Description
This Peppermint Fudge is a creamy, minty delight topped with crushed candy canes. Made with just a few ingredients, this easy fudge recipe doesn’t require a candy thermometer and sets beautifully in the fridge. Perfect for holiday treats or homemade gifts!
Ingredients
Units
Scale
- 1 1/2 cups semi-sweet or dark chocolate chips
- 1 1/2 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk, divided
- 1 tsp peppermint extract
- 1 tsp vanilla extract (optional, for added depth)
- 1/3–1/2 cup crushed candy canes or peppermint candies
Instructions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal, and set aside.
- Make the Chocolate Layer:
- In a microwave-safe bowl, combine the semi-sweet chocolate chips with half of the sweetened condensed milk.
- Microwave on 50% power for 30-second intervals, stirring between each, until the chocolate is smooth.
- Stir in the vanilla extract (if using) and half of the peppermint extract.
- Pour the chocolate mixture into the prepared baking dish, spreading it into an even layer. Place in the refrigerator to set while you make the next layer.
- Make the White Chocolate Layer:
- In a separate bowl, combine the white chocolate chips with the remaining sweetened condensed milk.
- Microwave at 50% power, stirring every 15-20 seconds, until smooth.
- Stir in the remaining peppermint extract and half of the crushed candy canes.
- Assemble:
- Pour the white chocolate mixture over the chocolate layer in the baking dish and spread evenly. Sprinkle the remaining crushed candy canes over the top.
- Chill: Refrigerate the fudge for at least 2 hours, or until fully set.
- Serve: Lift the fudge out of the pan using the parchment paper, slice into squares, and enjoy!
Notes
- Storage: Store fudge in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
- Variations: Use all dark or all white chocolate if preferred, and adjust the peppermint extract to taste.