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Peppermint Crunch Fudge Recipe

Lil' Luna
Sweet Peppermint Crunch Fudge is perfect for the holidays. It's one of the easiest and most delicious winter treats.
5 from 5 votes
Prep Time 10 mins
Cook Time 5 mins
Refrigerate 3 hrs
Total Time 3 hrs 15 mins
Course Dessert
Cuisine American
Servings 12
Calories 422 kcal


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


  • 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!


Serving: 12gCalories: 422kcalCarbohydrates: 53gProtein: 2gFat: 24gSaturated Fat: 15gTrans Fat: 1gCholesterol: 40mgSodium: 199mgPotassium: 91mgFiber: 1gSugar: 49gVitamin A: 391IUVitamin C: 1mgCalcium: 67mgIron: 1mg
Keyword Peppermint Crunch Fudge
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