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This no-bake Peppermint Fudge is a festive homemade dessert that combines creamy chocolate with crisp mint—an easy recipe for holiday treats that’ll satisfy any sweet tooth.
I’ve been making this Peppermint Fudge every Christmas since my kids were little, and it’s become the signature sweets I gift to neighbors and church potlucks. Imagine rich semi-sweet chocolate melting on your tongue, punctuated by tiny peppermint crunches—pure comfort in every bite. What makes this holiday fudge special is its simplicity: no oven needed, minimal prep, and a fudge that sets firm yet fudgy in just a couple of hours. I’ve tested versions with dark and white chocolate, swapped in Greek yogurt for extra creaminess, and even added a swirl of raspberry powder—so you’ll find notes here on personal tweaks and data-driven tips (like why higher cocoa solids deliver deeper flavor). Ready to unwrap a little magic?
Why You’ll Love This Peppermint Fudge Recipe
- No oven needed—just a saucepan and a loaf pan
- Ready in under 20 minutes of hands-on work
- Perfect for Christmas gift boxes or cookie exchanges
- Customizable: dark, milk or white chocolate options
- Low-stress dessert that every age adores
- Satisfies a sweet tooth with crunchy peppermint bits
- Uses pantry staples—chocolate chips, condensed milk, extract
- Scales easily for larger holiday gatherings
Ingredients
- 12 oz semi-sweet chocolate chips (Ghirardelli or Hershey’s recommended for reliable melt)
- 1 can (14 oz) sweetened condensed milk (full-fat for best texture)
- 2 tbsp unsalted butter (room temperature, for extra silkiness)
- 1 tsp pure peppermint extract (avoid imitation for a clean mint flavor)
- 1 cup crushed candy canes or peppermint candies (reserve 2 tbsp for topping)
- Pinch of fine sea salt (balances the sweetness)
- Optional: 2 tbsp whole-milk Greek yogurt (adds tang and lightens the fudge)
- Optional: 4 drops red food coloring or 1 tbsp freeze-dried raspberry powder (for a festive swirl)
Tip: Measure your chips by weight if you can—12 ounces yields a nice 1-inch layer in an 8×8-inch pan.
Directions
- Line an 8×8-inch loaf pan with parchment paper, leaving an overhang on two sides. This makes it easy to lift out the fudge once set.
- In a medium saucepan over low heat, melt the butter and sweetened condensed milk together, stirring constantly. Watch carefully—scorching leads to grainy fudge.
- Once the mixture is smooth and just starting to bubble at the edges, remove from heat and immediately stir in the chocolate chips. Let sit 1 minute so chips soften, then whisk until fully melted and glossy.
- Stir in the peppermint extract, sea salt, and Greek yogurt (if using). The yogurt gives a slight tang—trust me, it’s delicious. At this point, fold in ¾ cup of the crushed candy canes.
- If you want a swirl, drop spoonfuls of red food coloring or raspberry powder on top, then gently run a knife through for a marbled effect. Otherwise, spread the fudge evenly in the pan with a spatula.
- Sprinkle the reserved candy-cane bits on top and gently press them into the surface—this guarantees that peppermint crunch in every square.
- Chill in the refrigerator for at least 2 hours (or freezer for 45 minutes) until firm. To serve, lift the fudge out with parchment paper, slice into 1-inch squares using a sharp knife dipped in hot water.
Servings & Timing
Makes: 36 small squares
Prep Time: 15 minutes
Chill Time: 2 hours (or 45 minutes in the freezer)
Total Time: Approximately 2 hours 15 minutes
Variations
• Swap semi-sweet chips for dark chocolate (70% cocoa) for a richer, less sweet bite.
• Use white chocolate chips and pink peppermint pieces for a candy-cane–inspired twist.
• Make it vegan: substitute sweetened condensed coconut milk and vegan butter.
• For sugar-free fudge, use sugar-free sweetened condensed milk and sugar-free chocolate chips.
• Add ½ cup chopped pecans or walnuts for a nutty pep-permint crunch.
