Peppermint Bark Fudge

Why You’ll Love this Recipe

Our peppermint fudge is the perfect treat for the holidays! It is easy to make ahead of time (and freezes beautifully) and requires no candy thermometer.

This easy Christmas treat stores well and makes a wonderful gift for neighbors, friends, co-workers, or family. The fudge is soft and creamy and sure to become a family favorite!

If you love making candy around the holidays you’ll also love our chocolate orange truffles, churro toffee, and soda cracker toffee.

Ingredient Notes

• Sugar. We are using white, granulated sugar to sweeten the dark chocolate fudge layer.
• Evaporated Milk. Make sure you are using canned, evaporated milk, not sweetened condensed milk.
• Butter. You can use salted or unsalted. The butter adds some richness, while keeping the fudge soft but firm.
• Salt. A little salt enhances and balances flavors.
• Mini Marshmallows. Marshmallows help the fudge texture stay creamy, soft, and smooth.
• Dark Chocolate. You can use dark chocolate or semisweet chocolate for the dark chocolate fudge layer. Higher quality chocolate will give you better results but, you can use chocolate chips if that’s all you have.
• Vanilla. Vanilla extract adds flavor.
• White Chocolate. I recommend a high quality white chocolate, but white chocolate chips work too.
• Peppermint Extract. A little peppermint extract flavors the white chocolate peppermint fudge layer. You can also use peppermint oil, however, peppermint oil tends to be stronger so start with less and you can add more, make sure it is food grade peppermint oil.
• Candy Canes. Crushed candy canes on top give this fudge a festive look but also amp up the peppermint flavor and add some crunch.

How to Make this Recipe

1. Prep your pan. Prepare your 8x8 or 9x9 inch pan by lining it with foil or parchment paper, letting it hang over the edge for easy removal layer.
2. Boil. Add the sugar, evaporated milk, butter, and salt to a medium saucepan over medium heat and bring to a full boil. Let the mixture boil for 4-5 minutes before removing from the heat.

3. Add in chocolate. Add in the chopped chocolate, mini marshmallows, and vanilla. Stir the mixture until the chocolate and marshmallows have completely melted and the fudge mixture is smooth.

4. Pour into pan. Pour into the lined pan and spread evenly. Set aside.
5. Heat milk and butter. Heat the milk and butter in 20-30 second increments in the microwave until the butter is melted and milk is hot. You could also do this in a small saucepan on the stove.

6. Stir in white chocolate. Stir in the white chocolate, salt, and peppermint extract until smooth. If the white chocolate isn’t melting completely, you can return the mixture to the microwave for 20 second increments, stirring in between, until smooth.

7. Pour over dark chocolate fudge. Pour the white chocolate peppermint fudge layer over top of the chocolate fudge and smooth into an even layer.
8. Add candy canes. While the white chocolate fudge layer is still wet sprinkle the crushed candy canes over top.
9. Chill. Let the peppermint bark fudge sit at room temperature until it is no longer hot. Chill until completely firm, about 2-3 hours. Slice into squares and serve.

Expert Tips

• Let the parchment paper hang over the edge. When you line your pan with foil or parchment paper let it hang over the edge of the pan, this way you can easily lift out the entire block of peppermint bark fudge, making it easier to cut.
• Use high quality chocolate. The higher quality chocolate, the better your fudge will taste! That said, chocolate chips will still work great in this recipe.
• Use dark chocolate or semisweet chocolate. This recipe works with dark chocolate or semisweet chocolate.
• Get clean cuts. If you are having a hard time getting clean cuts on your candy cane fudge, try running your knife under hot water, dry it off, and the slice. Make sure you clean the knife off between each cut.
• Use a ruler. This is absolutely not necessary, but if you want super even, symmetrical squares, grab a ruler to help you measure out your cuts!

Variations of this Recipe

• Make it mint. Instead of peppermint, make this mint variation! When I do this, I like to swap the peppermint extract for mint extract, and add a little green food coloring to the white chocolate fudge layer, then top it off with some chopped Andes mints candies or chopped mint Oreos.
• Add Oreos. Chopped Oreos are a delicious addition to this fudge! Make it oreo peppermint bark fudge by chopping up 8-10 Oreos into quarters before mixing them into your chocolate fudge layer.
• Add mini marshmallows. Try adding some mini marshmallows into your chocolate fudge layer! Let the fudge cool for 1-2 minutes, then stir the mini marshmallows in, and pour it into your pan.
• Make the chocolate fudge layer peppermint. If you are a peppermint lover, free to add some peppermint extract into the dark chocolate fudge layer too!

How to Store this Recipe

This peppermint bark fudge should be stored in an airtight container. If stored at room temperature it is best used within 1-2 weeks. When stored in the refrigerator if will last up to 3 weeks. If frozen, this peppermint fudge will last up to 3 months.

The consistency and texture of the fudge taste best at room temperature, so let it thaw before serving.

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