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.

Nutriscore Rating: 38/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 16

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)

Directions

Step 1

Line an 8x8-inch baking dish with parchment paper, leaving extra paper hanging over the edges for easy removal later. Set aside.

Step 2

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.

Step 3

Bring the mixture to a gentle boil, stirring occasionally. Boil for about 4-5 minutes, ensuring the sugar is fully dissolved.

Step 4

Remove the pan from the heat and immediately stir in the marshmallow creme until fully melted and incorporated.

Step 5

Add the vanilla extract and peppermint extract to the mixture, stirring well to combine.

Step 6

Gradually sift in the powdered sugar, stirring as you go to create a smooth and creamy consistency.

Step 7

If desired, add the red food coloring and gently swirl it through the fudge mixture for a peppermint candy cane effect.

Step 8

Pour the mixture into the prepared baking dish and smooth the top with a spatula.

Step 9

If using crushed peppermint candies, sprinkle them evenly over the top of the fudge and gently press them in to adhere.

Step 10

Let the fudge sit at room temperature for 2-3 hours, or refrigerate for faster setting (about 1 hour).

Step 11

Once firm, lift the fudge out of the pan using the overhanging parchment paper. Cut into 16 squares with a sharp knife.

Step 12

Serve immediately or store in an airtight container at room temperature for up to a week.

Nutrition Facts

Serving size	(1082.5g)

Amount per serving	% Daily Value*
Calories	4185.4

Total Fat 88.1g	0%
Saturated Fat 52.0g	0%
Polyunsaturated Fat 0g
Cholesterol 244mg	0%
Sodium 191.7mg	0%
Total Carbohydrate 867.0g	0%
Dietary Fiber 0g	0%
Total Sugars 825.1g
Protein 0.4g	0%

Vitamin D 0IU	0%
Calcium 15.0mg	0%
Iron 0.1mg	0%
Potassium 27.6mg	0%

*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.

Source of Calories

Fat: 18.6%

Protein: 0.0%

Carbs: 81.4%