Peppermint Fudge
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.
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!
Notes
• Measure chips by weight if possible for best results. • Let the fudge set completely before slicing for cleaner cuts. • Experiment with different chocolate types and toppings for variety.
Nutrition
Calories: 150kcal
Love this recipe?Follow us at @Recipecs for more