Easy and rich Peppermint Fudge Recipe with three types of chocolate ready in 30 minutes or less with no special equipment required!
author’s note
Foolproof Peppermint Fudge Recipe With No Candy Thermometer!
Fudge has always been the holiday treat in my family. Every December, my mom would load the counter with bags of chocolate chips and cans of sweetened condensed milk, and us kids would rotate through the kitchen helping with whatever step we could handle.
This Peppermint Fudge takes me straight back to those kitchen days. I wanted to make something my kids could help with too, and this recipe checks every box: no special tools, no candy thermometer, no fuss. Just simple layers of creamy chocolate and a festive peppermint finish. And honestly, it looks so pretty once it’s cut.
Every year I forget how fun fudge is until I see it stacked up on a neighbor plate — shiny, swirly, chocolatey squares that somehow make me crave December all year long.
Ingredients
| Ingredient | Notes & Helpful Tips |
|---|---|
| Butter | Salted or unsalted both work; just adjust the peppermint fudge recipe if you use added salt. |
| Milk & Dark Chocolate Chips | Using a mix gives deeper flavor. Semi-sweet works if you prefer something less sweet. Choose good-quality chocolate for best results. |
| Sweetened Condensed Milk | The binding ingredient that gives fudge its structure. Using half for each layer keeps the texture balanced. |
| White Chocolate Chips | These can burn easily, so melt low and slow. Use a thick-bottomed pan and stir constantly. |
| Peppermint Extract | A little goes a long way. Start small and taste before adding more. |
| Peppermint Crunch Topping | Crushed candy canes, Peppermint Crunch Sprinkles, or Candy Cane Kisses work great. |
Quick Tip
Enjoy Peppermint Fudge chilled. Keep it in a sealed container to stay fresh. It’s best to eat within a day to keep the topping crisp, but it can last 1-2 weeks in the fridge.
How To Make Peppermint Fudge Recipe
- Line: Use parchment to cover an 8×8-inch pan.
- Base: Melt butter, chocolate, half the condensed milk, and salt. Add vanilla, then chill.
- Layer: Melt butter, white chocolate, remaining milk, salt, and peppermint. Pour over the base.
- Chill: Sprinkle with candy and refrigerate until firm.
- Serve: Cut into squares and store in the fridge. Add them to a Free Christmas Printable for gifting!
Peppermint Fudge Recipe Tips
- Line Pan: Use parchment paper or foil to make removing the fudge easier.
- Quality Chocolate: Pick good-quality chocolate like Ghirardelli or Guittard for better flavor.
- Food Scale: Helps measure sweetened condensed milk evenly for smooth layers.
- Heavy Pan: A thick nonstick pan helps prevent burning.
- Low Heat: Cook on low heat to avoid burning and uneven cooking.
- Stir Constantly: Use a heatproof spatula to stir and press layers for smoothness.
More Holiday Inspired Treats:
Quick And Easy
Christmas Snack Mix
Desserts
Turtle Bark
Desserts
Peppermint Brownies
Desserts
Five Christmas Oreo Balls
Peppermint Fudge
Video
Equipment
- Parchment paper or aluminum foil
- Medium pan nonstick, thick-bottomed
Ingredients
- 4 tablespoons unsalted butter divided
- 3/4 cup milk chocolate chips see note 1
- 3/4 cup dark chocolate chips
- 1 (14-ounce) can sweetened condensed milk divided
- 1/4 teaspoon salt divided
- 1 teaspoon vanilla extract
- 1-1/2 cups white chocolate chips
- 1/2 teaspoon peppermint extract
- 3 tablespoons peppermint crunch candy topping optional, see note 2
Instructions
- Line 8×8-inch pan with parchment/foil, leaving an overhang for easy removal. Cut butter into tablespoons.
- Combine 2 tablespoons butter, milk chocolate chips, dark chocolate chips, half the sweetened condensed milk (198g), and 1/8 teaspoon salt in a thick-bottomed, nonstick pan over low heat. Constantly stir with a heat-resistant spatula, scraping the sides and bottom. Do not raise the heat—patience ensures a smooth mixture.
- Once melted, take pan off heat. Mix in vanilla thoroughly. Pour into the prepared pan, smoothing into an even layer with the spatula. Refrigerate while preparing the white chocolate layer.
- Clean and dry the pan. Add remaining 2 tablespoons of butter, white chocolate chips, rest of the sweetened condensed milk, and 1/8 teaspoon salt. Heat on low, stirring constantly. After melting, remove from heat, add peppermint extract, and mix well. Pour over chilled fudge, spreading evenly to cover the bottom layer.
- Sprinkle Peppermint Crunch candy over fudge, pressing gently. Cover and refrigerate 4–8 hours until firm.
- Remove fudge using the parchment overhang. Cut into small pieces using a hot, sharp knife (run knife under hot water and dry it).
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! This came out delicious! I’m not clear on if it needs to be stored in the fridge though. Does it need to stay in the fridge, or is it done being refrigerated after the initial 4-8 hours? Thanks!
Chelsea, do you think I could stir the peppermint crunch into the white chocolate layer instead of sprinkling on top? Would that keep the peppermint crunch from becoming sticky?
I’ve never tried that but it sounds like a great idea! Let me know how it turns out for you!
These look sooo tasty!!! Definitely adding them to my list of food to make!
Hope you love it1 🙂
The above was meant to read I used to be able to buy this from a local store but they stopped selling this ages ago. I’m very pleased to see your recepie because it is so simple. It will be a great suppose for my gorgeous hard working mum. Thank you. By the way the time here in the UK is 20:28.
I used to be able to buy this from a local store but they stopped selling it ages ago. I’m very pleased to see your receipt. It’s so simple ages nd will be aged great supprise for my gorgeous hardworking mum. Thank you
What size of condensed can of milk is needed for this?
14 ounces 🙂 Enjoy!
Oh goodness, I could probably eat quite a few of these! There wouldn’t be any leftover for gifts. 😉 Peppermint + chocolate is always a good combo.
Love the creative thought behind this fudge! Looks delicious!
Thank you Jessica!