Peppermint Fudge is an indulgent treat that combines rich, chocolate sweetness with a refreshing peppermint kick for a festive treat! It’s based on my popular no-fail Fantasy Fudge, which you will also want to try! It’s a definite must-add to your Christmas Dessert Charcuterie Board, and it’s so easy to make!
Ingredients & Substitutions
Sugar: Granulated sugar provides the sweetness to the fudge, balancing the chocolate flavor.
Butter: Unsalted butter helps give the fudge a smooth, creamy texture.
Evaporated Milk: Evaporated milk is milk that has had 60% of the water removed. It can be called ‘unsweetened condensed milk’ (as opposed to sweetened condensed milk, which has added sugar). Do not use sweetened condensed milk in this recipe.
Chocolate: I added a 12-ounce bag of semi-sweet chocolate chips to the fudge for the chocolate flavor. You could also use a bar of chocolate, broken up into pieces.
Marshmallows: Mini marshmallows are stirred into the mixture. If you don’t have marshmallows, you could substitute a 7-ounce jar of marshmallow fluff.
Peppermint: Both peppermint extract and peppermint candies are added to the fudge for the minty flavor. Crushed peppermint candies are also added on top. It adds a nice crunch to each bite, plus it looks so pretty and decorative on top! You could substitute Ande’s mint chips, which we tested, and loved as well. But, they won’t give the fudge its festive look.
Can I Make Fudge Without a Candy Thermometer?
Yes, you can make fudge without a candy thermometer (but does make it a bit trickier). If you do not have one, here are some tips to use to get a batch of peppermint fudge made:
- Heat the mixture as directed. While it’s coming to a boil, set a medium-sized bowl of ice water and a small metal spoon (your everyday silverware spoon) next to the stove. When the mixture has been bubbling for a few minutes, do your first test.
- Dip the spoon into the mixture and coat the tip. With one hand, dip the coated spoon immediately into the ice water and then grab the cooling sugar mixture with your other hand. Remove it from the water and roll it around between your fingers and thumb and see what it feels like. If you’re looking for the “soft-ball” stage, it should form a ball that holds together but still feels a little squishy and can be flattened when you press on it (like a gooey caramel).
- This process will take a few tries at least, but you can see (and feel!) it moving through the stages to give you an indicator of how close you are.
Can I Use A Different Sized Pan?
Yes, you can use a different-sized pan for this fudge recipe. I used an 8×8-inch baking dish for a little bit thicker pieces of fudge. However, a 9×9-inch or even a 9×13-inch dish would work.
How To Harden Fudge
Allowing fudge to harden at room temperature will solidify it and make it easy to handle. This takes about 4 hours. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes if you need it to harden a bit quicker. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it.
How To Store Peppermint Fudge
If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container at room temperature. I like to separate the layers with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with separated layers is best. If you need longer storage, like months, the freezer is the best option. Tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to label and date.
More Fudge Recipes
Peppermint Fudge
Ingredients
- 3 cups (600 g) granulated sugar
- ¾ cups (1 ½ sticks / 170 g) unsalted butter
- ⅔ cups (168 g) evaporated milk
- 1 bag (12 ounces) semisweet chocolate chips
- 1 bag (10 ounces) mini marshmallows
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup crushed peppermint candies, divided
Instructions
- Line an 8×8-inch baking dish with parchment paper, including up the sides.
- To a large saucepan over medium heat, add sugar, butter, and evaporated milk. Mix to combine.
- Bring the mixture to a boil. Leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes).
- Remove from heat. Add chocolate chips, stirring until melted and thoroughly combined.
- Add the mini marshmallows, vanilla extract, and peppermint extract, stirring until the marshmallows have melted. Gently fold in about ½ of the crushed peppermint candies, reserving the rest for the top.
- Transfer the fudge to the prepared pan. Sprinkle the reserved peppermint candies on top.
- Allow the fudge to set at room temperature (about 4 hours). To speed up the setting process, you can let it chill in the refrigerator to set (about 2 hours).
- Serve at room temperature.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Peppermint lovers will absolutely go nuts for this fudge! The chocolate fudge is perfectly cream, and the tiny little bits of peppermint candy provide the perfect subtle crunch.
Elizabeth
This fudge is as pretty as it is yummy! Peppermint candies are in the fudge and on top for the perfect blend of mint chocolate in every bite!
Rachael
I love peppermint! This is right up my alley for sure. Any peppermint lovers should try this. The fudge texture is perfect!
Bella
Peppermint and chocolate go so nicely together! I'm not particularly a fan of fudge, but these flavor and texture combinations were wonderful!
Annabelle
This is a tasty, creamy,, and sweet treat! I love the flavor combo of mint and chocolate, and this fudge does it well!
Just can’t wait to try your delicious recipes
I haven’t made this yet because I have a question – is there a way to substitute heavy cream for the evaporated milk and still have it turn out ok?
I haven’t tested that substitution so can’t speak to its effectiveness.
While the fudge is coming up to 234 degrees, should you stir or not?