Peppermint Fudge is the best fudge recipe for the holidays! This easy fudge recipe is made with sweetened condensed milk and is super simple to make.
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Peppermint Fudge Recipe
I’ve been making this simple Peppermint Fudge recipe for at least 15 years. I’m not sure why I haven’t shared it here yet!
It’s similar to my Milk Chocolate Fudge recipe but this one is made with a combination of dark and semi-sweet chocolate and flavored with peppermint extract.
What You Need To Know About Condensed Milk Fudge
This peppermint fudge recipe with sweetened condensed milk is so easy to make! You just add the ingredients to a pan (save the extracts for the end), mix, melt, pour, chill, and serve!
Sweetened condensed milk fudge is the easiest and quickest way to make fudge and you won’t need a candy thermometer.
Did you make this simple fudge recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Easy Fudge Video Tutorial
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Peppermint Fudge Ingredients
- Dark Chocolate Chips
- Semi-Sweet Chocolate Chips
- Sweetened Condensed Milk
Fine Sea Salt
Crushed red/white peppermint candies or candy canes for topping
How to Make Dairy Free Fudge
To make dairy free peppermint fudge, use dairy free chocolate, sweetened condensed coconut milk, and vegan butter.
Using the dairy free substitutions would also make this a vegan fudge recipe.
Equipment Needed to Make Homemade Fudge
- 8×8 Inch Square Baking Pan
- Aluminum Foil or Parchment Paper
- Standard Baking Tools – Measure Cups and Measuring Spoons, Wood Spoon
- Small Offset Spatula
How to Make Chocolate Fudge with Peppermint
Step 1. Line an 8×8 dish with parchment paper or aluminum foil. Lightly spray it with non-stick spray and set aside.
Step 2. Stir together and melt the dark chocolate chips, semi-sweet chocolate chips, sweetened condensed milk, butter, and a pinch of fine sea salt in a medium-sized non-stick saucepan over medium-low heat.
Step 3. Stir the chocolate, almost constantly, until melted and the fudge starts to come together. Remove the fudge from the heat and stir in the peppermint and vanilla extracts.
Step 4. Transfer the fudge to the prepared dish and spread it evenly in the pan. Sprinkle the crushed peppermint candies over the top of the fudge and lightly press into the fudge a bit. Let the fudge cool to room temperature and then refrigerate it until it’s cooled completely (about 2 hours).
Step 5. Cut it into squares and serve at room temperature.
Tips for Making Fudge
- Cook the fudge over low heat. If you heat the chocolate too quickly over higher heat, it can become grainy.
- Store fudge in an airtight container or wrapped tightly in plastic wrap and stored in a ziplock bag. Too much air in the container can dry out the fudge and make it crumbly.
More Fudge Recipes To Try
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Quick and Easy Peppermint Fudge Recipe
Peppermint Fudge is made with 2 kinds of chocolate for a smooth, melt-in-your-mouth fudge. The peppermint flavor is perfect for the holidays and is the perfect addition to your holiday cookie tins.
- 2 cups dark chocolate chips (Ghirardelli, Hershey's, or Guitard melt best)
- 1 cup semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon unsalted butter, cubed
- pinch of fine sea salt
- 1 1/2 teaspoons peppermint extract
- 1/2 teaspoon pure vanilla extract (optional)
- 1/4 cup crushed red/white peppermint candies or candy canes for topping, optional but recommended
- Line an 8x8 dish with parchment paper or aluminum foil. Lightly spray it with non-stick spray and set aside.
- Add the dark chocolate chips, semi-sweet chocolate chips, sweetened condensed milk, butter, and a pinch of fine sea salt to a medium-sized non-stick saucepan and heat over medium-low heat.
- Stir to combine and continue stirring, almost constantly, until all the chocolate is melted and the fudge starts to come together. Remove the fudge from the heat and stir in the peppermint and vanilla extracts.
- Transfer the fudge to the prepared baking dish and use a spatula to spread it out evenly. Sprinkle the crushed peppermint candies over the top of the fudge and lightly press into the fudge a bit. Let the fudge cool to room temperature and then refrigerate it until it's cooled completely (about 2 hours).
- When the fudge is completely chilled, cut it into squares and serve at room temperature.
- Cook the fudge low and slow. Heating the chocolate too fast can result in a grainy fudge.
- Use chocolate that's at least 60% cacao.
- For dairy free fudge, use dairy free chocolate and coconut sweetened condensed milk.
- I normally cut my fudge into 36 small, bite-sized pieces but you can cut your fudge any size you'd like. I find that smaller pieces are easier for gifting in cookie tins.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Guittard, Organic 66% Chocolate Baking Wafers, 12 Ounce
Le Creuset Signature Cast Iron Saucepan, 1-3/4-Quart, White
Nielsen-Massey Organic Pure Peppermint Extract
USA Pan Bakeware Square Cake Pan, 8 inch
Victorinox Swiss Army Cutlery Rosewood Santoku Knife, Granton Blade, 7-Inch
CCINEE Christmas Cookie Boxes,Kraft Treat Box with Window Ribbons for Bakery Candy Gift Giving Supplies,Pack of 12
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 85Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 8mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 1g
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calries based on 36 servings.
Did you make this homemade fudge recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.