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.

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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.

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

What’s in peppermint white chocolate fudge?

In order to whip up this festive peppermint-infused fudge, you’ll need the following ingredients:

  • Oreos and salted butter – Crumbled and mixed together to form the crust layer. Feel free to use any flavor of Oreo that you’d like.
  • White chocolate chips – The delicious flavor that creates the base of of the white and red layers.
  • Sweetened condensed milk and unsalted butter – Adds smooth creaminess and delicious flavor to the fudge.
  • Mini marshmallows – These are melted down into the hot chocolate, giving this fudge great flavor and soft texture.
  • Peppermint extract – The star of the show! Gives this fudge its cool minty flavor.
  • Red food coloring – Used to turn the white fudge into red for a festive top. Be sure to use an oil-based food coloring otherwise the chocolate may seize while mixing.
  • Candy canes and sprinkles – Totally optional, but makes this fudge festive and kicks up the peppermint flavor.

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 bar or white chocolate chips either in the bakery aisle of most grocery stores or you can buy it online.

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:

Cause #1 – Adding the extract directly to the melted chocolate/candy that’s not fully melted. 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 the water and fats will react, causing them to separate, leaving you with a grainy, hard mixture.

How to fix it: While this is an easy mistake to make, 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. You can also try mixing in a tablespoon or two of boiling water to loosen it up.

Cause #2 – Adding water-based food coloring to the melted chocolate/candy. 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.

How to fix it: Unlike with the extract, there is no saving melted candy that’s seized due to contact with water (even the smallest amount). You would have to start over. To avoid this, use oil-based food coloring instead.

Side view of 3 stacked pieces of peppermint fudge.

How should peppermint fudge be stored?

When it comes to fudge, it should remain good for up to two to three weeks in a sealed container. The texture of the fudge may change over time, but you have some control over this depending on how you store it:

In the refrigerator – Keeping fudge chilled ensures that it stays firm and won’t become messy to eat. However, the chilled environment will slowly draw out the moister in the fudge, which could result in a crumbly texture over time. Despite this, storing fudge in the refrigerator is still the way I personally recommend.

On the counter – Storing fudge on the counter ensures that it’s always accessible and has a soft texture, but some fudge may soften too much (or appear to “melt”) over time. However, this doesn’t always happen; it all depends on the exact temperature of the room. So when storing fudge this way, 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.

How long is fudge good for?

When stored in a sealed container, this peppermint fudge should remain good for up to two to three weeks.

Can you freeze peppermint fudge?

Yes, you totally can! Fudge can be frozen for up to three months.

To freeze fudge, be sure to store it properly. You can either:

  • For best results, do not cut the fudge and instead freeze the whole block, storing it in an airtight container or freezer bag. Cut the fudge once thawed and ready to eat.
  • If the fudge has already been cut, wrap each individual piece in plastic wrap or aluminum foil, then store in an airtight container or freezer bag.
Stacked squares of peppermint fudge with a piece in the front with a bite taken out.

How to tell if fudge has gone bad

If you’ve had your fudge for a while, you can tell it’s past its prime if it either:

  • Feels hard, dried out, or crumbles easily.
  • If the fudge appears to be “melting” (without heat) or has a slimy texture. If freshly made fudge is doing this, try storing it in the refrigerator.

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 substituted for other mint candies or chips, such as Andes Christmas Chocolate Baking Chips.
  • Because fudge should be mixed quickly to ensure that all the ingredients incorporate, I recommend measuring all ingredients out before you begin.
  • For “cleaner” cuts of fudge, trim off the uneven edges before cutting the squares of fudge. You’ll lose fudge this way (it can still be eaten!) but you’ll gain a prettier presentation.
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 the 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 – Remove fudge from baking dish, peel away the foil, then cut into 1-inch squares (or whatever size you prefer).

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 Chilling 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.


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


For the Oreo Crust
  • In a food processor, add Oreo cookies and melted butter, then pulse until crumbly and smooth, about 2-4 minutes.
    28 Oreos, 5 tablespoons butter
  • Add cookie mixture to prepared baking dish and press into an even layer along 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.
    3 tablespoons unsalted butter, 4 cups miniature marshmallows, 14 ounces sweetened condensed milk
  • Remove saucepan from heat and add white chocolate chips. Stir until chips are melted.
    3 cups white chocolate chips
  • Quickly add peppermint extract to fudge mixture. Stir with a spatula (making sure to scrape along bottom and sides) until fudge is smooth and has a nice sheen.
    1 teaspoon peppermint extract
Putting it All Together
  • Pour half of fudge mixture over oreo crust, then use a spatula to smooth out top into an even layer.
  • Add a few drops of red food coloring to remaining fudge in saucepan, then stir. Repeat this step as needed until fudge reaches desired color.
    red food coloring
  • Pour remaining red fudge over white layer, then smooth out top again. Sprinkle top of wet fudge with crushed candy canes and Christmas sprinkles.
    3 candy canes, sprinkles
  • Refrigerate fudge for at least 1 hour or until set.
  • Lift fudge out of baking dish by gripping excess paper/foil along 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 immediately.


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