WHAT’S FOR A SWEET TREAT?
Peppermint Fudge Truffles
Rated Array out of 5
COOK TIME
TOTAL TIME
20 min + 15 min chill time
SERVINGS
15-20 truffles
These festive Peppermint Fudge Truffles are made with marshmallowy fudge rolled into bite sized balls then dipped into white chocolate with a peppermint crunch on top. Every bite has a silky texture with a minty crunch and disappears as soon as you make them!
You know those people that become obsessed with holiday flavors as soon as they come out? I can proudly admit I am one of them ESPECIALLY when it comes to peppermint. Every holiday season you can find me in the kitchen making Peppermint Bark and washing it down with a Peppermint Hot Chocolate. But what also pairs so well with the festive season AND the hot chocolate, these silky peppermint truffles.
If you like Oreo Truffles then these are a no brainer! A truffle, at least the homemade kind, is basically a little ball of rich, smooth chocolate that you roll up and dip into even more chocolate. These peppermint fudge truffles follow that same idea, but with a fun holiday twist.
The center is a creamy mix of melted chocolate, marshmallow creme, and little peppermint crunch pieces that give you flavor but still leave a tiny bit of crunch. The texture is soft and silky and it’s the perfect balance of rich, cool, and sweet!
And honestly, these are the kind of treats that instantly make you look like you have your life together during the holidays. They’re simple to make, but when you box them up or pile them onto a cute platter, they look like they came straight from a fancy candy shop. They hold up well, travel easily, and everyone goes wild for them, which makes them perfect for gifting. Anyone would be thrilled to get a little box of these!
Ingredients You’ll Need
Butter – Melts with the condensed milk to create a smooth base and helps the chocolate incorporate evenly without seizing. It also adds a richness that keeps the fudge from tasting overly sweet.
Sweetened Condensed Milk – Acts as the main sweetener and binder, giving the truffle centers their dense, creamy fudge texture that sets firmly once chilled.
Chocolate Chips – They melt down into a smooth chocolate mixture that solidifies into a scoopable fudge. Use milk, semi sweet, or dark depending on how intense you want the chocolate flavor.
Marshmallow Creme – Adds structure and softness to the fudge, making it lighter and easier to roll while also preventing the chocolate from becoming too firm in the fridge.
Andes Peppermint Crunch Baking Chips – Fold into the warm fudge and soften slightly without melting completely, leaving little pops of peppermint flavor and texture.
White Chocolate – Adds a smooth coating that sets easily and contrasts the rich chocolate center.
Peppermint Candy Canes – Crush into fine pieces to sprinkle over the wet white chocolate, adding bright peppermint flavor and a festive crunch that sticks as the coating sets.
How To Make Peppermint Fudge Truffles
Prepare the pan: Line a 9×9 baking dish with parchment paper and give it a light coat of nonstick cooking spray, making sure the paper reaches up the sides so the fudge lifts out easily later.
Set up the chocolate mixture: Add the chocolate chips and marshmallow creme to a large mixing bowl and set it aside. This bowl is where the hot condensed milk mixture will be poured to melt everything together.
Heat the condensed milk mixture: In a medium saucepan, melt the butter and sweetened condensed milk over medium heat. Stir constantly so the condensed milk doesn’t scorch, and bring the mixture just to a gentle simmer until it’s smooth and fully combined.
Combine the mixtures: Immediately pour the hot condensed milk mixture over the chocolate chips and marshmallow creme. Whisk until everything is melted and smooth with no streaks. Fold in the Andes peppermint crunch baking chips so they melt slightly but still keep a little texture.
Chill the fudge base: Pour the fudge mixture into the prepared baking dish and spread it into an even layer. Let it cool on the counter for about 15 minutes, then transfer it to the refrigerator to chill and firm up for 1–2 hours.
Shape the truffles: Lift the chilled fudge out of the pan using the parchment. Use a cookie scoop to portion the fudge and roll each scoop into a smooth ball. Place the rolled truffles onto a parchment-lined baking sheet.
Freeze the truffles: Transfer the baking sheet to the freezer for 15–20 minutes. This quick freeze helps the fudge balls hold their shape when dipping in white chocolate.
Crush the candy canes: Unwrap the peppermint candy canes and place them in a zip-top bag. Crush them into small pieces using a rolling pin, ladle, or heavy kitchen utensil. Set aside.
Melt the white chocolate: Add the white chocolate to a microwave-safe bowl and heat in 30-second increments, stirring between each round until smooth and fully melted.
Coat each truffle: Use a fork to dip each chilled fudge ball into the melted white chocolate, making sure it’s fully coated. Gently tap the fork to remove excess chocolate, then slide the truffle onto parchment using a toothpick.
Add the peppermint topping: Quickly sprinkle each dipped truffle with the crushed peppermint candy canes before the chocolate sets.
Store the truffles: Let the white chocolate fully harden, then store the peppermint fudge truffles in an airtight container in the refrigerator covered or in a container with a lid until ready to serve or gift.
Expert Tips
Coat your hands with a bit of nonstick spray to keep the chilled fudge from sticking while rolling.
