Peppermint Fudge
by Sommer Collier — last updated on Feb 24, 2025 There’s no better way to usher in the winter holidays than with a good dose of chocolatey Peppermint Fudge. This easy recipe is perfect for parties and edible gifts.
Fudge Heals All Wounds
My family has had a roller coaster fall, filled with moments of sheer chaos and others of light-hearted bliss. Knowing I needed a little pick-me-up, my husband surprised me with my first hot air balloon ride. I cannot express the overwhelming childlike delight I felt, riding high above the mountain tops, drinking in the crisp air and heavenly surroundings. It was an occasion I will never forget.
It was the perfect way to say goodbye to fall.
But now I’m ready for Christmas and all the excitement it entails.
This time of year, dreams of sugar plums dance in my head… Along with a plethora of dazzling cookies and silky Peppermint Fudge.
Easy Peppermint Fudge
Chocolate Fudge has a reputation of being a bit of a diva: temperamental, hard to handle, you never know how it’s going to react. Well honey, this Chocolate Peppermint Fudge Recipe is a low-maintenance kind of girl: simple, straightforward, and easy to be around.
Our peppermint fudge recipe is a fantastic spring board for all-things-fudge. With just a handful of ingredients you get a soft sinfully silky, yet dense, fudge that screams HOLIDAYS the moment you taste it.
(I wish you could see just how SLOW this actually poured.)
Fudge Recipe Notes
The texture of GOOD fudge is derived by SLOWLY melting the chocolate into the mixture.
Heating the chocolate too fast will result in grainy fudge. The best way to do this is by heating the chocolate mixture in a glass bowl sitting over a small pot of simmering water. You could also microwave it in 30-second increments, on medium heat.
IF… your fudge does get grainy, that means it heated too quickly and is starting to dry out. You can fix it by adding WATER. Add about 1/4 – 1/2 cup of water to the mixture and bring the temperature back up. Stir until a smooth, yet THICK, texture appears.
To set properly, fudge needs to be the consistency of a REALLY thick cake batter. ALMOST to thick to pour, but not quite. If it’s looser than that, it won’t firm up enough and will be hard to cut and pick up. Keep the mixture over heat, until the right thickness is reached.
For a bubble-free consistency, I like to gently tap the fudge pan on the counter—not just a couple of times, but for a minute or two. This forces all the air bubbles up to the surface.
Fudge is very quick to make, but takes time to set. Plan for anywhere from 3 to 8 hours in the fridge before cutting.
Looking for more holiday treat recipes? We’ve got you covered here!
Peppermint Fudge Ingredients
- Sweetened condensed milk
- Butter
- Dark chocolate chips or chunks
- Salt
- Peppermint extract
- Vanilla extract
- Andes Peppermint Chunks (optional)
More Fudge Recipe Creations:
- Maple Walnut Fudge
- Layered Peppermint Fudge
- Chocolate Peanut Butter Candy (Old Fashioned Fudge)
- 4-Ingredient Pistachio Gelato Fudge
- Peanut Butter Fudge ~ Brown Eyed Baker
- Red Velvet Fudge ~ I Am Baker
- Coconut Milk Fudge ~ Smitten Kitchen
Peppermint Fudge Recipe
Ingredients
- 14 ounces sweetened condensed milk
- 1 tablespoon butter + extra for buttering the dish
- 1 pound dark chocolate chips or chunks
- 1/4 teaspoon salt
- 1/4 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 cup Andes Peppermint Chunks
Instructions
- Grease a 8×8-inch or 8×11-inch baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.
- Place a medium saucepan over medium heat with 2 inches of water. Place a glass bowl over the top—making sure the glass doesn't touch the water.
- Pour the condensed milk and butter in the bowl and heat.
- Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens—about 5 minutes.
- The mixture should thicken to a THICK cake batter consistency–almost too thick to pour.
- Add both extracts and mix well.
- Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.
- Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.
- To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1-inch squares.
Nutrition
I’ve made this recipe soooo many times over the past 7 or 8 years and it is the biggest hit whenever I bring it in for friends work! I think I follow the same process every time, but maybe 20% of the time I end up with excess liquid in the bowl after the chocolate has fully melted. Have you ever experienced this? I’m wondering if it has something to do with what type of chocolate I use (what are you using? I typically go with Girardelli 60% cacao choc chips), or how how long I warm the condensed milk before adding the chocolate (I tend to let the butter melt fully first), or if it’s actually normal and I just need to keep stirring for longer? Any help would be very much appreciated. And thank you for the amazing recipe!!
I’ve had this happen to me several times with girardelli chips. When I’ve used Hershey’s special dark chips I haven’t had the problem, and I’ve always been curious why that is
How much should I make if I have 50-100 people all family members too ? Sounds amazing
Loved it!