Peppermint Fudge

My Peppermint Fudge recipe is an instant Christmas classic! With a crunchy candy cane topping and peppermint infused chocolate this holiday fudge is all about that peppermint flavor.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Chill 2

Total Time 2 15

Servings

Calories 118kcal

Author Karly Campbell

Ingredients

18 ounces semi-sweet chocolate chips
14 ounces sweetened condensed milk
1 teaspoon peppermint extract
¼ cup finely crushed candy canes or peppermint candies

Instructions

Line an 8x8 baking dish with aluminum foil.
Add the chocolate chips and condensed milk to a small sauce pan and cook over low heat, stirring often, until the mixture is smooth and well combined.
Remove from the heat and stir in the peppermint extract. Continue stirring until the mixture is thick and glossy.
Spread the mixture into the prepared dish and sprinkle the top with the crushed candy canes. Lightly press the candy canes to help them adhere to the fudge.
Place the fudge in the refrigerator for at least 2 hours to set.
Remove from the pan and slice into 36 small pieces.
Store in the fridge for up to 1 month.

Notes

Be sure to use sweetened condensed milk and not evaporated milk or the fudge will not set.

We prefer to use a high quality chocolate chip, such as Ghiradelli, since there are so few ingredients. The best quality you can afford will result in a better finished product.

If you prefer your fudge with less of a peppermint flavor, swap the peppermint extract for vanilla. The only peppermint flavor will be the candy canes on top.

Nutrition