Peppermint Fudge

Easy and rich Peppermint Fudge with three types of chocolate and a sweet peppermint-crunch topping. This fudge can be prepared in 30 minutes or less with no special equipment or candy thermometer required!

Try some of our other favorite fudge recipes: this peanut butter chocolate Tiger Butter Fudge, this Microwave Fudge, or this Chocolate Covered Oreo Fudge!

Peppermint Fudge

There’s nothing like Peppermint Fudge in December — it’s the perfect holiday treat! And while many fudge recipes require a long list of ingredients and special candy-making equipment, this recipe couldn’t be much easier. As long as you have one small pot and a heat-resistant spatula, you’ll have delicious fudge prepared in a matter of minutes!

This fudge reminds of me of a favorite holiday treat — peppermint bark — it has two layers with milk and dark chocolate on the bottom and white chocolate on top and is sprinkled with crushed peppermint. The peppermint flavor is nicely pronounced, without being overpowering. Let’s talk about that first:

Let’s talk Peppermint

• Peppermint Crunch Sprinkles® or Candy Cane Crunch® make the best fudge topping. Candy Cane Crunch is my favorite peppermint fudge topping, but regular crushed up candy canes (see next bullet) will also work. 
• Candy canes or hard peppermint candies can work in a pinch. Pulse either unwrapped candy canes or candies in a food processor or miniature blender jar. Alternatively add the unwrapped peppermint candies to a large plastic bag (or two; peppermint candy has a tendency to rip through plastic bags as it is crushed, so double bagging is a smart idea), seal the bag without air in it, and then crush with a rolling pin or meat mallet until fine crumbs are formed.

QUICK TIP

Besides the peppermint on top of the fudge, we add peppermint extract to the white chocolate layer. Make sure to use peppermint extract, not mint extract. The actual strength of the peppermint extract will also depend on the brand (some are more potent than others), so be sure to taste and adjust to personal preference, adding more for a stronger peppermint flavor. I use McCormick’s® peppermint extract in this fudge recipe.

Peppermint Fudge Tips

• Line the pan. To ensure the fudge will come out of the pan nicely, be sure to line the pan with parchment paper or foil.
• Use high-quality chocolate chips. My favorites are Ghirardelli® and Guittard® (not sponsored). The higher the quality of chocolate used, the tastier your fudge will be.
• A food scale comes in handy! Since we divide the sweetened condensed milk into 2 parts, it’s nice to have a food scale to get this division exact; each layer uses 198 grams of sweetened condensed milk. This can be eyeballed, but I recommend using a food scale if you have one.
• Use a heavy-bottomed nonstick pan to keep from burning the fudge mixture.
• Keep the heat on the lowest setting. Although it takes longer this way, low heat ensures the mixture doesn’t heat too quickly or unevenly–which causes burning.
• Stir constantly! I like to use a heat-resistant sturdy spatula and constantly stir the Peppermint Fudge mixtures, making sure to scrape the bottom as often as possible while the ingredients are melting. Use that same spatula to gently press each layer of fudge into a smooth and even layer.
• Remove from heat quickly. As soon as all the ingredients are melted, remove the fudge from the heat. Work quickly to add in the baking extracts and then get the mixture into the prepared pan to keep from overheating the ingredients.

Peppermint Fudge Variation Ideas

• Different chocolate base flavor: We love the combination of dark and milk chocolate chips as the base of this fudge, but just one type of chocolate will work great as well. For a less-sweet fudge, use all semi-sweet chocolate. For a supremely dark chocolate flavor, use all dark chocolate chips and if you’re a milk chocolate lover, use all milk chocolate.
• White chocolate Peppermint Fudge: Replace the milk and dark chocolate chips with all white chocolate chips (use 3 cups total).
• Peppermint Oreo Fudge: Use just one type of chocolate and gently stir in 2 cups coarsely chopped Mint Oreos®.

QUICK TIP

We love Peppermint Fudge straight out of the fridge; it’s so delicious chilled! Make sure to store the fudge in an airtight container; cold air will dry out the fudge quickly. The candy cane topping has a tendency to get clumpy and sticky from moisture (in the air and fridge), so this fudge is best eaten within a day or so of being made. If the sticky topping won’t bother you, this fudge can last 1-2 weeks in an airtight container in the fridge.

More Christmas Treats

• Christmas Snack Mix with white chocolate
• Peppermint Bark Pretzels only three ingredients!
• Sugar Cookie Snack Mix with sugar cookie M&M’s
• Christmas Cookie Truffles five different versions
• Peppermint Brownies with a chocolate ganache topping

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Peppermint Fudge

4.86 from 7 votes

- Review this recipe

Easy and rich Peppermint Fudge with three types of chocolate and a sweet peppermint-crunch topping. This fudge can be prepared in 30 minutes or less with no special equipment or candy thermometer required!

