This easy chocolate peppermint fudge is a holiday favorite: creamy dark chocolate fudge with a hint of peppermint, finished with crushed peppermint candy for a festive crunch.
Why You’ll Love This
- Melt-in-your-mouth texture — homemade fudge simply tastes better.
- Classic chocolate and peppermint pairing — perfect for the holidays.
- Great for gifting, cookie exchanges, or a holiday dessert table.
- Quick to make and easy to store, so you can prepare it ahead of time.
Ingredients
- Granulated sugar and marshmallow creme — the base for smooth, creamy fudge.
- Evaporated milk — use evaporated milk, not sweetened condensed milk.
- Unsalted butter — keeps the fudge sweet and balanced.
- Dark or semi-sweet chocolate chips — or swap for white chocolate if you prefer.
- Vanilla extract, peppermint extract, and crushed peppermint candy — for classic mint-chocolate flavor and a festive topping.
How to Make Easy Chocolate Peppermint Fudge
This recipe is a peppermint variation of an extra-dark chocolate fudge—simple and reliable. Begin by lining an 8″ or 9″ square pan with aluminum foil or parchment, leaving the edges long so you can lift the fudge out easily. Lightly butter the lining.
Combine the marshmallow creme, granulated sugar, evaporated milk (a small can), and unsalted butter in a large, heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until the mixture reaches a full boil. Once boiling, continue to cook and stir for 5 minutes.
Remove the pan from the heat and immediately stir in the chocolate chips, vanilla extract, and peppermint extract. Stir until the chocolate is completely melted and the mixture is smooth.
Pour the hot fudge into the prepared pan, spread it evenly, and sprinkle the crushed peppermint candy over the top. Press the candy down lightly so it adheres. Allow the fudge to cool and set until firm before lifting it from the pan and cutting into squares.
This peppermint fudge is a simple, festive treat that’s always a hit.
Tips
- Line the pan with parchment for easy removal and cleaner edges.
- Use evaporated milk as directed — sweetened condensed milk will change the texture and sweetness.
- Avoid stirring crushed candy into the hot fudge; it can become chewy. Sprinkle it on top instead.
- Refrigerate to speed setting and to achieve cleaner slices when cutting.
Variations
- Try milk chocolate, semi-sweet, or dark chocolate chips depending on how intense you want the chocolate flavor.
- For white chocolate peppermint fudge, use white chocolate baking bars rather than chips; bars melt smoother and are less likely to become grainy.
- Add holiday-colored sprinkles along with the crushed candy canes for a festive look.
FAQs
No. This recipe requires evaporated milk to achieve the proper fudge texture; sweetened condensed milk will make it too sweet and change the consistency.
Store in an airtight container at room temperature or in the refrigerator for up to two weeks. Fudge keeps well and makes a convenient make-ahead holiday treat.
Yes. For best quality, freeze in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before serving.
Easy Chocolate Peppermint Fudge Recipe
Ingredients
- 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
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candy (candy canes)
Instructions
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Line an 8″ or 9″ square pan with foil or parchment and lightly butter the lining. Set aside.
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Combine granulated sugar, marshmallow creme, evaporated milk, and unsalted butter in a heavy-bottom saucepan.
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Cook over medium heat to a full boil, stirring constantly.
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Once boiling, continue to cook and stir for 5 minutes.
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Remove from heat and stir in the chocolate chips, vanilla extract, and peppermint extract until smooth.
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Immediately pour into the prepared pan, sprinkle crushed peppermint candy over the top, and press down lightly. Let set until firm. Refrigerate to speed up setting and to make slicing easier.
Notes
Storing: Keep in an airtight container at room temperature or in the refrigerator for up to two weeks.
Freezing: For best quality, freeze in a freezer-safe container for up to two months and thaw in the refrigerator overnight.
Nutrition
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Carbohydrates: 38 g
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Protein: 2 g
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Fat: 8 g