Peppermint Fudge, three ingredients and 5 minutes (or less) are all you need to make this festive treat.
This is an easy fudge recipe that’s infused with crushed peppermint chips. It also makes a decadent, delicious gift!
Now, if you think peppermint goes with chocolate, this recipe will change that mindset. Unlike most fudge recipes, this festive fudge doesn’t contain chocolate. It has a light peppermint flavor and a beautiful pink hue.
I was inspired to make this Peppermint Fudge while making frosting the other day. I decided to give it a try and just love the way it turned out. I am not a fan of chocolate and mint, but this is totally different and very easy to make.
This is the perfect holiday treat. If you share candy and cookie trays with friends during the holiday season, this Peppermint Fudge will be a refreshing change from the usual chocolate-filled trays.
If you can’t find the Andes Peppermint Crunch Baking Chips at your grocery store, you can order them here from Amazon as I do. I find they’re actually a little cheaper.
The next best option are these Peppermint Melt-away mints.
Finally, you can crush peppermint candy canes or peppermint hard candy. I do recommend you crush them extra fine if you use candy canes. The recipe won’t be exactly the same because the Andes Peppermint Crunch chips are really soft.
While you’re here, check out these recipes
- Cookies & Cream Fudge
- Cookie Dough Fudge
- Martha Washington Candy
- 5 Minute Dark Chocolate Fudge
- 3 Ingredient Cookie Butter Truffles
Peppermint Fudge (no chocolate)
- 8 ounces cream cheese room temperature
- 1/2 cup Andes Peppermint Crunch baking chips
- 5 to 6 cups powdered sugar
- Line an 8x8-inch cake pan or casserole dish with heavy-duty aluminum foil or waxed paper allowing the foil to extend over the edge 2 to 3 inches (you'll use this as handles to pull the fudge out of the pan). Spray the foil or paper with non-stick spray.
- In an electric mixer beat cream cheese until soft. Place 1/4 cup of the Andes Peppermint Crunch in a zip-top bag and crush slightly. Add the 1/4 cup crushed candies and the 1/4 cup un-crushed candies to the cream cheese. Mix until completely incorporated (the cream cheese should turn light pink)
- Turn the mixer to low speed and add powdered sugar 1 cup at a time to the mixer. Combine completely before adding another cup of sugar. The mixture needs to be really stiff and dry(ish). To test, pinch some of the fudge off and roll it into a ball, if it stays in the ball without going flat it's thick enough. Add more sugar if it's not this consistency.
- Spread evenly into the prepared pan. Refrigerate 30 minutes to 1 hour. They will cut much cleaner when cold.
- Cut into squares and serve. Refrigerate leftovers in an airtight container for up to 2 weeks.