Use a cookie scoop for portioning so every truffle is the same size and dips evenly in the melted white chocolate.
Melt the white chocolate in a shallow bowl to make dipping smoother and give you more space to move the truffle around.
Give the chocolate a quick microwave if it thickens; 10–15 seconds brings it right back.
Crush peppermint to mixed textures so you get both pretty dust and tiny shards that stick to the warm coating.
Use a fork with wide tines for dipping so excess chocolate drips off easily and leaves a polished finish.
Set dipped truffles on a chilled baking sheet to help the white chocolate harden quickly without streaks.
Fold in peppermint baking chips once the fudge cools slightly so the chips stay intact and add that little crunch inside.
Ways To Customize
Use dark chocolate chips for the fudge base if you want a deeper, richer center that balances the sweetness of the white chocolate coating.
Swap the white chocolate coating for milk or dark chocolate to create a peppermint fudge truffle that has an extra chocolatey taste.
Add crushed Oreos to the fudge mixture to create an Oreo-peppermint truffle with a slightly cookie-and-cream texture.
Use red and green sprinkles along with crushed candy canes for a more festive look.
Add a splash of peppermint extract to the fudge mixture for an even stronger mint flavor.
Coat the warm white chocolate with a drizzle of melted dark chocolate to create a candy-shop look.
Shape the fudge into small squares instead of balls if you prefer a more traditional peppermint fudge bite that’s easier to pack tightly into gift boxes.
Proper Storage Instructions
Once the white chocolate coating has fully set, place the truffles in a single layer in an airtight container or stack them with sheets of parchment between each layer to keep them from sticking. Store the container in the refrigerator, where the truffles stay fresh, firm for up to one week.
If you’re gifting them, package the truffles in small boxes or tins lined with parchment so they don’t slide around, and keep the container chilled until you’re ready to deliver.
FAQ
How do I avoid fingerprints on the truffles after they set?
Handle them with a piece of parchment or gently use the edges of a fork instead of fingers. White chocolate warms quickly, and even a small amount of heat from your hands can leave marks.
Can I make the truffle centers ahead of time and dip them later?
Yes, the rolled fudge balls can be refrigerated for up to 24 hours before dipping. Just let them sit at room temperature for 5 minutes so they aren’t so cold that the coating cracks.
My white chocolate keeps clumping, what can I do?
White chocolate is more delicate than regular chocolate and seizes quickly if overheated. Melt it low and slow, and always stir between heating increments so it stays smooth and fluid for dipping.
How do I keep the truffles from sliding off the fork when dipping?
Using a cookie scoop makes the centers uniform, which helps them balance better. A slight push with a toothpick as you slide them off onto the parchment also keeps the coating intact and prevents smudging.
Why is my fudge mixture too soft to roll into balls?
The mixture may not have chilled long enough or may have been poured into a warm pan. Leaving it in the refrigerator an extra hour or popping the pan in the freezer for 10–15 minutes usually firms it up enough.
More Peppermint Recipes
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Peppermint Fudge Truffles
Perfect mix of marshmallowy fudge and truffle covered with white chocolate, perfect for the holidays. And easy.
Ingredients
4 Tablespoons butter
1 can sweetened condensed milk
3 cups milk, dark or semi sweet chocolate chips
7 oz jar of marshmallow creme
1 1/2 cups Andes peppermint crunch baking chips
Topping:
18–20 oz white chocolate
10–12 peppermint candy canes
Instructions
- Line a 9×9 baking dish with parchment paper and spray with nonstick spray. make sure to get the sides.
- Place chocolate chips and marshmallow fluff in a large mixing bowl. Set aside.
- In a saucepan, melt the butter and condensed milk together. Bring to simmer over medium heat, stirring constantly so that condensed milk doesn’t burn.
- Once melted, combined and smooth, pour hot condensed milk mixture into the bowl of chocolate chips and marshmallow creme and whisk until all smooth. Quickly fold in peppermint crunch baking chips and then pour your fudge mixture into the prepared baking dish and spread it evenly.
- Let it stand on the counter until it cools down a bit, 15 minutes or so. Then, place the pan in the refrigerator to chill and firm up for a couple of hours.
- Once firmed up, take the fudge with parchment paper out of the pan. Using a cookie scoop, scoop out chocolate fudge and shape them into fudge balls. Place them onto a cookie sheet lined with parchment paper.
- Once all the balls have been rolled out, place them into a freezer for 15-20 minutes.
- Unwrap candy canes and place then into a ziploc bag. Crush candy canes using any hard kitchen utensil (I have a metal ladle that works nicely or a rolling pin)
- Melt the white chocolate in a microwave safe bowl in 30 second increments, stirring after each time until smooth. Using a fork, dip each fudge ball into chocolate, covering it completely then gently shake off excess.
- Place the ball back onto the parchment (use a toothpick to help slide it off the fork) Quickly sprinkle it generously with crushed candy canes. Repeat with all the fudge balls. Store in the refrigerator, covered or in a container with a lid.
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