Peppermint Fudge

4.80 from 5 votes

Peppermint Fudge is rich, easy, and ready in 30 minutes! Made with three types of chocolate, it’s a holiday treat you can whip up without any special equipment.

Prep Time30

Chilling Time4

Total Time4 30

Course: Dessert, Snack

Cuisine: American

Keyword: peppermint fudge

Servings: pieces; 1 (8 x 8) pan)

Author: Chelsea Lords

Cost: $6.72

Equipment

8 x 8-inch baking pan
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

US - Metric

Instructions

Line 8x8-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).

Video

Notes

Note 1: Mix dark and milk chocolate chips for the base, or use 1 type for simplicity. Choose semi-sweet for less sweetness, dark for intense flavor, or milk chocolate for a milder taste. Opt for high-quality chips for optimal flavor.

Note 2: Use Peppermint Crunch Sprinkles® or Candy Cane Crunch® or crushed candy canes for topping. For crushed canes, pulse in a food processor or crush in a double-bagged plastic bag with a rolling pin or meat mallet into fine crumbs.

Storage: Store Peppermint Fudge in the fridge in an airtight container; best enjoyed cold within 2–3 days, remains fresh up to 2 weeks. Avoid leaving out to prevent drying.

Nutrition