This easy peppermint bark fudge is inspired by the classic holiday treat—Peppermint Bark!It has a layer of rich dark chocolate fudge, topped with a layer of white chocolate peppermint fudge and crushed candy canes. No candy thermometer required!
1 ⅔ cups chopped dark chocolate (or semisweet)(9 ounces)
1teaspoonvanilla
Peppermint White Chocolate Fudge
2 ½tablespoonsbutter(35 grams)
4tablespoonsevaporated milk (or regular milk)
2 ¼ cupschopped white chocolate (15.5 ounces)
1teaspoonsvanilla
pinchof salt
¾teaspoonpeppermint extract
4peppermint candy canescrushed
Instructions
Line an 8x8 or 9x9 inch pan with parchment paper or foil and let it hang over the edge for easy removal.
In a medium saucepan over medium heat, add sugar, evaporated milk, butter, and salt. Stir the mixture together and bring to a rolling boil. Boil and stir for 4-5 minutes before removing from the heat.
Add in the marshmallows, chopped chocolate, and vanilla extract and stir until smooth. Pour into lined pan and spread evenly into pan.
In a microwave safe bowl, add milk and butter and heat in 20-30 second increments until butter is completely melted and the mixture is hot. Alternatively, you can heat the butter and milk together in a small saucepan.
Add in the white chocolate, vanilla, salt, and peppermint extract and stir until smooth. If mixture is not melting enough, you can microwave it in 20-30 second increments to help it melt a little more.
Pour over top of the dark chocolate fudge layer and sprinkle crushed candy canes over top of the white chocolate layer. Let the fudge sit at room temperature until no longer hot, then chill until firm about2-3 hours. Slice into squares to serve.
Notes
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.
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.