This easy peppermint fudge is a rich, creamy holiday treat made with only 15 minutes of prep time and no candy thermometer. Smooth chocolate peppermint fudge topped with crushed candy canes is the perfect sweet to bring to a holiday party, add to a cookie tray, or package up as a homemade gift. It’s made with easy to find ingredients you can grab at any grocery store.
If you love peppermint and chocolate, try our Chocolate Peppermint Cookies with a mug of Homemade Hot Chocolate.
Why You’ll Love This Peppermint Fudge
- No candy thermometer needed: The marshmallow creme method makes this fudge foolproof.
- Quick prep: It takes about 15 minutes of hands-on time, then the fridge does the rest.
- Festive and giftable: The crushed candy canes make it look beautiful on a holiday dessert table or in a gift box.
- Makes a big batch: One 8×8 pan makes plenty of pieces for sharing.
Homemade fudge is a treat that’s hard to resist! The rich, silky, chocolatey taste just melts in your mouth, and the peppermint extract and crushed candy canes give it the perfect flavor for the holidays.
Ingredients for Chocolate Peppermint Fudge
- Marshmallow creme: The secret to creamy, smooth fudge without a candy thermometer.
- Sugar: Sweetens the fudge and helps it set.
- Evaporated milk: Adds richness and creates a creamy texture.
- Unsalted butter: Makes the fudge silky and rich.
- Salt: Just a pinch balances the sweetness.
- Milk chocolate and semisweet chocolate chips: Using both gives the fudge a balanced chocolate flavor that isn’t too sweet or too bitter.
- Vanilla and peppermint extract: The peppermint extract gives it that classic holiday flavor, and the vanilla rounds it out.
- Crushed peppermint or candy canes: Sprinkled on top for color and crunch.
Dietary note: This fudge has no flour, so it can be gluten free. Just check the labels on your chocolate chips, marshmallow creme, and candy canes.
How to Make Peppermint Fudge
This peppermint fudge recipe is simple to make. Line an 8×8 pan with aluminum foil before you start, then follow these steps:
- Cook the base: Combine the marshmallow creme, sugar, evaporated milk, butter and salt in a medium saucepan.
- Boil for 5 minutes: Bring the mixture to a boil over medium heat and cook for five minutes, stirring constantly so nothing sticks to the bottom of the pan and burns. We use a silicone spatula to stir.
- Add the chocolate: Remove the pan from the heat and add the chocolate chips. Stir until everything is melted and smooth.
- Add the extracts: Stir in the peppermint and vanilla extract until combined.
- Top with peppermint: Pour the mixture into the foil-lined pan and sprinkle the crushed peppermint or candy canes over the top. Gently press the peppermint into the fudge.
- Chill and slice: Refrigerate for at least two hours, until completely set. Lift the fudge out using the foil, cut into squares and enjoy!
Tips for Making Homemade Fudge
- Line your pan with foil: The fudge lifts right out once set and doesn’t stick to the pan.
- Be patient when cooling: Don’t cut or serve the fudge before it is completely set. Refrigerate for at least two hours.
- Stir with a silicone spatula: It’s great at scraping the bottom of the pan so nothing scorches.
- Use the correct measurements: Follow the recipe step by step for the best texture.
- Make plain chocolate fudge: Leave out the peppermint extract and crushed candy canes for classic chocolate fudge.
How to Store Peppermint Fudge
Wrap the fudge in plastic wrap or store it in an airtight container in the refrigerator for up to 2 weeks. If you need to stack the fudge, place a sheet of wax paper between the layers so the pieces don’t stick together.
This fudge is creamy and irresistible, especially during the holiday season! Make a batch ahead of time and enjoy it all season long.
What to Serve With Peppermint Fudge
We usually package up this fudge on a plate with our Easy Peanut Butter Cookies, Chocolate Crinkle Cookies, Homemade Raffaello, Soft Gingerbread Crinkle Cookies, and Royal Iced Sugar Cookies. This combination creates a holiday sampler or edible gift for friends and family.
It’s also delicious with a warm mug of Homemade Hot Chocolate or a Mocha Latte.
What People Ask About Peppermint Fudge
Use marshmallow creme. Boil the marshmallow creme, sugar, evaporated milk and butter for 5 minutes while stirring constantly, then stir in the chocolate. The marshmallow creme helps the fudge set smooth and creamy without measuring the temperature.
Peppermint fudge lasts up to 2 weeks in the refrigerator. Keep it wrapped tightly or in an airtight container so it doesn’t dry out.
The mixture likely didn’t boil long enough. Make sure it comes to a full boil and cooks for the full 5 minutes, then chill the fudge for at least 2 hours before cutting.
Yes. Wrap the fudge tightly in plastic wrap, then place it in a freezer safe container for up to 3 months. Thaw it in the refrigerator before serving.
Chocolate Peppermint Fudge
Ingredients
Method
- Line an 8×8 square pan with aluminium foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow creme, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Add vanilla and peppermint extract and stir. Pour into prepared pan. Sprinkle crushed peppermint over fudge and gently press down to set. Chill in refrigerator for 2 hours, or until firm.
Nutrition
Notes
- Package the fudge in small boxes to give as edible holiday gifts.
- The fudge will keep in the refrigerator for up to 2 weeks.
My kids favorite! Step by step instructions make it no fail fudge!
This was so darn easy to make and my friends thought it was as amazing as I did. I’m making another batch to give to my neighbors!