 4g fat, and 14g carbohydrates.
Peppermint Fudge
Equipment
- 9-in. square pan
- Foil
- Large heavy saucepan
- Candy thermometer
Ingredients
Group: Fudge Base
- ¼ cup plus 1-½ teaspoons butter, softened, divided
- 2 cups sugar
- ½ cup sour cream
- 12 squares (1 ounce each) white baking chocolate, chopped
- 1 jar (7 ounces) marshmallow cream
Group: Flavor & Topping
- ½ cup crushed peppermint candy
- ½ teaspoon peppermint extract
Instructions
- Line a 9-in. square pan with foil. Grease the foil with 1-½ teaspoons butter; set aside. In a large heavy saucepan, combine sugar, sour cream and remaining ¼ cup butter. Cook and stir over medium heat until sugar is dissolved.
- Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.
- Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.
- Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.
Notes
Nutrition
FAQs
Can I use white chocolate chips instead of squares?
You can, but the texture may be thicker and harder to stir. If using chips, use high-quality ones containing cocoa butter, not "vanilla flavored chips."
Why is my fudge soft?
If the fudge didn't reach 234°F, or if it's humid in your kitchen, it may remain soft. Keep it stored in the refrigerator to maintain a firm texture.
Does the sour cream make it taste sour?
No. It adds a subtle tang that balances the sweetness, similar to cream cheese frosting. It makes the fudge less cloying than traditional recipes.
