Layered Peppermint Fudge
Three bands of creamy holiday bliss! Today’s Layered Peppermint Fudge is an easy seasonal treat that is just as exciting to look at as it is to taste.
Growing up, there was a peach orchard just a few miles away from my house. The owners of the orchard had a little store with a restaurant that they ran out front called the Peach House. We would visit on special occasions, particularly for mother-daughter lunches.
There are many things I remember about the Peach House… All the peachy products they sold in the store, the colorful salads they served at lunch with a huge slice of fresh pineapple, their amazing herbal iced tea, but most of all, their fudge counter.
Nearly every time we visited, we would leave the store with a little slab of fudge carefully wrapped in paper and placed in a white box. The box would sit out on the counter so that each time a family member walked through the kitchen, they were tempted to pinch off a little bite of fudge. So as you can imagine, our slab of fudge never lasted long.
The Peach House offered all sorts of fudge varieties: peach of course, pecan praline, triple dark chocolate, cookies and cream fudge, just to name a few.
Yet the peppermint fudge was always my favorite.
Making fudge at home is much easier than you might think.
There are recipes out there that call for many ingredients, tempering chocolate, and candy thermometers. Yet my basic go-to fudge recipe requires only two ingredients: sweetened condensed milk and chocolate.
In today’s Layered Peppermint Fudge recipe we’re using more than 2 ingredients, 6 (including food coloring) due to the layers. But essentially it’s the same recipe.
- One layer of classic 2-ingredient chocolate fudge.
- One layer of white chocolate fudge with peppermint extract and a drop or two of food coloring to make it pink.
- One layer of 2-ingredient white chocolate fudge.
- Crushed Red Band peppermint sticks on top!
I love making this recipe in my large Swiss Diamond Nonstick Stock Pot because it makes the clean up so easy.
Swiss Diamond’s nonstick surface made with real diamonds is safe, healthy, and eliminates microscopic pores in the surface, so it’s almost impossible for food to stick to the cookware. Sticky foods like fudge and caramel simply rinse out of the pot with water!
I used the same Swiss Diamond stock pot for all three layers of the fudge, rinsing in between, then starting the next layer. Each layer is so fast to make, that even though you’re preparing three separate types of fudge, it comes together very quickly.
Pour each layer into a baking dish, then sprinkle chopped old-fashioned peppermint sticks on top. Nostalgic peppermint sticks are soft like butter-mints, and melt in your mouth.
You’ll notice in the recipe that I used white almond bark instead of white chocolate in today’s Layered Peppermint Fudge.
The biggest difference between white chocolate and almond bark is that almond bark is made with vegetable fat instead of cocoa butter. I find almond bark retains its white color when melted, while white chocolate tends to turn thin and yellow. However they are interchangeable in this recipe.
I’ve made peppermint fudge many times over the years, but this gorgeous Layered Peppermint Fudge is my new favorite.
The delicate bands of white to dark chocolate flavors and kiss of peppermint, make it a marvelous holiday gift!
Layered Peppermint Fudge
- 3 cans sweetened condensed milk 14-ounce cans
- 3 cups semi sweet chocolate chips
- 6 cups chopped white almond bark about 34 ounces
- 1 teaspoon peppermint extract
- 1-3 drops red food coloring
- 3/4 cup chopped red band peppermint sticks
- Line a 9x13-inch baking dish with parchment paper (or foil) and coat the paper with nonstick cooking spray. Place a large Swiss Diamond non-stick saucepan over medium-low heat. Pour one can of sweetened condensed milk into the pot and add the chocolate chips. Stir until the chocolate has melted into the sweetened condensed milk. Then pour the mixture into the prepared baking sheet. (If you use darker chocolate, the mixture will turn into a thicker paste that must be spread into the dish, not poured.)
- Rinse the pot out with water and dry with a paper towel, then set back over the heat. Pour another can of sweetened condensed milk into the pot. Add 3 cups of chopped white almond bark, 1 teaspoon peppermint extract, and 1-3 drops of red food coloring. Stir until the almond bark melts. Then pour the peppermint layer over the chocolate.
- Rinse the pot out with water again and dry with a paper towel, then set back over the heat one last time. Pour the last can of sweetened condensed milk into the pot. Add 3 cups of chopped white almond bark and stir until the almond bark melts. Then pour the white chocolate layer over the peppermint layer.
- Place the pan in the refrigerator and chill until firm, 1-2 hours. Then lift the fudge out of the pan by the edges of the paper. Cut into squares. Keep in an airtight container until ready to serve.
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Disclosure: This post is sponsored by Swiss Diamond Cookware. All opinions are my own.