Peppermint Fudge is so easy to make and absolutely delicious. This candy cane fudge is going to be the hit of every holiday dessert tray.
I love an easy Fudge Recipe. And once you nail down that original recipe, there are so many great spins that you can do with it! This peppermint fudge is the perfect example. It is easy to make and will win the hearts of peppermint lovers.
Seriously this is amazing!!!! I had to pin right away!
Easy Fudge Recipe
Easy Fudge Ingredients
This easy fudge recipe comes together with just a few ingredients in under 10 minutes. One thing I love about making fudge is that the basis for all easy fudge recipes is sweetened condensed milk, baking chips, and then whatever you are flavoring it with. The amounts of each vary, but that is the basic recipe. For the full measurements of each ingredient for this peppermint white chocolate fudge, see the recipe card at the bottom of the page.
- White chocolate chips: See my tips below on melting white chocolate.
- Sweetened condensed milk: Make sure you do not buy evaporated milk. The cans are next to each other in the grocery store and look almost identical. Please be sure to buy name-brand sweetened condensed milk. Evaporated milk will cause this recipe to fail.
- Peppermint extract: This is the key ingredient responsible for the peppermint flavor. You could alternatively use mint extract if you prefer the flavor.
- Red food coloring: This gives the fudge the festive red swirls that make it look like a candy cane.
- Andes Peppermint Crunch Baking Chips: It gives the gorgeous look of crushed candy canes without the weird crunch.
Andes Peppermint Crunch Baking Chips
How to Make Peppermint Fudge
This peppermint fudge recipe comes together in 10 minutes, making it perfect for throwing together the night before a holiday gathering. Due to how few ingredients there are, you want the low and even heat of the stovetop rather than the microwave. For the full recipe, including all measurements, scroll to the recipe card at the bottom of the page.
- Prepare your workspace. This type of fudge sets very quickly, so it is important to have everything ready before melting the white chocolate. Line your pan with foil and set out your peppermint and measuring spoon, red food coloring, measured peppermint chips, and a butter knife next to the pan.
- Melt the chocolate. Combine the white chocolate chips and the sweetened condensed milk in a saucepan over low heat until melted and smooth, stirring constantly.
- Add the peppermint. Working quickly, pour the peppermint extract into the fudge mix, and pour half (roughly) of the fudge mixture into the pan.
- Make the red swirls. Add a few drops of red food coloring dispersed throughout the surface of the fudge.
- Add the rest of the fudge. Swirl the fudge with a butter knife to get pretty red swirls from the food coloring through the fudge. Don’t overdo it or the fudge will be pink.
- Top with baking chips. Quickly pour the peppermint baking chips over the top of the fudge and let set overnight.
Melting White Chocolate
The only tricky part of this recipe might be melting the white chocolate chips. If it gets overheated, it can seize, making it rough and hard to work with. Here are some tips and tricks to keep your white chocolate happy.
- Stir it like you’ve never stirred before. To prevent the chocolate from burning, stir the mixture constantly. This is not a recipe to walk away from.
- Keep the heat low. This is a recipe that comes together quickly but does require some patience. Keep the heat low while you are melting the chocolate.
- If you do everything right above and your chocolate still seizes, you can fix it easily by adding a little vegetable shortening and stirring it in really well.
Cutting Fudge
After your fudge has completely set (this usually takes about four hours on the countertop or a little less time in the refrigerator), remove it from the foil and cut it into squares on a cutting board.
- If the baking pan you use has rounded corners, cut off just enough of the edge so that the fudge no longer has a rounded edge. This will give every piece of fudge a nice flat bottom.
- Cut the remaining block of fudge into four equal squares.
- Next, cut each of the smaller squares into nine pieces by cutting them into thirds one way, turning them, and cutting them into thirds again.
- This will give you 36 equal-sized pieces of fudge.
Storing and Freezing
Store your peppermint white chocolate fudge at room temperature for up to two weeks. Fudge doesn’t need to be refrigerated, and it is great for freezing. To freeze your peppermint fudge, place the batch of cut fudge into a one-gallon freezer bag in a flat layer and store it in the freezer for up to three months. When ready to eat or gift it, let it thaw on your counter for an hour or two.
FAQ
To add alcohol to any fudge recipe, you must cut out some of the sweetened condensed milk to account for the added liquid. Add an extra 1/2 cup of chocolate chips and cut the sweetened condensed milk to 1 cup or 8 liquid ounces. You can use 1/4 cup of any liquor, the sky is the limit.
You can! Just make sure to heat the white chocolate with the sweetened condensed milk on half power for short intervals (like 30 seconds) and stir way more than you think you need to before putting it back in the microwave.
