This White Chocolate Peppermint Pretzel Fudge is my take on the holiday treat of pretzels dipped in white chocolate with candy cane pieces.
This White Chocolate Peppermint Pretzel Fudge is my take on one of my favorite holiday treats.
I absolutely love the pretzels that are dipped in white chocolate and then have candy cane pieces sprinkled on them.
And I really love the pretzel chips version of it.
Which lucky for me Costco sells giant bags of them this time of year.
You would never think of peppermint and pretzels going together, at least I wouldn’t, but amazingly it does.
And just like I do with many of my favorite treats I decided to make it in fudge form.
It turned out so good.
Do I have to use white chocolate?
No. I could see this with milk or dark chocolate.
But I really feel that white chocolate is the best with this.
Plus it gives the festive red and white coloring that is fun for the holiday season.
What if I can’t find Andes Peppermint Crunch Baking Chips?
I found mine at Target.
Also, I linked in the recipes some options to buy on Amazon.
I almost always stock up when I see them because they don’t sell them everywhere.
If you can’t find them you can use crushed candy cane pieces.
Which is closer to the original but has a different texture in the fudge.
And the candy cane pieces on top will bleed a little after a couple of days.
But it will still taste good.
Do I have to use mini pretzel chips?
No. Regular sized pretzel chips will do.
I just think the mini ones are cuter.
I found mine both at Target and the regular grocery store.
Can you use regular pretzels?
Yes.
However, I find that pretzel chips hold their crispness in the fudge where after a day or two the regular pretzels do not hold up as well as the pretzel chips.
You will have the urge to want to fold the baking chips into the fudge.
And while you are folding them in you are doing so lightly.
You don’t want the chips to fully incorporate and turn the fudge pink in color.
You want to go for the marble effect.
That way you can still taste some distinct white chocolate flavor and not just all mint.
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side.
Those never work for me.
I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
Lemon Blueberry Mascarpone Fudge
White Chocolate Peppermint Pretzel Fudge
Ingredients
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ½ cup heavy cream
- 2 cups (12 oz) white chocolate chips
- 7-ounce jar marshmallow crème
- 1 cup crushed mini pretzel chips
- 1/2 cup Andes Peppermint Crunch Baking Chips
- mini pretzel chips and Andes Peppermint Crunch Baking Chips for garnish
Instructions
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
- Once you reach 234F remove from heat and add the white chocolate chips stirring vigorously with a wooden spoon until the white chocolate has melted and the mixture is smooth.
- Add the marshmallow crème and mix until well blended.
- Mix in the crushed pretzel pieces.
- Fold in the Andes Peppermint Crunch Baking Chips. Don't mix them all the way in. You want to try and create a marble effect of the red and pink color with the white chocolate.
- Pour into prepared pan.
- Top with mini pretzel chips and Andes Peppermint Crunch Baking Chips if desired. Slightly press the baking chips and pretzels into the fudge so they adhere better to the fudge.
- Let cool to room temperature.
- Then lift out of the pan and onto a cutting board.
- Cut into whatever amount you want.
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