Why did my white chocolate seize into a grainy clump when I melted it for this peppermint fudge?

White chocolate seizes when a drop of water hits the melting chips, or when it gets too hot too fast. Use a completely dry bowl and spatula, melt at 50 percent power in short bursts, and stir between bursts. If it seizes, stir in warm milk one tablespoon at a time until smooth.

Can I use peppermint oil instead of peppermint extract in this white chocolate fudge?

You can, but peppermint oil is about four times stronger than extract, so use far less. Dip a clean toothpick into the oil, stir it through the melted fudge, taste, and repeat only if needed. Adding even a quarter teaspoon of oil at once will make the fudge taste harsh and medicinal.

Why is my peppermint white chocolate fudge sticky on top after cutting it?

Fudge often feels tacky right after cutting because the knife drags warm cocoa butter across the surface. Let the cut squares rest uncovered at cool room temperature for 30 minutes. If your kitchen is warm, rest them in the refrigerator instead.

Can I make this fudge without sweetened condensed milk?

Sweetened condensed milk is what gives this no bake fudge its reliable set, so replacing it changes the recipe fundamentally. Evaporated milk plus extra sugar will not set the same way. If you need to avoid it, look for a traditional cooked fudge recipe with a candy thermometer instead of adapting this one.

How do I cut clean, neat squares of white chocolate fudge without crumbling the candy topping?

Chill the slab for the full two hours until completely firm, then use a large sharp chef knife rather than a serrated one. Run the blade under hot water, wipe it dry, make one cut, and repeat the hot wipe between every cut. The heat glides through the fudge and the candy shards instead of shattering them.

Peppermint White Chocolate Fudge (20-Minute, Creamy)

Ingredients

Scale

3 cups (18 oz) white chocolate chips
1 can (14 oz) sweetened condensed milk
2 tablespoons unsalted butter
1/8 teaspoon fine sea salt
1/2 teaspoon peppermint extract
1/2 cup crushed candy canes, divided

Cook Mode Prevent your screen from going dark

Instructions

Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
Combine the white chocolate chips, sweetened condensed milk, butter, and salt in a large microwave safe bowl.
Microwave at 50 percent power for 90 seconds, then stir well.
Continue microwaving in 30 second bursts at 50 percent power, stirring between each burst, until the chips are about 80 percent melted.
Stir vigorously off the heat until completely smooth and glossy, about 1 minute.
Stir in the peppermint extract and half of the crushed candy canes.
Pour into the prepared pan and smooth the top quickly with a spatula.
Sprinkle the remaining crushed candy canes evenly over the surface within 2 minutes.
Refrigerate at least 2 hours or overnight until firm, then lift out and cut into 36 squares.

Author: Quick 30 Recipes
Prep Time: 15 minutes
Cook Time: 5 minutes