Chocolate Peppermint Fudge

If you love chocolate and peppermint together, this Chocolate Peppermint Fudge is about to be your new favorite holiday treat!

It’s rich, creamy, and has just the right amount of peppermint for that cool, festive flavor. Plus, it’s super easy to make—just melt, mix, and chill.

Let’s do this!

What You’ll Need

2 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp peppermint extract
¼ tsp salt
½ cup crushed peppermint candies or candy canes
Optional topping: Extra crushed peppermint, white chocolate drizzle

Pro Tips

Don’t overdo the peppermint. A little peppermint extract goes a long way—stick to 1 tsp for the perfect balance.
Use fresh candy canes. They should be crunchy, not sticky—this keeps them from melting into the fudge.
Line your pan with parchment paper. It makes lifting the fudge out so much easier.
Let it set completely. Refrigerate for at least 3 hours before cutting so the fudge holds its shape.
Make it extra festive! Drizzle white chocolate on top or swirl in dark and white chocolate for a peppermint bark vibe.

Tools You’ll Need

Medium saucepan
Spatula
8×8-inch baking dish
Parchment paper
Rolling pin (to crush peppermint)
Knife for cutting

Substitutions & Variations

No peppermint extract? Use crushed peppermint candies for natural flavor.
Dairy-free option: Use coconut condensed milk and dairy-free chocolate.
Crunchy version: Add ½ cup chopped almonds or cashews for extra texture.
Extra sweet: Use milk chocolate instead of semi-sweet for a milder, creamier fudge.

Instructions

1. Melt the chocolate.

In a saucepan over low heat, melt chocolate chips and sweetened condensed milk, stirring constantly until smooth.

A super close-up shot of a spatula stirring melted chocolate and sweetened condensed milk

2. Add the peppermint.

Remove from heat and stir in peppermint extract and salt.

A super close-up shot of a drop of peppermint extract being poured into the melted chocolate

3. Pour into the pan.

Line an 8×8-inch baking dish with parchment paper, then spread the chocolate mixture evenly.

A super close-up shot of a spatula spreading smooth chocolate fudge into a parchment-lined baking dish

4. Add the peppermint topping.

Sprinkle crushed peppermint candies over the top, pressing them in slightly.

A super close-up shot of crushed peppermint candies being sprinkled over glossy chocolate fudge

5. Chill and set.

Refrigerate for at least 3 hours or until firm.

A super close-up shot of a baking dish covered with plastic wrap, resting in the fridge.

6. Cut and serve.

Once set, lift the fudge out using the parchment paper, cut into squares, and drizzle with melted white chocolate for extra flair.

AI Image Generator Prompt: A super close-up shot of Chocolate Peppermint Fudge squares neatly stacked on parchment paper, drizzled with white chocolate and topped with extra crushed peppermint

Leftovers & Storage

Store in an airtight container in the fridge for up to 1 week.
Freeze for up to 3 months, then thaw in the fridge before serving.

Wrap-Up

And that’s it—your Chocolate Peppermint Fudge is ready! It’s rich, chocolatey, and perfectly minty for the holidays (or anytime you need a little chocolate-peppermint magic). Try it out, take a pic, and let me know how it turned out. Happy snacking! 🎄🍫