SAVE TO RECIPE BOX

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Peppermint Fudge

4.86 from 7 votes

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

Easy and rich Peppermint Fudge with three types of chocolate and a sweet peppermint-crunch topping. This fudge can be prepared in 30 minutes or less with no special equipment or candy thermometer required!

Course Dessert, Snack

Cuisine American

Keyword peppermint fudge

Prep Time 30 minutes

Chilling Time 4 hours

Total Time 4 hours 30 minutes

Servings 36 pieces (1, 8 x 8 pan)

Calories 97kcal

Author Chelsea Lords

Cost $6.72

Ingredients

• ▢ 4 tablespoons (56.7g) unsalted butter, divided
• ▢ 3/4 cup (135g) milk chocolate chips (See Note 1)
• ▢ 3/4 cup (135g) dark chocolate chips
• ▢ 1 can (14 oz.; 396g) sweetened condensed milk, divided
• ▢ 1/4 teaspoon fine sea salt, divided
• ▢ 1 teaspoon vanilla extract
• ▢ 1 and 1/2 cups (272g) white chocolate chips
• ▢ 1/2 teaspoon pure peppermint extract
• ▢ 3 tablespoons peppermint crunch candy topping, optional (See Note 2)

Instructions

• PREP: Line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal (or line with foil). Do not skip this step, or the fudge won't remove nicely. Cut the butter into 1-tablespoon-sized pieces.
• CHOCOLATE BASE: In a thick-bottomed, nonstick pan, add in 2 tablespoons of the butter, milk chocolate chips, dark chocolate chips, half of the sweetened condensed milk ((198g -- use a food scale if you have one!), and 1/8 teaspoon fine sea salt. Heat on low. Using a heat-resistant spatula, stir the mixture constantly, making sure to scrape the sides and bottom. Resist the urge to increase the heat-- your patience will pay off!
• ADD FLAVOR: As soon as the mixture is melted, remove the pan from heat. Stir in the vanilla extract; mix well by folding the extract into the fudge with the spatula. Pour into the prepared pan and use the spatula to smooth and press the fudge into one even layer. Place the pan in the fridge while preparing the white chocolate layer.
• WHITE CHOCOLATE TOPPING: Quickly clean and thoroughly dry the pan. Add in the remaining 2 tablespoons of the butter, white chocolate chips, the remaining half of sweetened condensed milk, and the remaining 1/8 teaspoon fine sea salt; heat on low. Using a heat-resistant spatula, stir the mixture constantly making sure to scrape the sides and bottom. Once melted, remove from heat and fold in the peppermint extract. Mix until well combined. Remove the other fudge from the fridge and pour the white chocolate layer on top. Use the spatula to gently coax and spread the fudge to fully cover the bottom layer.
• CHILL: Sprinkle the Peppermint Crunch candy on top and gently press into the fudge. Cover and refrigerate for 4-8 hours or until fudge is firm.
• SERVE: Remove from the pan using the overhang of parchment paper. Cut the fudge with a hot, very sharp knife (run it under hot water, dry, and then make quick cuts). I recommend cutting the fudge into small pieces -- it's rich!
• STORAGE: We love Peppermint Fudge straight out of the fridge; it's so delicious chilled! Make sure to store the fudge in an airtight container; cold air will dry out the fudge quickly. The candy cane topping has a tendency to get clumpy and sticky from moisture (in the air and fridge), so this fudge is best eaten within a day or so of being made. If the sticky topping won't bother you, this fudge can last 1-2 weeks in an airtight container in the fridge

Video

Recipe Notes

Note 1: We love the combination of dark and milk chocolate chips as the base of this fudge, but one type of chocolate will work great as well. For a less-sweet fudge, use all semi-sweet chocolate. For a supremely dark chocolate flavor, use all dark chocolate chips and if you're a milk chocolate lover, use all milk chocolate. Use good-quality chocolate chips for the best flavor.

Note 2: Peppermint Crunch Sprinkles® or Candy Cane Crunch® make the best fudge topping. Regular crushed up candy canes will also work. Pulse unwrapped candy canes in a food processor or miniature blender jar. Alternatively add the unwrapped peppermint candies to a large plastic bag (or two; peppermint candy has a tendency to rip through plastic bags as it is crushed, so double bagging is a smart idea), seal the bag without air in it, and then crush with a rolling pin or meat mallet until fine crumbs are formed.

Nutrition Facts

Serving: 1serving | Calories: 97kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 31mg | Potassium: 59mg | Fiber: 1g | Sugar: 8g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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