Silky, minty, and fudgy, chocolate peppermint fudge is easy to love and super easy to make. It’s a 4-ingredient peppermint fudge recipe that barely takes 10 minutes to make but tastes as if you fussed over it for hours!
It’s the tastiest time of the year, which means whipping up fudge without fail. I absolutely love making this homemade Christmas candy because it’s delicious, absurdly simple to make, and works like a charm!
This particular recipe for peppermint fudge is a take on my chocolate fudge recipes with condensed milk. The dreamy and beautiful combo of minty freshness and chocolate is always a win.
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Why You'll Love This Recipe
✨ This is an easy chocolate peppermint fudge recipe. You don’t need a long list of ingredients or equipment. Just melt, mix, pour, and chill.
✨ You can skip the stovetop and make the peppermint fudge in a microwave, too!
✨The magical holiday combo of chocolate and peppermint works with dark, milk, or white chocolate: choose your favorite.
✨ Whether you’re making homemade Christmas gifts (like gingerbread kiss cookies), a last-minute dessert for dinner, or something to snack on while watching holiday movies, this chocolate-and-peppermint fudge is the recipe to keep on repeat.
✨ This fudge has a long, long shelf life. Make it on Christmas Eve, and it’ll keep well till New Year's!
Recipe Ingredients
Condensed Milk: The base of this peppermint fudge is condensed milk. It keeps the fudge smooth, creamy, and perfectly sweet. Use regular sweetened condensed milk or homemade coconut condensed milk.
Butter: I used salted butter. If using unsalted butter, add a quarter teaspoon of salt.
Peppermint Extract is the star! It gives the fudge that holiday flavor. I recommend finding the best quality you can.
Chocolate: Use any kind you love. I used 55% dark chocolate. But you can also try 70% dark chocolate for intense, rich dark chocolate peppermint fudge. If you prefer a softer, sweeter bite, then make white chocolate and peppermint fudge.
Sea Salt is magical. It balances the sweetness and makes the fudge more chocolatey. My advice? Don’t skip it. I love adding sea salt to my chocolate desserts like these dark chocolate bark and chocolate orange tart. It just elevates the flavor so much!
Please see the recipe card below for full information about the ingredients and quantities.
Variations
Crushed candy cane is optional. I say go for it for the sparkle, texture, and extra peppermint joy.
Coffee: A teaspoon of powder intensifies the chocolate flavor.
Nuts: Add chopped pistachios or almonds for a nutty, crunchy fudge.
Swirl: Combine melted white chocolate and dark chocolate for a swirled peppermint fudge moment. Love pretty swirly desserts? Then, do try my white chocolate matcha bark and pumpkin cheesecake bars!
How To Make Chocolate Peppermint Fudge
Step 1: In a large heatproof bowl, combine room-temperature butter, couverture chocolate, and condensed milk. You can either microwave it in 30-second spurts or use a double boiler on the stovetop.
Step 2: When everything is melted (takes about 1.5 - 2 minutes), let the shiny, glossy mixture cool a tad.
Step 3: Now add the peppermint extract.
Step 4: Pour the choc peppermint fudge into a square dish lined with parchment paper. Smooth the top slightly.
Step 5: Sprinkle crushed candy canes and press them down, pressing gently so they stick. Top with sea salt. Refrigerate until set.
Final step: Slice and serve!
Pro Tips
- Don’t overheat the chocolate. Stir constantly so the chocolate doesn’t seize or burn.
- Make sure all the ingredients are at room temperature. This helps in even and quick blending and also ensures that the chocolate doesn't seize.
- Make sure the mixture cools a bit before you whisk in the peppermint extract.
- Give the chocolate and peppermint fudge a lot of time in the fridge to set properly.
- A hot, sharp knife makes clean cuts. Dip in warm water, wipe, slice.
- The fudge tastes best at room temperature. So be sure to take it out of the refrigerator at least 30 minutes before serving.
How To Decorate
- Top with crushed candy cane for a classic Christmas look.
- Drizzle melted white chocolate across the top for a pretty design, as I did with my Biscoff shortbread.
- Add red and green sprinkles for festive flair, as I did with my almond ricotta cookies.
- Press in mini marshmallows for a hot-chocolate-inspired version.
- Sprinkle edible gold dragées (much like my Baileys Cheesecake) for a New Year’s Eve dessert moment.
Recipe FAQs
Absolutely! Just microwave the chocolate, butter, and condensed milk in 30-second bursts, stirring well after each. Avoid overcooking.
Whether you are melting the butter, chocolate, and condensed milk mixture in a microwave or on the stove top, keep the heat low and don't overcook the mixture. Remove from heat as soon as everything starts melting, then stir well until glossy and well combined.
It keeps perfectly in the fridge for 10–15 days in an air-tight container. Remember to take it out at least 30 minutes before serving. This chocolate fudge tastes best at room temperature.
Yes, you can. Wrap well in foil or cling wrap, and then place in a container before storing in the freezer for up to 2 months. Thaw before you serve.
📖 Recipe
Chocolate Peppermint Fudge - 4 Ingredients Only!
Ingredients
- 14 oz Sweetened condensed milk
- 2 cups Dark chocolate chips 55%
- 2 tbsp Butter I used salted butter. You can use unsalted butter and add 1/4 tsp salt to the mixture.
- 1/2 tsp Peppermint extract
- Crushed candy canes for topping Optional
- Sea salt flakes for topping
Instructions
- Combine the condensed milk, chocolate chips, and butter in a large heat-proof bowl.
- Melt it all together in the microwave. Stirring every 30 seconds, until the mixture is smooth, thick, and shiny. This took me 1.5 minutes. You can use a double-boiler or place the ingredients in a heavy-bottomed pan and melt on low heat. If you use these methods, it will take about 8-10 minutes for everything to melt. Please make sure you are constantly stirring this mixture.
- Let the mixture cool for a few minutes, then add the peppermint extract. Mix well.
- Pour into a parchment paper-lined 8" square pan.
- Smoothen the top and sprinkle some crushed candy cane and sea salt flakes if you want. Press them down gently.
- Refrigerate for 2 hours or until set. Cut into small squares and serve. Enjoy!For the best taste, serve at room temperature!
Video
Notes
- Don’t overheat the chocolate. Stir constantly so the chocolate doesn’t seize or burn.
- Make sure all the ingredients are at room temperature. This helps in even and quick blending and also ensures that the chocolate doesn't seize.
- Make sure the mixture cools a bit before you whisk in the peppermint extract.
- Give the chocolate and peppermint fudge a lot of time in the fridge to set properly.
- A hot, sharp knife makes clean cuts. Dip in warm water, wipe, slice.
- The fudge tastes best at room temperature. So be sure to take it out of the refrigerator at least 30 minutes before serving.
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