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Peppermint Fudge

Peppermint Fudge

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degree-icon Easy
time-icon 10 min
time-icon 10 min
time-icon 4 hours
time-icon N/A
time-icon N/A
diet-icon N/A
degree-icon Easy
time-icon 10 min
oven-icon 10 min
snow-icon 4 hours
plate-icon N/A
dish-icon N/A
diet-icon N/A

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Peppermint Fudge
  • 1 - 7 ounce jar marshmallow fluff
  • 2 cups MB white chocolate
  • 2 cups granulated sugar
  • ¾ cup infused magical coconut oil
  • ½ cup half-n-half
  • 1tbs peppermint extract
  • Liquid red food coloring
  • 1 Package Peppermint Candy Canes, crushed

How To

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Peppermint Fudge
  • Line a 9x9 pan with foil making sure to extend foil over sides. Spray pan with cooking spray and lightly wipe with paper towel. Set aside.
  • Spray butter knife with cooking spray and set aside.
  • In large saucepan (over 3 quarts) combine sugar, MB coconut oil and half-n-half over medium-high heat until combined.
  • Add white chocolate and mix slowly until mixture is smooth.
  • Lower heat to medium. Add marshmallow fluff to mixture and stir.
  • Add peppermint extract. Stir until combined and smooth.
  • Fold in peppermint candies. (The more you mix the more your mixture will turn pink. Fold gently).
  • Pour half of the mixture into pan. Working quickly, sprinkle red random dots of red food coloring to mix.
  • Pour remaining mixture on top, make sure to spread evenly with a gentle hand, and repeat random dots with the red food coloring.
  • Taking prepared knife, go back and forth the fudge mixture creating swirls.
  • Place in refrigerator for 4 hours or until firm.