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White Peppermint Fudge
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Chef Eddy Recipe
White Peppermint Fudge
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A quick to make perfect holiday treat, use your favorite cookie cutter and place in beautiful boxes to serve as a wonderful gift.

Prep time
9 x 13-inch slab fudge
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White Peppermint Fudge
Confectioners Powdered Sugar
Prep time :
Yield :
9 x 13-inch slab fudge


  • 3 cups Imperial Sugar Confectioners Powdered Sugar
  • 1 1/2 sticks (12 tbsp) unsalted butter
  • 1 1/2 cups heavy cream
  • 4 1/2 cups mini marshmallows
  • 1 teaspoon salt
  • 4 3/4 cups premium white chocolate chips
  • 1 teaspoon peppermint extract


  1. Lightly butter a 9x13-inch cookie sheet, press a parchment sheet onto buttered pan and ensure an overhang of paper. Spray with cooking spray or lightly brush with cooking oil and set aside.
  2. With the exception of white chocolate chips and peppermint extract combine all ingredients in a large saucepan. On medium heat stir to a boil using a heat resistant spatula.
  3. Once boiling keep stirring for 5 more minutes retaining an even boil. Remove from heat and stir in chocolate chips and mint extract.
  4. Pour fudge into prepared pan and place in the refrigerator. Wait at least 4 hours before cutting.
  5. Leave fudge in pan while cutting with your favorite cookie cutter.


Note: When selecting white chocolate ensure to use real white chocolate and not a product which simulates it. Real chocolate is always made with pure cocoa butter and does not contain any other fats.

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