The Best Chocolate Peppermint Fudge

This festive, super creamy chocolate peppermint fudge is made with white and semisweet chocolate, peppermint, and the classic, no-fail combination of butter, sugar, evaporated milk, and marshmallow fluff. The result is a holiday treat with an ultra smooth texture, rich chocolate flavor, and a refreshing minty bite from the peppermint extract and candy cane topping.

Why You’ll Be Obsessed with This Fantastic Fudge

• Easy, foolproof method, for beginners and confident cooks alike. This recipe is easier than old fashioned fudge, making it a great starter fudge recipe for anyone looking to get into making candy.
• Tastes like a perfect cup of peppermint hot chocolate. There’s something about how the white and semisweet chocolate combine with peppermint that makes this taste like a mug full of steaming hot chocolate, spiked with peppermint. But, you know, hot chocolate that you can eat.
• Perfect for any holiday gathering, dessert table, or after-dinner treat. This fudge is dreamy and rich, so it’s a great treat to share with family and friends or to enjoy on your own.

Ingredients in Chocolate Peppermint Fudge

• Sugar – you’ll need granulated sugar for sweetness.
• Butter – we tested this recipe with salted butter because that’s our preference here, but you can use unsalted.
• Evaporated milk – be sure to use the regular evaporated milk and not the reduced fat kind.
• Marshmallow creme – we usually make this with Kraft marshmallow creme (aka marshmallow fluff), but it could probably work with other brands. 
• Semisweet chocolate – we like using semisweet, but you could try this with bittersweet or dark chocolate. 
• White chocolate – this gives the fudge a creamy sweetness. 
• Vanilla and peppermint extracts – vanilla and peppermint give the fudge floral and minty notes. 
• Sea salt – if you’re not using salted butter, you will need to add a touch of salt for balance.
• Candy canes or peppermint candies – crushed candy canes add extra peppermint flavor.

How to Make Chocolate Peppermint Fudge

1. Butter a square 8×8 or 9×9 inch baking dish and line it with parchment, leaving an overhang on 2 sides. 
2. Add the sugar, butter, and evaporated milk to a medium saucepan over medium heat. Cook for a few minutes, whisking constantly, until the butter has melted and the mixture comes to a low boil. This will take about 5-10 minutes.
3. Once boiling, cook for an additional 5 minutes at medium or medium-low heat, whisking constantly. If you’re using a thermometer, the temperature should reach between 230°F and 234°F.
4. Remove from the heat and whisk in the marshmallow creme, extracts, and salt (if using).  

5. Quickly pour ⅓ of the hot sugar and marshmallow mixture into a bowl and mix in the white chocolate, stirring until it melts.
6. Add the semisweet chocolate to the remaining mixture in the pot and stir until the chocolate melts and mixes in. 

7. Pour the semisweet chocolate mixture into the prepared baking dish and spread it into an even layer with a spatula. 
8. Layer the white chocolate mixture on top of the semisweet as evenly as possible. 
9. Cover with crushed candy canes and let cool at room temperature or in the fridge for 2-3 hours to set. 

10. Use the parchment overhang to lift the fudge from the dish. Cut it into small squares. Serve at room temperature or chilled. 

Rachel & Emily’s Tips for Making Fudge

• Be patient and try not to go higher than medium heat. If you cook this fudge too quickly, it could split/separate. We suggest staying around medium or medium low the whole time. 
• Cut the chocolate into small pieces. This will help it melt more quickly into the sugar and butter mixture.

• Have everything prepared and gathered ahead of time, including ingredients and bowls. Once the mixture is off the heat, you’ll need to move quickly before it starts to cool. Otherwise, it will be hard to melt the chocolate.
• Have fun and don’t worry too much! Even if something goes slightly wrong, this fudge is fairly forgiving because of the marshmallow fluff. So don’t worry too much about getting it perfect. It’s going to be delicious either way!

Fun Variations of Chocolate Peppermint Fudge

You can make this exactly as is, or customize it to your liking! Mix in nuts, if you want, or skip the crushed candy canes on top to make it easier and smoother overall. You can also use different chocolate. To make this into peppermint mocha fudge, add a teaspoon or 2 of instant espresso powder to the sugar, butter, and evaporated milk mixture while cooking it.

Serving and Storage Suggestions

We like to serve this fudge during the holiday season. It’s a great addition to any wintertime dessert table. Make a batch and add it to your holiday spread, along with our No Bake Cookies with Chocolate, Coconut, and Oats and our Kitchen Sink Cookies

The Best Chocolate Peppermint Fudge

This chocolate peppermint fudge is creamy and festive, made with white and semisweet chocolate, evaporated milk, sugar, butter, and marshmallow creme.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Resting Time:2 hours hrs

Total Time:2 hours hrs 25 minutes mins

Course: Dessert

Cuisine: American

Keyword: Easy, holiday, winter

Servings: 48

Ingredients

• 2 ½ cups granulated sugar
• ¾ cup salted butter 1 ½ sticks
• ⅔ cup evaporated milk
• 7 oz marshmallow creme (1 standard container)
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• ¼ tsp sea salt optional
• 8 oz semisweet chocolate, finely chopped (two 4oz bars)
• 4 oz white chocolate, finely chopped (one 4oz bar)
• Crushed candy canes or peppermint candies
• Extra butter, for greasing pan

Instructions

• Grease a square baking dish (8×8 or 9×9 inches) with butter and line it with parchment, leaving overhang on 2 sides.
  Extra butter, for greasing pan
• Add the sugar, butter, and evaporated milk to a medium saucepan over medium heat. Cook for a few minutes, whisking constantly, until the butter has melted and the mixture comes to a low boil. This will take about 5-10 minutes.
  2 ½ cups granulated sugar, ¾ cup salted butter, ⅔ cup evaporated milk
• Once boiling, cook for an additional 5 minutes at medium or medium-low heat, whisking constantly. If you’re using a thermometer, the temperature should reach between 230°F and 234°F.
• Remove from the heat and whisk in the marshmallow creme, extracts, and salt (if using).
  7 oz marshmallow creme (1 standard container), 1 tsp vanilla extract, 1 tsp peppermint extract, ¼ tsp sea salt
• Quickly pour ⅓ of the hot sugar and marshmallow mixture into a bowl and mix in the white chocolate, stirring until it melts.
  4 oz white chocolate, finely chopped (one 4oz bar)
• Add the semisweet chocolate to the remaining mixture in the pot and stir until the chocolate melts and mixes in.
  8 oz semisweet chocolate, finely chopped (two 4oz bars)
• Pour the semisweet chocolate mixture into the prepared baking dish and spread it into an even layer with a spatula. Layer the white chocolate mixture on top of the semisweet as evenly as possible.
• Cover with crushed candy canes and let cool at room temperature or in the fridge for 2-3 hours to set.
  Crushed candy canes or peppermint candies
• Use the parchment overhang to lift the fudge from the dish. Cut it into small squares (we cut this into 48 pieces). Serve at room temperature or chilled.

Notes

If you want bigger pieces of fudge, you can cut this into 36 squares instead or even 25. 

Final Thoughts

No joke, we’re kind of obsessed with this fudge. It’s silky and creamy and so delightfully rich. If you make it, we’d love to hear what you think of it too! Leave us a comment below or tag us on social media!