I love to make sweet little bites for our Christmas party every year, those tiny little morsels that guests can grab and I don’t have to worry about slicing up portions and serving them formally. One guaranteed way to satisfy guests’ sweet tooth is with a little fudge, and this is my white chocolate mint version. It’s less sweet than most fudge recipes and tastes more like cheesecake.
The addition of mint extract gives it a wintery flavor but you can edit it out if you prefer pure chocolate. It’s incredibly easy to make and it’s one of my favorite treats to serve guests during the holidays!
To make this white chocolate mint fudge, here’s what you’ll need:
3 bags 11 oz. white chocolate chips
1 14 oz. can sweetened condensed milk
6 oz. lowfat cream cheese
1/3 cup sugar
1/2 tsp peppermint extract
green icing (optional)
8 x 8” glass dish or metal pan
Pour 2 ½ bags of white chocolate chips into double boiler and save ½ bag of chocolate chips for later (or your next batch!). I don’t own a double boiler so I construct what I label a redneck version of a double boiler which is just a temperature tolerant glass bowl sitting on top of one of my pots filled with 2 cups of water. It works great!
Turn on your burner to bring water to a low boil then reduce to low heat. Add 1 can of sweetened condensed milk.
As the white chocolate and condensed milk starts to melt, continually stir it with a fork so it blends then add the cream cheese, sugar, and peppermint extract.
Continue to stir for 8 to 10 minutes until mixture is fully melted and resembles thick frosting. Pour the melted mixture into a dish or pan coated with nonstick spray (8 x 8” recommended but I used a 6 x 9” this time) and allow it to cool for 6 hours or overnight.
Once the fudge has cooled and solidified, use a knife to separate the fudge on four sides from the pan or dish and place on a cutting board on wax paper. Cut the white chocolate fudge into 1” squares.
You can leave the white chocolate fudge plain for a simple and elegant presentation.
I like to add some green icing for the season applied with a tip and a decorating bag – it also clues guests in that these have a mint flavor.
If you’re not a fan of mint, no worries! It’s equally as good if you skip the peppermint extract and prepare the recipe the same way. Instead, drizzle the white chocolate fudge with melted dark chocolate – beautiful and delicious!
They’re wonderful little nibbles to serve at a party or to give as gifts, especially this time of year. I guarantee you’ll be making many batches!
Download the handy printable version of the recipe here.
*Recipe note: a few people have had problems with the fudge setting. I’ve made it many times and haven’t had any problems, just make sure your proportions are correct. 2 ½ bags (or you can use 3 full bags) of white chocolate chips (5 ½ to 6 cups); 1 14 oz. can of sweetened condensed milk and no more than 6 ounces of cream cheese, plus sugar and peppermint extract.