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Rich chocolate fudge has a hint of peppermint and is topped off with a cool burst of creamy peppermint candy.
One of my favorite sweets to make around the holiday is fudge. It’s such an easy treat to make and everyone seems to enjoy it. Plus, fudge keeps for a few weeks so if you make it in early December you can still serve it a few weeks later.
What is Fudge?
Fudge is a soft and creamy candy made with sugar, butter, and milk, often flavored with chocolate. Classic fudge is cooked to a specific temperature and then beaten as it cools to create a smooth, creamy texture. Quick fudge refers to a simplified and faster version of traditional fudge recipes. It does not need to be cooked to a specific temperature and comes together quickly.
I’ve made a lot of different fudge recipes over the years. One of my favorite holiday fudge recipes is my Hot Cocoa Fudge with mini marshmallows on top. While my Old Fashioned S’mores Fudge takes a bit more work it’s worth it for this melt in your mouth fudge. For the more adventurous my two layer Coffee and Caramel Fudge can’t be beat.
Another bonus is that homemade fudge makes a great homemade gift. Package it up in cute little holiday containers or put it in a white candy box and decorate it yourself!
While regular old chocolate fudge is probably my favorite, I do like to make several variations during the holidays. My favorite from last year was this White Chocolate Cranberry Fudge. It was awesome!
This year I wanted to make something with peppermint flavor because I associate peppermint with the holidays. I found a delicious recipe for peppermint fudge, put my own spin on it, and gave it a try.
- sweetened condensed milk
- peppermint extract
- milk or semi-sweet chocolate chips
- white chocolate chips
- sea salt
- Andes Peppermint Crunch Baking Chips
Making fudge is pretty easy as long as you keep an eye on it while the chocolate is melting. To make this recipe prepare an 8 x 8 or 9 x 9 baking dish by lining it with foil or parchment paper.
Sprinkle the bottom of the pan with half of the Andes Peppermint Crunch Baking Chips.
Can I substitute something for the Peppermint Crunch Chips?
The peppermint crunch baking chips are hard to find unless it’s the holidays. I usually stock up because I love the combination of creamy white chocolate and peppermint candy. If you can’t find them then you can substitute three quarters of a cup of white chocolate chips along with one regular sized candy cane. Place the candy cane in a food processor and pulse until it is in little chunks. Add the white chocolate chips and pulse until you have small bits of each. Do not pulse until they become a fine powder, you want to see the peppermint chips!
Next, create a double boiler by putting 2 inches of water in a medium saucepan and bringing it to a simmer. Put a medium mixing bowl on top of it.
Place the condensed milk and peppermint extract in the bowl and mix well. Add the chocolate chip and white chocolate chips and stir. Continue stirring until the chocolate has melted. Add the salt and mix well.
Pour the fudge into the prepared pan and smooth the top. Sprinkle with remaining peppermint baking chips. Refrigerate for 4 hours then cut into squares.
How do I store Fudge?
Fudge can be stored in an air tight container in a cool place for 1-2 weeks. To keep your fudge lasting longer either wrap it in plastic wrap or seal it in an air tight container and then place it in the refrigerator for 3-4 weeks.
This peppermint fudge is smooth and creamy. It practically melts in your mouth. It has the rich, delicious flavor of chocolate mixed with bits of crunchy peppermint both in the fudge and on top.
The pretty pink peppermint bits sprinkled on top makes this fudge look good too. So give it a try, then give it as a gift or keep it for yourself!
Can you freeze fudge?
Wrap the fudge in plastic wrap then place in an air tight container or put in a freezer bag. Store in the freezer for up to 6 months. When ready to eat put it in the refrigerator over night to thaw. Fudge can then be put out at room temperature.
- 1 (14 oz.) can sweetened condensed milk
- 1 Tablespoon butter
- 1/2 teaspoon peppermint extract
- 2 c. milk chocolate chips
- 1 c. white chocolate chips
- 1/2 teaspoon sea salt (optional)
- 1 c. Andes Peppermint Chunks
- Place parchment paper in the bottom and up the sides of a 9 x 9 baking dish. Sprinkle half of the peppermint chunk in the bottom of the pan. Set aside.
- Create a double boiler by putting water in a medium sauce pan and bringing it to a boil. Place a medium mixing bowl on top of it, being careful it doesn't touch the water.
- Place the condensed milk, butter, and peppermint extract in the bowl. Mix well.
- Add the milk chocolate chips and white chocolate chips in the bowl. Stir the chocolate mixture until it begins to melt. Stir until melted completely, about 5 minutes.
- Add in the salt and mix well.
- Pour the fudge into the prepared dish. Smooth the top with a rubber spatula. Sprinkle the remaining peppermint chunks on top and refrigerate for 4 hours or over night.
- When ready to cut simply lift the fudge out by the parchment paper. Place on a cutting board and cut into 24 squares.
A Hezzi-D original recipe