Recipe: White Chocolate Peppermint Fudge

It's beginning to look a lot like Christmas!  This is my first holiday recipe to try and I am so glad I did!  I find the original recipe on Mindika Moments.  Although she has not posted in awhile, she has some fabulous recipes that I can't wait to try.  

This fudge is made with cream cheese.  I have never made fudge with cream cheese and I am glad that I did give it a try.  It is super creamy and even more super easy to make!  I love the combination of peppermint and white chocolate and so did my family.  My girls had lots of fun unwrapping the candy canes and helping me grind them in the food processor.  This fudge comes together very fast and easy so there is not a lot of fussing over a candy thermometer.  You only need to melt your chocolate over a double boiler.  The original recipe calls for a white chocolate baking bar, but my little grocery store doesn't carry such fancy things so I substituted white chocolate chips.  But I will be making this recipe again with the bar to see how the fudge turns out. 

I am submitting this recipe as part of this month's Crazy Cooking Challenge at Crazy Mom's Cooking!  Please stop by and vote for my recipe.  While you are there be sure to take a peek at the other challenger's recipes.

Join next month's challenge: Chicken Noodle Soup!

White Chocolate Peppermint Fudge

(adapted from the original recipe by Mindika Moments)

{print}

Ingredients

1 8-oz package cream cheese, room temperature

4 cups powdered sugar

1 1/4 tsp vanilla

1 12-oz bag white chocolate chips

1 cup crushed peppermint candy canes

Directions

Line a 8x8 baking pan with waxed paper extending over the sides to form "handles."  Set aside.  In a large bowl, add cream cheese, powdered sugar and vanilla.  Beat with an electric mixer on medium speed until very well blended and smooth.  In the top of a double boiler, add white chocolate chips and slowly melt, stirring occasionally, until smooth.  Stir the chocolate and peppermint into the cream cheese mixture mixing until well blended.  Reserve a couple of tablespoons of the peppermint to sprinkle on the top.  Spread mixture into the prepared pan, smoothing the top.  Sprinkle reserved peppermint on top.  Refrigerate at least 2 hours or until firm.  Cut into small squares.

Linked To:

*Sugar and Dots: What I Whipped Up Wednesday

*Around My Family Table: Turning the Table Thursday

*Talking Dollar and Cents: Sweet Temptations
*Momnivore's Dilemma: Creative Juice
*Miz Helen's Country Cottage: Full Plate Thursday
*Somewhat Simple: Strut Your Stuff 
*Something Swanky: Sweet Treat Thursday
*Mom On Timeout: Taking A Timeout Thursday
*Alli n Son: Sweet Treat Friday
*Simply Sweet Home: Friday Favorites 
*Bacon Time with the Hungry Hungry Hippo: Anything Goes Linky Party
*EKat's Kitchen: Friday Potluck
*Designs by Gollum: Foodie Friday
*Six Sisters' Stuff: Strut Your Stuff Saturday 
*A Well-Seasoned Life: Sweet Indulgence Sunday 
*This Chick Cooks: These Chicks Cooked