Chocolate peppermint fudge is an easy, 4-ingredient, superfast recipe. Silky, fudgy, and with a truly gorgeous peppermint flavor, this chocolate Christmas fudge is a bombshell that keeps well in the fridge to boot!
It’s the tastiest time of the year, which means whipping up fudge without fail. I absolutely love making this homemade Christmas candy because one, it’s delicious, two, it’s absurdly simple to make, and third, it works like a charm!
This particular recipe for peppermint fudge is a take on my chocolate fudge recipe with condensed milk. The dreamy and beautiful combo of minty freshness and chocolate is always a win.
No one I know doesn’t like it. I? I love to nibble on it on cold, wintry nights while curled up in a blanket watching my favorite movie.
WHY TRY THIS CHOCOLATE AND PEPPERMINT FUDGE RECIPE?
You love the simplicity of this recipe.
Requires very little hands-on prep work.
The best Christmas fudge to gift at the last minute
Or serve as dessert for the New Year’s party!
Give it a chance; it’s bound to become a family favorite.
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 (take about one and a half 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. Smoothen the top slightly.
Step 5: Sprinkle crushed candy canes and press them down with a gentle hand so they settle in.
Step 6: Top with sea salt. Refrigerate until set.
Final step: Slice and serve!
PEPPERMINT FUDGE RECIPE NOTES
- How to make the fudgiest fudge ever? Make sure every ingredient is at the correct temperature. The butter, the chocolate, and the condensed milk have to be at room temperature.
- Whether you use the microwave or the double boiler, do not overcook the mixture.
- Also, stir constantly because chocolate is prone to getting burned or seizing up.
- Make sure the mixture cools a bit before you whisk in the peppermint extract.
- Give the peppermint fudge a lot of time in the fridge to set properly.
- Use a sharp knife to slice the fudge for clean edges.
- This peppermint fudge recipe with peppermint extract stays well for 10 to 15 days in the refrigerator.
- This fudge tastes best at room temperature. So be sure to take it out of the refrigerator at least 30 minutes before serving.
HOMEMADE PEPPERMINT FUDGE INGREDIENTS
Condensed Milk: For this peppermint fudge recipe with condensed milk, use regular sweetened condensed milk.
Butter: I used salted butter. However, add a quarter teaspoon of salt to the fudge peppermint recipe, if using unsalted butter.
Peppermint Extract: It cuts through the rich chocolate, bringing a refreshing balance to the flavor profile. I recommend finding the best-quality extract you can.
Chocolate: I always prefer 55% dark chocolate, but this fudge recipe is just as finger-licking good with lighter or darker chocolate. Want to make milk chocolate peppermint fudge? Go ahead. Want to blend half 50% and half 70% chocolate? Be my guest. All of it will taste fantastic!
Sea Salt: This is a counterpoint to the sweetness and richness of the fudge. Don’t skip it.
Crushed candy cane is optional, but since it is easily available online, I’ll say go for it!
Add-ins: A bit of coffee will bring out the intensity of the chocolate. I prefer plain chocolate peppermint fudge, but some finely chopped pistachios will lend it texture, color, and more flavor.
NEED ANOTHER HOLIDAY FOOD GIFT IDEA?
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this chocolate peppermint fudge as much as we do!
Chocolate Peppermint Fudge - 4 Ingredients Only!
- 14 oz / 400 ml Sweetened condensed milk
- 2 cups / 350 gms Dark chocolate chips 55%
- 2 tbsp / 30 gms 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
- 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 1/2 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!