This 3-layer peppermint fudge has a Oreo cookie base, a strip of classic white fudge, and is topped with vibrant red fudge, crushed candy canes, and sprinkles.

This post contains affiliate links. Read the disclosure policy.

A whole batch of 3 layer white chocolate peppermint fudge squares stacked on a wooden board.

About White Chocolate Peppermint Fudge

With three delicious layers, this white chocolate peppermint fudge is easy, festive, and extremely easy (and fun!) to customize.

There’s a rich chocolate Oreo layer along the bottom, which you can make as-is, switch it up with Mint Oreos, or omit it altogether.

The white chocolate peppermint fudge is split into two layers – classic white and vibrant red – but feel free to use any food coloring that you’d like (or none at all).

And, finally, this fudge is topped with crumbled candy canes and Christmas sprinkles, both of which add crunchy flavor but can easily be swapped out for other peppermint candies or festive looks.

How should fudge be stored?

For best results, I recommend storing the fudge in the refrigerator in an air-tight container. This ensures the fudge stays firm and will have a longer shelf life (about two weeks).

If storing fudge on the counter, be aware that it may soften or appear to “melt” a little. However, this doesn’t always happen; it all depends on the exact temperature of the room. So when storing fudge at room temperature, be sure to keep it in a cool, dark place. It’s also best to wrap or separate each piece of fudge with plastic wrap or wax paper so that the fudge does not stick together.

Top down view of white chocolate peppermint fudge squares decorated with crushed candy canes and Christmas sprinkles.

How long is peppermint fudge good for?

Once prepared and stored in a sealed container, peppermint fudge can be stored on the counter for up to five days or in the refrigerator for up to two weeks.

Can you freeze peppermint fudge?

Yes! Fudge freezes very well. For best results, wrap each piece of fudge with plastic wrap or wax paper and store in an air-tight container or freezer bag.

Fudge can be frozen for up to two to three months.

Side view of 3 stacked pieces of peppermint fudge.

What type of chocolate should you use?

There are many different brands of chocolate chips – even some made by popular candy companies – but from my experience, the best chocolate for baking, fudges, or truffles is Ghirardelli. It consistently performs well while baking, has a great texture (never chalky), and has a delicious flavor. This brand is a little more expensive, but trust me, you’ll appreciate the flavor and consistency you’ll get from the premium quality.

You can find their white chocolate chips or white chocolate bars either in the bakery aisle of most grocery stores or you can buy it online.

Stacked squares of peppermint fudge with a piece in the front with a bite taken out.

The chocolate seized! What happened?

If you found that the chocolate seized (or in other words, became so firm that it could no longer be stirred), this is usually caused by one of two things:

  • Adding the extract directly to the melted chocolate. There’s a lot of baking chemistry going on here, but in short, you want to avoid adding alcohol (which extracts essentially are) directly to melted chocolate candy because it will harden and form clumps. This recipe paces out the addition of the extract, so the chocolate chips should be thoroughly mixed with and diluted by the marshmallow and sweetened condensed milk before coming in contact with the extract. But even if the chocolate texture still turns gnarly, it can be salvaged – you just need a lot of elbow grease. Gentle heat and persistent stirring should get the chocolate back to a workable texture.
  • Adding water-based food coloring to the melted chocolate. Chocolate is made of a mixture of fat and dry particles, and any contact with water will cause the dry particles to become moist and stick together, resulting in a hard, gritty paste. And unlike with the extract, there is no saving melted candy that’s siezed due to contact with water (even the smallest amont). You would have to start over. To avoid this, use oil-based food coloring instead.

Notes & tips for peppermint fudge

  • The Oreo layer and food coloring are both optional. The crust layer can also be halved for a more subtle flavor.
  • Use mint Oreos for another layer of fresh flavor.
  • Crushed candy canes can be stubstituted for other mint candies or chips, such as Andes Christmas Chocolate Baking Chips.
Close up of a square of peppermint fudge with a bite taken out.

More great candy recipes

How to make white chocolate peppermint fudge

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a food processor, blend together the Oreo cookies and melted butter until crumbly and smooth.

Step 2 – Pour the Oreo mixture into an 8×8 baking dish lined with parchment paper or aluminum foil, then press it down into a firm, even layer. Set the dish aside for now.

Step 3 – In a deep saucepan (I like to use a dutch oven) over medium-low heat, melt the butter, then toss in the mini marshmallows and sweetened condensed milk. Cook and stir constantly until marshmallows have melted.

Step 4 – Remove the saucepan from heat and mix in the white chocolate chips, stirring until melted.

Step 5 – Finish by adding in the peppermint extract, then stirring until incorporated.

Step 6 – Pour half of the peppermint fudge mixture into the baking dish with the Oreo crust, then use a spatula to smooth out the top into an even layer.

Step 7 – Add a few drops of red food coloring to the remaining fudge, then mix well. Stir in as much food coloring as you need to get the color you want, then pour the red fudge over the white fudge layer. Use a spatula to smooth out the top again.

Step 8 – While the fudge is still wet, sprinkle crushed candy cakes and Christmas sprinkles on top.

Step 9 – Refrigerate and let set!

Step 10 – Serve and enjoy!

Recipe Details

A whole batch of 3 layer white chocolate peppermint fudge squares stacked on a wooden board.
5 from 1 vote

White Chocolate Peppermint Fudge

30 mins prep + 5 mins cook + 1 hr Cooling Time
432 kcal
Yields: 16 squares of fudge
This 3-layer peppermint fudge has a Oreo cookie base, a strip of classic white fudge, and is topped with vibrant red fudge, crushed candy canes, and sprinkles.

Ingredients 

Oreo Crust
  • 5 tablespoon butter, melted
White Chocolate Peppermint Fudge

Instructions

For the Oreo Crust
  • In a food processor, add Oreo cookies and melted butter, then pulse until crumbly and smooth, about 2-4 minutes.
  • Add cookie mixture to prepared baking dish and press into an even layer along the bottom. Set dish aside for now.
For the White Chocolate Peppermint Fudge
  • In a large, deep saucepan (I like to use a dutch oven) over medium-low heat, melt butter, then add mini marshmallows and sweetened condensed milk. Cook, stirring constantly, until marshmallows are melted and ingredients are combined.
  • Remove saucepan from heat and add white chocolate chips. Stir until chips are melted.
  • Add peppermint extract, then mix well until incorporated.
Putting it All Together
  • Pour half of the white chocolate peppermint fudge mixture over the oreo crust, then use a spatula to smooth out top into an even layer.
  • Add a few drops of red food coloring to the remaining fudge in the saucepan, then stir. Repeat this step as needed until fudge reaches the desired color.
  • Pour the remaining red fudge over the white layer, then smooth out the top again. Sprinkle top of wet fudge with crushed candy canes and Christmas sprinkles.
  • Refrigerate fudge for at least 1 hour or until set.
  • Lift fudge out of baking dish by gripping excess paper/foil along the sides, then transfer fudge to a work area. Peel back paper/foil from edges of fudge, then cut fudge into 1 inch squares or cut with festive cookie cutters.
  • Serve fudge immediately.

Nutrition

Serving: 1square of fudge | Calories: 432kcal | Carbohydrates: 61g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 174mg | Potassium: 242mg | Fiber: 1g | Sugar: 51g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 2mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

Made this recipe?

Tag @homemadehooplah on Facebook or Instagram and hashtag it #homemadehooplah so I can see what you whipped up!

Explore more: Candy, Christmas, Desserts, Finger Food, Fudge, Recipes, White Chocolate

Take recipes "to go"

Leave a comment

Recipe Rating