When I’m not baking or taking food photography I like to run and lift weights to burn of all the calories. To support my body I use supplements from Badathletics to help me recover from a challenging workout. When I ordered their new flavor white chocolate peppermint I got a recipe idea that would be perfect for Valentines Day. I started to experiment and I have to say this recipe did not disappoint!

This recipe is good with or without the added protein. You can always use a peppermint extract instead. Extract will give you a stronger peppermint flavor, but I prefer the more subtleness of the protein. The hint of peppermint is perfect combined with the freeze dried strawberries, which give a nice color, crunch and flavor boost to the fudge.

It is super easy to make and fun to play with shapes cutting it out. Whatever you choose, they are delicious!


White Chocolate Peppermint Fudge

Cook Time15 minutes
Course: Dessert
Cuisine: candy
Keyword: fudge, whitechocolatefudge
Author: Ester van Boesschoten


  • 12 Oz white chocolate chips 1 bag
  • 4 Tablespoon unsalted butter
  • 7 Oz sweetened condensed milk half a can
  • 3 Scoops Badathletics white chocolate peppermint protein can replace with any flavor protein or use a peppermint extract
  • freeze dried strawberries garnish


  • Melt the chocolate chips, butter and sweetened condensed milk in a pan on medium low heat.
  • After your chocolate is melted, stir in the protein until well combined. Keep stirring to prevent it from burning.
  • Pour in a pan (8”x8”) lined with parchment paper. Crush the freeze dried strawberries and sprinkle on top. Cover with cling film.
  • Let is rest overnight in the fridge.
  • After at least 24 hours take it out of the fridge and cut it into your preferred shapes. Hearts, squares etc.
  • Store it in an airtight container in the fridge.

A good friend of mine makes super yummy fudge every year around the holidays. I was delighted when she agreed to share her recipe with me. 

After I got the recipe, the fun of experimenting began! Butterscotch fudge tends to need less sweetened condensed milk than traditional chocolate fudges. With experimentation I found that half a can was just enough to yield the right consistency. I added in a drizzle of melted milk chocolate chips for a nice pattern on top.

This is a super easy and delicious recipe.  I hope you will enjoy it too. A special thanks to my dear friend for sharing it with me.


Butterscotch Fudge

Prep Time15 minutes
Course: Dessert
Cuisine: candy
Keyword: fudge
Author: Ester van Boesschoten


  • 11 Oz butterscotch chocolate chips (1 bag)
  • 4 Tablespoon unsalted butter
  • 7 Oz sweetened condensed milk (half a can)

Semi sweet chocolate drizzle

  • 1/4-1/3 Cup semi sweet milk chocolate chips
  • 1/2 Teaspoon ghee or unsalted butter


  • Melt together the butterscotch chips, sweetened condensed milk and butter on medium low heat. Keep stirring so it doesn't burn.
  • Pour in a prepared 8 x 8” pan with parchment paper.
  • Optional drizzle: melt a handful of semi sweetened milk chocolate chips with half a teaspoon of ghee and drizzled it over the top of the fudge. With a toothpick draw up and down lines through the drizzle to make a nice pattern on the fudge. This gives the fudge an extra element to it.
  • Put in fridge overnight for at least 24 hours.
  • Take it out of the pan and cut them in squares or other preferred shapes. Store them in the fridge in an airtight container.