Yes! Once it has fully set, freeze it in a single layer in an airtight container for up to three months and thaw before serving or eating.
This and all other easy fudge recipes will only work with condensed milk. You cannot use evaporated milk as a substitute; the fudge will not turn out.
Other Easy Fudge Recipes
From Bailey’s Fudge to Eggnog Fudge, I have tons of easy fudge recipes perfect for holiday gatherings and gifts for those you appreciate this time of year.
If you make any of these easy fudge recipes, leave me a comment in the space below the recipe card and let me know what you think. I love hearing from you!
Peppermint Fudge
Ingredients
- 3 cups white chocolate chips (for best results use name brand such as Nestle or Godiva)
- 14 ounces sweetened condensed milk (for best results use name brand)
- 1/2 teaspoon peppermint extract
- red food coloring
- 1 cup Andes Peppermint Crunch Baking Chips
Instructions
- Line an 8 by 8 inch pan with aluminum foil, and set it next to your stovetop.
- Set out your peppermint and measuring spoon, your red food coloring, your measured peppermint chips, and a butter knife next to the pan.
- Over medium-low heat, combine the white chocolate chips and the sweetened condensed milk until smooth. Remove from the heat.3 cups white chocolate chips, 14 ounces sweetened condensed milk
- Working quickly, pour the peppermint extract into the fudge mix, and pour half (roughly) of the fudge mixture into the 8 by 8 inch pan. Add a few drops of red food coloring.1/2 teaspoon peppermint extract, red food coloring
- Add the rest of the fudge to the pan. Then add another few drops of food coloring. Gently swirl the fudge with a butter knife. Be careful not to swirl too much or you will have pink fudge.red food coloring
- Quickly pour the baking chips over the top of the fudge. Gently push the chips into the fudge.1 cup Andes Peppermint Crunch Baking Chips
- Refrigerate overnight before cutting into squares. Store in an airtight container at room temperature for up to two weeks.
did you make this
Peppermint Fudge
sue|theviewfromgreatisland says
This is so perfect, I’m a sucker for the pink and white swirls — and they just had a 2 for 1 special on candy canes at my grocery store, so I’m set to go!
Jocelyn (Grandbaby cakes) says
Seriously this is amazing!!!! I had to pin right away!
Mir says
This fudge is too gorgeous, Lisa! Sorry about all the sickness in your house, but it’s totally that time of year. The mint is good for sinus clearing!
Liz says
Hi Lisa,
This is my first time here and I’m enjoying all your great recipes and ideas. Love the candy cane fudge idea! It sounds delicious and super easy to make. It’s a great Christmas treat idea. I’ll definitely try this one since I’m a big candy cane fan :-)
Thanks,
Liz
I hope you like it Liz!
Dorothy @ Crazy for Crust says
Sick babies are the worst! I’m so glad it was acceptable to give Jordan medicine back then. On a happier note, this fudge ROCKS!
Marilyn says
I LOVE peppermint this time of year! This recipe is amazing and so we featured it at The Project Stash! We can’t wait to see what you share this week! :)
Thanks Marilyn!!
Dorothy says
Just finished making 2 batches of this fudge. One batch is a Christmas gift for my younger brother who is peppermint obsessed, the other batch is going with all 25 cookies for friends and neighbors. Can’t wait to get feed back on hoe it is
I hope everyone likes it Dorothy!
Sequa says
Hi Lisa,
how much red food coloring and can you use just regular candy cane if you cant find the Andy’s crunch
The red food coloring is just a judgment call. I did about four drops per layer. And I definitely would not recommend using a regular candy cane. It’s going to give the fudge a crunch on top that for me would totally throw off the texture. Though I know plenty of bakers who are cool wit it.
cathy says
I can’t find Andes peppermint crunch chips anywhere. What could I substitute? I would love to make this for the holidays!
Cathy! Say it isn’t so!!! Okay, give it one more shot at Target. They are found in the baking aisle by the chocolate chips. But if you can’t find them, you could use the peppermint M&M’s. Someone asked if you could use cut up candy canes, and I know some bakers would say do it, but I feel like it will make the texture of the fudge funky.
Holly says
My fudge turned out gooey. Do you have any suggestions? Despite the stickiness, it tastes wonderful!
If the ingredients are off a little it will change things greatly. So if there wasn’t enough chocolate that would be a problem. Also, I typically don’t scrape down my sweetened condensed milk can, and that can make difference. Finally, LOTS of people have made the mistake of using evaporated milk and not sweetened condensed milk, and that can make a HUGE difference.