If you’re looking for an easy holiday treat that everyone loves, this Chocolate Peppermint Fudge is it. It’s smooth, creamy, and packed with chocolatey richness—plus just the right touch of peppermint. You don’t need a candy thermometer or any fancy equipment. Just a few simple ingredients, one pot, and a little patience while it sets.
Perfect for gifting, sharing at parties, or just sneaking a square after dinner.
Why I Love This Recipe
This fudge has been a holiday staple in my family for as long as I can remember. We’d line up tins of it for neighbors, teachers, and anyone who stopped by. It’s become one of those “must-have” traditions.
- It’s quick and easy—no special tools, no stress
- Just the right amount of peppermint—fresh but not overpowering
- Stores really well, so you can make it ahead of time
- Great for gifting or a cozy treat at home
Servings: Makes about 36 squares
Total Time: 10 minutes to prep, 2 hours to chill
What You’ll Need
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup unsalted butter
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
- 1/3 cup crushed peppermint candies (like candy canes)
Pro Tips
- Let the fudge cool completely before slicing for clean edges
- Line your dish with parchment paper so you can lift it out easily
- Crush your peppermint candies just before using so they don’t get sticky
- Stir constantly when melting so it stays smooth and doesn’t burn
- Don’t skip the salt—it brings out the chocolate flavor
Tools Needed
- Medium saucepan
- Silicone spatula or wooden spoon
- 8×8-inch square baking dish
- Parchment paper
- Measuring cups and spoons
- Mixing bowls
Substitutions and Variations
- Use dark chocolate chips if you want a richer fudge
- Swap peppermint for vanilla if you’re not a mint fan
- Add chopped nuts for texture
- Top with holiday sprinkles for a festive twist
Make Ahead Tips
This fudge stores perfectly in the fridge for up to 2 weeks, so feel free to make it a few days before your event. It also freezes well—just wrap tightly and store in a freezer bag.
How to Make Chocolate Peppermint Fudge
Step 1: Line the Baking Dish
Line an 8×8-inch square baking dish with parchment paper, leaving some overhang on the sides so you can lift the fudge out later.
Step 2: Melt the Chocolate, Butter & Milk
In a medium saucepan over low heat, add:
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup unsalted butter (cut into pieces)
Stir constantly until the chocolate is fully melted and smooth.
Step 3: Add Peppermint Extract & Salt
Remove the pan from heat and stir in:
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
Mix until fully combined.
Step 4: Pour and Smooth
Pour the fudge into the lined baking dish. Smooth the top with a spatula.
Step 5: Add Crushed Peppermint
Sprinkle 1/3 cup crushed peppermint candies evenly over the top. Gently press them in so they stick.
Step 6: Chill and Set
Transfer the pan to the fridge and let it chill for at least 2 hours or until firm.
Step 7: Slice and Serve
Lift the fudge out using the parchment, slice into 36 small squares, and serve on a round plate.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 2 weeks. Separate layers with parchment to prevent sticking. You can also freeze fudge for up to 3 months—just thaw overnight in the fridge before serving.
Why This Recipe Works (Quick Science)
The sweetened condensed milk provides sugar and moisture without needing a candy thermometer. The fat from butter adds creaminess and a smooth texture. Stirring in peppermint extract off the heat keeps the flavor bright and fresh. And salt boosts the chocolate flavor without tasting salty.
Common Mistakes
- Overheating the chocolate: Melt it slowly over low heat to prevent it from seizing.
- Not stirring enough: Stir constantly for a silky smooth fudge.
- Skipping the parchment paper: Makes it tough to remove and slice neatly.
- Adding peppermint too early: Heat can dull the flavor—always add it after melting.
What to Serve With
- A cup of hot cocoa or peppermint mocha
- Vanilla ice cream on the side
- Crushed over a holiday trifle
- Packed into holiday cookie tins with other treats
FAQ
Can I use white chocolate instead?
Yes, but white chocolate is more sensitive to heat, so melt it gently and watch closely.
Can I use evaporated milk instead of sweetened condensed?
Nope—evaporated milk isn’t sweet or thick enough. It won’t set properly.
How do I crush the peppermint?
Put them in a zip-top bag and smash gently with a rolling pin or heavy pan.
Can I make this dairy-free?
Use dairy-free chocolate and coconut condensed milk, but texture might vary.
Final Thoughts
Chocolate Peppermint Fudge is that perfect blend of cozy, festive, and just a little bit indulgent. It’s one of those recipes you’ll come back to year after year—because it’s just that easy and that good. If you give it a try, leave a comment and let me know how it turned out, or a
