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–+ servings
Cubes of chocolate fudge topped with crushed candy canes.
5 from 1 vote

Easy Peppermint Fudge

Get ready to dive into the holiday season with this peppermint fudge recipe. Peppermint is a traditional winter flavor with its minty and refreshing taste!
Prep Time15 minutes
Chill Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: peppermint fudge
Servings: 36 pieces
Calories: 126kcal
Author: Deanne Frieders

Ingredients

  • 14 ounce can sweetened condensed milk
  • 18 ounces semi-sweet chocolate chips
  • 3 Tablespoons unsalted butter
  • 1.5 teaspoons peppermint extract
  • 6 peppermint candy canes crushed

Instructions

  • Line an 8 inch square baking pan with parchment paper. Leave some paper hanging over the edges to help you remove the fudge later on.
  • Fill a small saucepan with a couple of inches of water and bring to the boil then turn down to a simmer.
  • Put the condensed milk, chocolate chips and butter into a heatproof bowl then place it on top of the saucepan. Make sure the bottom of the bowl doesn’t touch the water.
    Leave the ingredients to melt, stirring occasionally.
  • Once melted, remove from the heat. Pour in the peppermint extract and mix to combine.
  • Pour the fudge mixture into the prepared pan. Use the back of a spoon to spread it into an even layer.
    Scatter over the crushed candy canes.
  • Put the pan into the fridge for a couple of hours so the fudge can set.
    Once set, remove from the fridge. Use the parchment paper to lift the fudge out of the pan.
    Use a sharp knife to cut the fudge into one inch squares.

Notes

I like to use high quality chocolate chips to make this recipe - but you can use chocolate by the bar. Just make sure you chop it finely before you melt it with the other ingredients so it melts at the same rate.
The fudge mixture will be very thick. Do your best to smooth it into an even layer in the pan. It doesn’t matter if it’s not perfectly flat.
Storage: Peppermint fudge should be kept in an airtight container and stored in the
refridgerator where it will stay fresh for up to 2 weeks.

Nutrition

Serving: 1square | Calories: 126kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 7mg | Sodium: 16mg | Potassium: 122mg | Fiber: 1g | Sugar: 11g | Vitamin A: 66IU | Vitamin C: 0.3mg | Calcium: 40mg | Iron: 1mg
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