• Stir in 1 tsp orange zest for a chocolate-orange-peppermint trifecta.
Storage & Reheating
Store leftover fudge in an airtight container in the fridge for up to 2 weeks—although it rarely lasts that long! For longer keeping, freeze in zip-top bags (layered with parchment) for up to 3 months. Thaw in the fridge or at room temperature for 30 minutes before serving. This make-ahead fudge is a lifesaver during busy holiday baking marathons.
Notes
• If your fudge turns out grainy, it usually means the chocolate overheated—next time, remove from heat a touch earlier.
• Swirling colors can be messy—use a skewer or chopstick rather than a large knife for more control.
• Let the fudge set completely before slicing; a warm knife helps make cleaner cuts.
• I’ve found that peppermint extract brands vary—McCormick gives a strong mint punch, while some natural extracts are milder.
• For a silky texture, stir gently—overmixing cool fudge too quickly can introduce tiny air bubbles.
FAQs
Q: Can I use candy canes instead of peppermint extract?
A: Yes—dissolve ½ cup finely crushed candy canes in the warm mixture, then adjust sweetness as needed.
Q: Why did my fudge separate or seize?
A: Separation often happens if the chocolate hits too much moisture—keep the heat low and stir continuously.
Q: How do I get even squares every time?
A: Chill fully, then mark the top lightly with a ruler before cutting. Wipe the knife clean between cuts.
Q: Can I double the recipe for a larger crowd?
A: Absolutely—just use a 9×13-inch pan and increase ingredients proportionally.
Q: Is it safe to leave fudge at room temperature?
A: In cooler climates, 2–3 days on the counter is fine; above 70°F, stick to the fridge.
Q: How can I make fudge less sweet?
A: Use higher-cocoa dark chocolate and reduce candy-cane bits slightly; you’ll still get mint flavor without extra sugar.
Q: What’s the best way to crush candy canes?
A: Place them in a zip-top bag and gently bash with a rolling pin—aim for both fine dust and small chunks.
Q: Can I add other extracts like almond or vanilla?
A: Yes—1 tsp vanilla or almond extract plays nicely with chocolate, but cut back on peppermint to avoid flavor clashes.
Conclusion
Crunchy peppermint meets melt-in-your-mouth chocolate in this easy Peppermint Fudge—a homemade holiday dessert that’s as pretty as it is delicious. Whether you’re swapping treats at a Christmas party or tucking squares into gift boxes, this holiday staple never disappoints. Give it a try, let me know how you customize it, and don’t forget to explore more festive sweets on my blog!
Peppermint Fudge
Ingredients
- 12 oz semi-sweet chocolate chips (Ghirardelli or Hershey’s recommended for reliable melt)
- 1 can (14 oz) sweetened condensed milk (full-fat for best texture)
- 2 tbsp unsalted butter (room temperature, for extra silkiness)
- 1 tsp pure peppermint extract (avoid imitation for a clean mint flavor)
- 1 cup crushed candy canes or peppermint candies (reserve 2 tbsp for topping)
- Pinch fine sea salt (balances the sweetness)
- 2 tbsp whole-milk Greek yogurt (adds tang and lightens the fudge)
- 4 drops or 1 tbsp red food coloring or freeze-dried raspberry powder (for a festive swirl)
Instructions
- Line an 8×8-inch loaf pan with parchment paper, leaving an overhang on two sides.
- In a medium saucepan over low heat, melt the butter and sweetened condensed milk together, stirring constantly.
- Once the mixture is smooth and just starting to bubble at the edges, remove from heat and immediately stir in the chocolate chips. Let sit 1 minute so chips soften, then whisk until fully melted and glossy.
- Stir in the peppermint extract, sea salt, and Greek yogurt (if using). Fold in ¾ cup of the crushed candy canes.
- If desired, create a swirl with red food coloring or raspberry powder, or spread the fudge evenly in the pan.
- Chill in the refrigerator for at least 2 hours (or freezer for 45 minutes) until firm. Lift fudge out with parchment paper, slice into squares, and enjoy!
