White Chocolate Peppermint Pattie Fudge
Try this White Chocolate Peppermint Pattie Fudge recipe, or contribute your own.
Try this White Chocolate Peppermint Pattie Fudge recipe, or contribute your own.
- Carbohydrate 5.39887542294263 g
- Cholesterol 10.395 mg
- Fat 3.24084250000604 g
- Fiber 0 g
- Protein 0.56054749999967 g
- Saturated Fat 1.82412108333455 g
- Serving Size 1 1 piece (15g)
- Sodium 30.4088750000143 mg
- Sugar 5.39887542294263 g
- Trans Fat 0.462196999999675 g
- Calories 53 calories
Step-by-step
- Line an 8"x8" pan with parchment paper or foil so that it comes up the sides of the pan.
- Line the bottom of the pan with the peppermint patties, set aside.
- In the bowl of your stand mixer, cream the cream cheese until smooth.
- Gradually add in the powdered sugar and vanilla extract* until fully combined.
- Meanwhile, bring a small pot, filled with 2 inches of water, to a boil.
- Place a metal or glass bowl on top of the pot so it rests just above the water, not touching it.
- Add the chopped white chocolates and stir until the chocolate is smooth and fully melted.
- With the mixer going, gradually stream in the white chocolate until fully incorporated.
- Stir in 1 tablespoon of the sprinkles and then pour fudge mixture over peppermint patties and smooth to an even layer.
- Sprinkle the top of the fudge with the remaining sprinkles and set in fridge till set.
- Cut into slices and enjoy.
- Store fudge in an airtight container in the fridge.
- Enjoy!
Melting white chocolate over a double boiler requires absolute precision because even a single drop of stray steam can cause the cocoa butter to separate and seize into an unusable, grainy paste. Keeping the water at a gentle simmer rather than a rolling boil prevents the bowl from overheating, while chopping the twelve ounces of chocolate into uniform pieces ensures that everything melts evenly before the chocolate scorches against the metal surface. When combining the melted chocolate with the whipped cream cheese base, the stream must be steady and continuous while the mixer runs on medium speed to prevent sudden temperature shocks that create lumps.
Cream cheese introduces substantial moisture into confectionery work, meaning this fudge relies entirely on refrigeration to firm up properly before slicing. Chilling the pan for at least two hours solidifies the fat content enough to yield clean cuts through the embedded peppermint patties. Storing the finished pieces in an airtight container in the refrigerator prevents surface condensation from dissolving the powdered sugar layer.
Dark chocolate can replace the white chocolate at a one-to-one ratio if a less sweet profile is desired, though the cooling time may vary slightly due to differing fat melting points.
