Peppermint Fudge Recipe
This Peppermint Fudge recipe is a delightful holiday treat combining creamy semisweet and white chocolate layers infused with peppermint flavor and topped with crushed candy canes. The luscious, swirled fudge is easy to prepare on the stovetop and sets firm in the fridge, making it perfect for gifting or enjoying as a festive dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes (including chilling time)
- Yield: 36 pieces 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chocolate Mixtures
- 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 / 300 ml) sweetened condensed milk, divided
- ¼ teaspoon peppermint extract
Topping
- ⅓ cup crushed candy canes or peppermints (about 5–7 large candy canes or 15 peppermints)
Instructions
- Prepare the pan: Line an 8-inch square pan with parchment paper, ensuring the paper extends up the sides to prevent the fudge from sticking.
- Melt semisweet chocolate mixture: In a small saucepan over low heat or in a microwave-safe bowl, combine semisweet chocolate chips with 2 tablespoons of salted butter and ⅔ cup of the sweetened condensed milk. Stir constantly and melt slowly until almost completely smooth, then remove from heat and continue stirring until fully melted.
- Melt white chocolate mixture: In a separate saucepan or microwave-safe bowl, melt the white chocolate with 2 tablespoons of salted butter and the remaining ⅓ cup of sweetened condensed milk. Stir until smooth and fully melted. Add peppermint extract and ⅔ of the crushed candy canes to this mixture and stir to combine, reserving some candy cane pieces for topping.
- Combine and swirl: While both mixtures are still liquid, alternately dollop spoonfuls of the semisweet chocolate and white chocolate mixtures into the prepared pan. Use a toothpick or skewer to gently swirl the two mixtures together to create a marble effect. Sprinkle the reserved crushed candy canes evenly over the top.
- Chill and set: Refrigerate the pan for 2-3 hours or overnight until the fudge is firm. Once set, remove from the pan using the parchment paper and cut into 36 squares by making 6 cuts across and 6 cuts down. Clean the knife in hot water between cuts for cleaner slices. Enjoy your peppermint fudge!
Notes
- Use high-quality chocolate for the best flavor and texture.
- Be patient melting the chocolate—low heat and constant stirring prevent burning or graininess.
- Swirling when still warm helps create the pretty marbled effect.
- Store fudge in an airtight container in the refrigerator for up to two weeks.
- For a dairy-free alternative, use dairy-free chocolate and butter substitutes and check ingredients in condensed milk alternatives.
Keywords: peppermint fudge, holiday fudge, peppermint candy, chocolate fudge, no bake fudge, easy fudge recipe, festive dessert
Find it online: https://islawhite.com/peppermint-fudge-recipe/
