Peppermint Crunch Fudge Recipe

Peppermint Crunch Fudge Recipe

How To Make Peppermint Crunch Fudge

Treat your tastebuds to a minty dessert in this fudge recipe. Soft white chocolate-marshmallow fudge is topped with candy cane kisses for a mix of textures.

Preparation: 10 minutes
Cooking: 5 minutes
Chill Time: 3 hours
Total: 3 hours 15 minutes



  • 1bagcandy cane kisses
  • ½cupandes peppermint baking chips
  • 1cupsugar
  • ½cupheavy cream
  • ½tspsalt
  • ½cupbutter
  • 1bagwhite chocolate chips
  • 7ozmarshmallow fluff


  1. Peel off all the Hershey’s Kisses wrappers and cut them in 4.

  2. Put parchment paper on a 9×9-inch pan.

  3. Put the white chocolate chips and marshmallow fluff in a big bowl. Set aside.

  4. In a pan melt the sugar, heavy cream, salt, and butter on medium heat for 5 minutes or until it starts to boil.

  5. Pour the hot stuff into the bowl of chocolate chips and mix with the mixer until it’s smooth and soft.

  6. Fold in ¾ of the Kisses. Pour into the pan.

  7. Sprinkle the rest of the Kisses on the top along with the Andes Bits. Press down a bit. Put in the fridge for 3 to 5 hours to let it set.

  8. Serve and enjoy.


  • Calories: 508.58kcal
  • Fat: 28.98g
  • Saturated Fat: 17.68g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 8.46g
  • Polyunsaturated Fat: 1.00g
  • Carbohydrates: 65.44g
  • Fiber: 1.83g
  • Sugar: 58.59g
  • Protein: 3.47g
  • Cholesterol: 39.87mg
  • Sodium: 144.05mg
  • Calcium: 77.48mg
  • Potassium: 201.41mg
  • Iron: 1.06mg
  • Vitamin A: 110.26µg
  • Vitamin C: 0.54mg
Want to share your experience making this Peppermint Crunch Fudge Recipe or discuss tips and variations? Join the conversation in the Baking and Desserts forum!

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