Introduction

Peppermint fudge is a delightful holiday treat combining creamy semisweet and white chocolate with a refreshing hint of peppermint. This easy-to-make recipe results in rich, swirled layers topped with crushed candy canes, perfect for sharing or enjoying as a festive indulgence.

This image shows several square pieces of peppermint fudge arranged on a white marbled surface, with some pieces also placed on light brown parchment paper. Each fudge piece has two main visible layers: a darker brown chocolate layer at the bottom and a lighter creamy layer on top, which is swirled with the chocolate to create a marbled pattern. The top layer is sprinkled with small red and white crushed peppermint candy pieces, adding bright pops of color and texture. A white and red striped candy cane is partially visible near the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups finely chopped white chocolate or white chocolate chips (150g)
1 ¼ cups semisweet chocolate chips or milk chocolate chips (150g)
4 tablespoons salted butter, divided
1 can (14 oz) sweetened condensed milk (300 ml), divided
¼ teaspoon peppermint extract
⅓ cup crushed candy canes or peppermints (about 5–7 large candy canes or 15 peppermints)

Instructions

Step 1: Line an 8-inch square pan with parchment paper, ensuring the paper extends up the sides to prevent sticking.
Step 2: In a small saucepan or microwave-safe bowl, combine the semisweet or milk chocolate chips with 2 tablespoons of salted butter and ⅔ cup of the sweetened condensed milk. Melt over low heat on the stovetop, stirring constantly, or microwave in 5-second increments, stirring between each, until just melted but smooth. Remove from heat and keep stirring until completely smooth.
Step 3: Repeat the melting process with the white chocolate, 2 tablespoons of butter, and the remaining ⅓ cup of sweetened condensed milk. Once melted and smooth, stir in the peppermint extract and crushed candy canes, reserving about a tablespoon for topping.
Step 4: Working quickly while both mixtures are still liquid, spoon alternating dollops of the chocolate and white chocolate mixtures into the prepared pan. Use a toothpick to swirl the two together gently and sprinkle the remaining crushed candy canes on top.
Step 5: Refrigerate the fudge until set, about 2–3 hours or overnight. Once firm, remove from the pan using the parchment paper and cut into 36 pieces by dividing the pan into 6 rows and 6 columns. For clean slices, dip your knife in hot water and wipe it dry between cuts. Enjoy!

Tips & Variations

Use high-quality chocolate for the best flavor and smooth texture.
For a stronger peppermint taste, add a little more peppermint extract gradually to avoid overpowering the fudge.
Try adding a handful of chopped nuts like pecans or walnuts for extra crunch.
If you prefer a dairy-free version, substitute the butter with coconut oil and use dairy-free chocolate chips.

Storage

Store peppermint fudge in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze the fudge for up to three months, thawing in the refrigerator before serving. To enjoy, bring pieces to room temperature for a softer texture or warm gently in your hands.

How to Serve

The image shows a small, open cardboard box designed like a gingerbread house with red and white painted door and window details, sitting on a white marbled surface. Inside the box are square layered peppermint brownies, each with a dark brown chocolate base, a swirled white and light brown middle layer, and topped with crushed red and white peppermint pieces. Around the box, more peppermint brownies are scattered, some topped with bits of candy cane, along with a whole red and white striped candy cane lying on the surface. In the background, there are decorative white ceramic houses with star cutouts and two snow-covered pine trees, all set against a soft-focus white marbled backdrop. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of chocolate for this fudge?

Yes, you can customize the fudge by using milk or dark chocolate chips instead of semisweet. Just ensure the white and darker chocolate quantities remain balanced for the swirl effect.

How do I get clean cuts when slicing the fudge?

Warm your knife by dipping it in hot water and wiping it dry before each cut. This prevents the chocolate from sticking and helps create smooth, clean slices.