If you have been searching for the perfect peppermint bark fudge, you have probably seen the same 5-ingredient version over and over. It uses sweetened condensed milk and white chocolate chips, and while it’s certainly a simplified, easy version, it didn’t give me the results I wanted. This is not that recipe. I recipe tested multiple versions of peppermint bark fudge (including the shortcut version) before landing on the exact recipe I’m sharing with you today, which was also the version chosen by the majority of my taste testers, myself included. It’s really just my tried-and-true Creamy Easy Chocolate Fudge recipe adapted to split it into two flavors for the layered chocolate & peppermint combo that you see here. We make it in a 9×9-inch pan so the squares of chocolate peppermint fudge are thick (but not too thick) and have the perfect texture that is soft, but not too soft, and supremely fudgy. I’m a bit of a snob when it comes to really good fudge, having grown up with a grandpa who was a master at making the BEST fudge ever. So even though this version requires actual cooking on a stovetop and using a reliable digital thermometer or candy thermometer (affiliate link) to cook the fudge mixture to just the right temperature, it’s 100% worth the extra five minutes and effort it takes. If you are love all things peppermint, be sure to also try our Chocolate Peppermint Lasagna, Mini White Chocolate Peppermint Cheesecakes, Peppermint Oreo Cookies, Homemade Peppermint Bark, and Peppermint Marshmallows next!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
White & Dark Chocolate – For the best results, I recommend using a high quality chocolate. For both cost and quality, we like the Trader Joe’s Pound Plus dark chocolate bars. Ghiradelli also makes great chocolate for both the white chocolate and semisweet chocolate bars, but you can also use good quality white chocolate chips and semisweet chocolate chips if that’s what you have on hand. Evaporated Milk – It’s important that you use evaporated milk, not sweetened condensed milk which is much thicker. Granulated Sugar – We are making old-fashioned fudge as our base which involves cooking sugar with other ingredients until it is dissolved and reaches the right temperature. Salted Butter – If you only have unsalted butter, you will want to add ½ teaspoon of salt to the fudge base. Vanilla Extract – I like using my homemade vanilla extract to add depth and complexity of flavor to the chocolate fudge layer. Peppermint Extract – Be sure it says peppermint, not just “mint”, extract. Marshmallows – Some folks use a jar of marshmallow fluff in their fudge, but this is based off my grandpa’s recipe and he always used marshmallows. Candy Canes – If candy canes aren’t available, you can use the starlight mints (the round peppermint candies) instead.
How to Make Peppermint Bark Fudge
Tips for Success
Want more mint? I only included peppermint extract in the white chocolate layer along with the crushed candy canes and I feel like it gives the perfect amount of classic peppermint bark flavor without being overwhelming, while also letting the chocolate flavor play an equal part. However, you could add an additional ¼ to ½ teaspoon of peppermint extract to the chocolate fudge layer for an even stronger peppermint profile. Cooking Temperature & Time: The cooking temperature makes a difference. If you are on the lower side of medium, the fudge might take a little longer. If you are on the hotter side of medium, it will cook faster and you might notice more browned bits floating to the surface while you stir. This is why I like to use a candy thermometer (affiliate link) to know just when my fudge is ready to add the butter and chocolate. Best Chocolate To Use: You can swap the dark chocolate for all semisweet chocolate chips and white chocolate bars for white chocolate chips. Trader Joe’s and Ghirardelli are my favorite chocolate brands for making fudge. Mix-ins: Feel free to play with this fudge and add additional mix-ins or sprinkle them on top if you want to change things up. For example, chopped Oreo cookies or pretzels, or mint or milk chocolate Christmas M&M’s would be a fun variation!
How to Store Fudge
Keep your finished peppermint bark fudge wrapped in plastic wrap, foil, or in an airtight container on the counter for 3-4 days or in the fridge for up to 1 week so it stays nice and fresh. We enjoy it both cold and at room temperature. You can also freeze the fudge for up to 2 months. Let thaw overnight in the fridge or on the counter at room temperature before enjoying.
More Fudge Recipes
Halloween Candy Corn & Peanut Fudge White Chocolate Cranberry Pecan Fudge Chocolate Chip Cookie Dough Fudge Oatmeal Fudge Bars
Smooth and Creamy Easy Peanut Butter Fudge
Grandpa Johnson’s Easy Homemade Rocky Road Fudge
Chocolate Walnut Fudge
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