Peppermint Fudge
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5 from 1 vote

Peppermint Fudge

There's no better way to usher in the winter holidays than with a good dose of chocolatey Peppermint Fudge.
Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Course: Dessert
Cuisine: American
Servings: 64 pieces
Calories: 80kcal
Author: Sommer Collier



  • Grease a 8x8-inch or 8x11-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.


Serving: 1piece | Calories: 80kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 28mg | Potassium: 68mg | Fiber: 1g | Sugar: 8g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 0.1mg