Peppermint Fudge Recipe: Sweet + Creamy Holiday Classic
This peppermint fudge recipe is a holiday classic for a reason. It’s rich, creamy, and bursting with minty flavor. With its smooth texture and perfect balance of sweetness, this fudge is sure to be a hit with everyone. You need a candy thermometer! It’s essential to get the perfect temperature to make sure your fudge sets correctly.
Peppermint Fudge
Equipment
Ingredients
- 2¼ cups granulated sugar
- ½ teaspoon salt
- ⅔ cup half-and-half
- 1 tablespoon corn syrup
- 3 tablespoons butter
- 2 teaspoons peppermint extract
- ½ teaspoon vanilla extract
- Crushed peppermint candies
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Instructions
- Prep dish. Butter a 7×7, 8×8 or 9×9 dish and set aside.
- Combine all ingredients except butter and extracts. In a 2-quart saucepan, combine the sugar, half-and-half, salt, and corn syrup. Whisk to combine and bring to a boil over medium-low heat.
- Heat to 240°F. Cook the mixture without stirring until it reaches 240°F, as measured by a candy thermometer. It is common for the mixture to heat up quickly at first, then slow down in the 230s. Be patient. Once the temperature is reached, immediately remove the pan from heat.
- Add butter and extracts. Let the sugar mixture sit for a minute to stop bubbling. Place the butter, peppermint extract, and vanilla extract on top, but do not stir. Allow the mixture to cool at room temperature for about 20-30 minutes until the side of the pan is warm, but not hot, to the touch.
- Beat until firm. Using a hand mixer on medium-low, beat the fudge mixture for 1-3 minutes until it just starts to firm up and lose its shine. Be careful not to overbeat.
- Pour into a prepared dish. Quickly pour or scoop the fudge into a buttered 8×8-inch or 9×9-inch dish. Sprinkle crushed peppermint candies or candy canes on top for extra crunch and festive flair.
- Cool and cut. Let the fudge cool completely for about 20 minutes, then cut into 1-inch squares and enjoy!
Notes
- Don’t make fudge on a rainy or humid day, as it can affect the texture and prevent it from setting properly.
- You must use a thermometer for this. If your sugar mixture isn’t cooked to 240°F it will not set, and it’s quite difficult to figure this out by look.
Nutrition
This peppermint fudge recipe holds a special place in my heart. It’s the one I always make for our family Christmas gatherings, and it wouldn’t feel like the holidays without it. The smell of peppermint filling the kitchen while it’s bubbling away on the stove screams Christmas cheer! I like to put on some Christmas music while I make it.
Plus, it’s easy to make (though you need some patience), even with all the holiday hustle and bustle. Everyone always raves about it, and it disappears fast!
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Key Ingredients and Tools
Here are a few key ingredients and tools that will help you make the best peppermint fudge:
- Candy thermometer. A candy thermometer is essential for this recipe to make sure the sugar mixture reaches the correct temperature. You can usually find candy thermometers in the grocery store’s baking aisle near other baking tools like measuring cups and spoons.
- Peppermint extract. Using a high-quality peppermint extract will give your fudge the best flavor. Look for pure peppermint extract, rather than imitation, for a more intense and natural taste.
- Half-and-half. Half-and-half gives this fudge its creamy texture. You can usually find it near the milk and cream in the dairy section. If you don’t have half-and-half, you can substitute equal parts milk and cream. Half-and-half is an important base ingredient for a vanilla fudge recipe.
- Heavy-bottomed saucepan. A heavy-bottomed saucepan helps distribute heat evenly and prevents scorching, which is essential when working with sugar.
These key ingredients and tools will set you up for success with this recipe.
Troubleshooting and Help
You sure can! While half-and-half gives the fudge its classic creamy texture, you can experiment with whole milk or a combination of milk and cream. Just keep in mind that the texture might be slightly different.
Oh no! Grainy fudge usually happens when sugar crystals form during the cooking process. This can be caused by a few things: stirring the mixture while it’s cooking, cooking it too quickly, or not reaching the correct temperature. Make sure you use a candy thermometer and avoid stirring the mixture while it’s heating up.
A candy thermometer is essential for this recipe. It’s the most accurate way to make sure your sugar mixture reaches the correct temperature for proper setting. If you don’t have one, you might consider borrowing one or picking one up at the store. They’re inexpensive and can be used for other candy-making projects, like grandma’s old-fashioned fudge.
It sounds like your fudge might have been cooked a little too long. Next time, try removing it from the heat just as it reaches 240°F. You can also try beating it for a shorter amount of time to prevent it from becoming too firm.
If you have any more questions, leave a comment below, and I’ll be happy to help.
I hope you enjoy this simple and delicious peppermint fudge recipe that’s perfect for the holidays. With just a few ingredients and a candy thermometer, you can create a batch of this festive fudge that will impress your family and friends. Whether you enjoy it as a sweet snack, a festive dessert, or a homemade gift, it’s sure to be a hit.
Love,
Katie, Thank you very much!
I followed your (very well illustrated) recipe and the fudge is delicious.
I was looking for a peppermint classic fudge recipe, and this is it.
For cooling, I left the candy thermometer in and cooled to 130 degrees before stirring with a really stout wooden spoon.
hi Keith! I’m so glad you liked it! I love classic candies like this too. thanks for the tips on mixing it without a mixer.