Peppermint Fudge Not Chocolate
Indulge in the festive flavors of the holidays with this delightful Peppermint Fudge Not Chocolate recipe! Perfect for non-chocolate lovers, this creamy fudge combines the richness of butter and heavy cream with the refreshing zip of peppermint. Made with marshmallow creme for a soft, melt-in-your-mouth texture, this fudge is beautifully swirled with optional red food coloring for a charming candy cane design. Topped with crushed peppermint candies for extra crunch and holiday cheer, it's a no-fail treat that's ready in just 20 minutes of prep and cook time. Whether you’re looking for a crowd-pleasing dessert or a unique edible gift, this quick and easy fudge recipe will add a touch of sweetness and nostalgia to any occasion.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 0.5 cups Unsalted butter
- 0.5 cups Heavy cream
- 7 ounces Marshmallow creme
- 1 teaspoons Vanilla extract
- 1 teaspoons Peppermint extract
- 2 cups Powdered sugar
- 2 drops Red food coloring (optional)
- 0.25 cups Crushed peppermint candies (optional)
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving extra paper hanging over the edges for easy removal later. Set aside.
In a medium saucepan over medium heat, combine the granulated sugar, unsalted butter, and heavy cream. Stir constantly until the butter melts and the ingredients are well combined.
Bring the mixture to a gentle boil, stirring occasionally. Boil for about 4-5 minutes, ensuring the sugar is fully dissolved.
Remove the pan from the heat and immediately stir in the marshmallow creme until fully melted and incorporated.
Add the vanilla extract and peppermint extract to the mixture, stirring well to combine.
Gradually sift in the powdered sugar, stirring as you go to create a smooth and creamy consistency.
If desired, add the red food coloring and gently swirl it through the fudge mixture for a peppermint candy cane effect.
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
If using crushed peppermint candies, sprinkle them evenly over the top of the fudge and gently press them in to adhere.
Let the fudge sit at room temperature for 2-3 hours, or refrigerate for faster setting (about 1 hour).
Once firm, lift the fudge out of the pan using the overhanging parchment paper. Cut into 16 squares with a sharp knife.
Serve immediately or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
4185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 867.0 g | 315% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 825.1 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
