Easy Chocolate Peppermint Fudge
This easy chocolate peppermint fudge recipe will be your new favorite treat! It’s creamy, rich dark chocolate fudge flavored with a touch of peppermint and topped with crushed peppermint candy.
Why You’ll Love This
- Melt in your mouth deliciousness! Homemade fudge just tastes better.
- Chocolate and peppermint just go perfectly together! Especially during the Christmas season.
- This sweet, creamy treat makes the perfect gift for friends and family or to bring to a cookie swap.
- There’s no better way to usher in the holidays!
Some of our other favorite holiday goodies to bake and share are our Walker’s shortbread recipe copycat, Italian fig cookies, chewy snickerdoodle recipe, and Italian sesame cookies.
- Granulated sugar and marshmallow creme – The base ingredients for amazing fudge!
- Evaporated Milk – Not sweetened condensed milk.
- Unsalted butter – Don’t use salted butter. You want this mint fudge sweet, not salty!
- Dark Chocolate chips (or semi-sweet chocolate chips) – Or you can make this with white chocolate chips.
- Vanilla extract, peppermint extract, and crushed peppermint candy – For the perfect mint chocolate fudge flavor.
How to Make Easy Chocolate Peppermint Fudge
We just added peppermint flavor to our favorite Extra Dark Chocolate Fudge recipe and topped it with crushed candy canes! Easy, right?
Line an 8″ or 9″ square baking pan with aluminum foil (butter the foil) or parchment paper, and set aside. Leave the sides of the parchment paper or foil a little longer so it will be easy to lift the fudge out of the baking dish.
Place marshmallow creme, sugar, evaporated milk, and butter in a large, heavy saucepan, boil, constantly stirring over medium heat, and cook for 5 minutes.
There is no need for a candy thermometer. This recipe has never failed me in all the years I’ve been making this fudge.
Remove from the heat, and stir in chocolate baking chips, vanilla extract, and peppermint extract. Stir until the chocolate chips melt thoroughly and the mixture is smooth.
Pour into the prepared baking pan, sprinkle the crushed candy evenly over the top of the fudge, and press down lightly. Let set until firm before cutting into desired size pieces.
We absolutely love this Peppermint Fudge recipe!
- Line the pan with parchment paper for easy removal!
- Note that this chocolate peppermint fudge recipe uses evaporated milk. Don’t use sweetened condensed milk. It will not work.
- I don’t recommend stirring the crushed candy into the fudge. It can become chewy and tacky (not a good texture). This is why I just spread them over the top.
- You can refrigerate it to speed up the process. Chilling the fudge also makes it cut smoother and cleaner.
- When it comes to chocolate, you can switch up this fudge recipe by using milk chocolate, dark chocolate chips, or semi-sweet chocolate chips.
- If you want to make white chocolate peppermint fudge, choose the baking bars instead of white chocolate chips. The white chocolate baking bars will melt smoother. The white chocolate chips tend to become grainy after melting.
- Add some fun Christmas colored sprinkles with the crushed candy canes.
No, it will not work in this recipe. This is real fudge, and you need evaporated milk.
Store the chocolate peppermint fudge in an airtight container in the refrigerator or at room temperature for up to 2 weeks. This is why fudge is a great make-ahead holiday treat!
For the best quality, you can freeze the fudge in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator overnight.
More Easy Fudge Recipes
Easy Chocolate Peppermint Fudge Recipe
- 1 1/2 cups granulated sugar
- 7 oz marshmallow creme
- 5 oz evaporated milk (small can)
- 4 Tablespoons unsalted butter
- 12 ounces dark chocolate chips or semi-sweet chocolate chips
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candy (candy canes)
- Line an 8″ or 9″ square pan with foil, butter the foil or parchment paper and set aside.
- Combine, marshmallow creme, granulated sugar, evaporated milk, and butter in a heavy-bottom saucepan.1 1/2 cups granulated sugar, 7 oz marshmallow creme, 5 oz evaporated milk, 4 Tablespoons unsalted butter
- Cook over medium heat to a full boil, stirring constantly.
- Once to a boil, cook for 5 minutes, stirring constantly.
- Remove from the heat, stir in chocolate chips, vanilla extract, and peppermint extract.12 ounces dark chocolate chips, 1/2 teaspoon vanilla extract, 1/2 teaspoon peppermint extract
- Stir until the chocolate chips are melted thoroughly and smooth, immediately pour into the prepared pan. Sprinkle the crushed peppermint candy evenly over the top and press down lightly.1/2 cup crushed peppermint candy
- Let set until firm. Refrigerate to speed up the process and make slicing easier.