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5 from 5 votes

Peppermint Crunch Fudge Recipe

Sweet Peppermint Crunch Fudge is perfect for the holidays. It's one of the easiest and most delicious winter treats.
Prep Time10 minutes
Cook Time5 minutes
Refrigerate3 hours
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Lil' Luna

Ingredients

  • 1 bag Candy Cane Kisses (we used about 30 pieces)
  • 1/2 cup Andes Peppermint Baking Chips
  • 1 cup sugar
  • 1/2 cup heavy whipping cream
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 bag white chocolate chips
  • 7 oz Marshmallow Fluff

Instructions

  • We started by peeling off all the Hershey's Kisses wrappers and cutting them in fours.
  • Then we put parchment paper on the 9x9 pan. This keeps the fudge from sticking to the pan.
  • Put the white chocolate chips and marshmallow fluff in a big bowl. Set aside.
  • In a pan melt the sugar, heavy cream, salt and butter on medium heat until it starts to boil. Cook for 5 minutes.
  • Pour the hot stuff into the bowl of chocolate chips and mix with the mixer until it's smooth and soft.
  • Mix (fold) in ¾ of the Kisses. Pour into your pan.
  • Sprinkle the rest of the Kisses on the top along with the Andes Bits. Press down a bit. Put in the fridge for 3-5 hours to let it set. Hope you like it!

Nutrition

Serving: 12g | Calories: 422kcal | Carbohydrates: 53g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 199mg | Potassium: 91mg | Fiber: 1g | Sugar: 49g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg