Peppermint Bark Fudge
Peppermint Bark Fudge is the perfect treat when you want something sweet, creamy, and a little bit minty. It blends smooth chocolate with crisp pieces of peppermint bark, creating a…
Tip: save now, cook later.Peppermint Bark Fudge is the perfect treat when you want something sweet, creamy, and a little bit minty. It blends smooth chocolate with crisp pieces of peppermint bark, creating a tasty mix of flavors and textures that’s hard to resist. It’s a holiday classic, but honestly, I love it any time of the year!
One of my favorite things about making this fudge is how easy it is to customize. I like to add extra crushed candy canes on top to get that fun crunch, and the peppermint scent fills the kitchen with a cozy feeling. Making it with friends or family always leads to smiles and a bit of friendly competition over who gets the biggest piece.
When I serve this fudge, I usually cut it into small squares and arrange them on a festive plate. It’s great to share at parties or as a sweet surprise in holiday gift boxes. Plus, it keeps well, so you can enjoy a little bit over several days without it losing that fresh, minty charm.
Key Ingredients & Substitutions
Semi-sweet chocolate chips: These give the fudge its rich, deep chocolate flavor. If you prefer a sweeter fudge, you can use milk chocolate chips instead.
Sweetened condensed milk: This adds creaminess and sweetness. For a dairy-free option, try using coconut condensed milk.
Peppermint extract: This brings the refreshing mint flavor. If you want a milder mint taste, reduce the amount slightly, or use a few drops of peppermint oil.
White chocolate chips: These create the creamy white layer & add contrast. Make sure to use real white chocolate chips for the best melting results—some vanilla chips don’t melt as smoothly.
Crushed peppermint candies: Adds crunch and festive flavor. If you can’t find candy canes, crushed peppermint hard candies or peppermint bark bits work well too.
How Do I Get Smooth, Creamy Fudge Without Graininess?
The secret to smooth fudge is gentle heat and stirring. Here’s how:
- Microwave in short bursts (30 seconds), stirring well between each to avoid overheating.
- Stir gently but thoroughly until chocolate is completely melted and smooth.
- Use quality ingredients—real chocolate and fresh sweetened condensed milk help prevent grainy texture.
- Don’t rush; melting too quickly or stirring too vigorously can cause lumps.
Taking your time ensures you get that creamy fudge that melts in your mouth.
Equipment You’ll Need
- Microwave-safe bowls – perfect for melting chocolate gently and evenly without burning.
- 8×8 inch baking pan – just the right size to set the fudge in firm layers.
- Parchment paper – makes lifting the fudge out of the pan super easy and mess-free.
- Spatula – great for spreading the chocolate layers smoothly and scraping every bit from the bowls.
- Measuring cups and spoons – for accurate ingredient portions to get the best texture and flavor.
Flavor Variations & Add-Ins
- Swap peppermint extract for orange extract for a sweet citrus twist that brightens the chocolate.
- Add chopped nuts like almonds or pistachios for a crunchy texture contrast and a nutty flavor boost.
- Mix in crushed toffee bits to bring a buttery, caramel note that pairs well with chocolate.
- Use dark chocolate chips instead of semi-sweet if you want a richer, slightly bitter edge to balance the sweet peppermint.
Peppermint Bark Fudge
Ingredients You’ll Need:
- 2 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk, divided
- 1/2 teaspoon peppermint extract
- 2 cups white chocolate chips
- 1 cup crushed peppermint candies or candy canes
- 2 tablespoons unsalted butter
- Pinch of salt
How Much Time Will You Need?
This fudge takes about 15 minutes to prepare and about 3 hours to chill until it’s firm and ready to cut. Most of the time is hands-off as the fudge sets in the refrigerator.
Step-by-Step Instructions:
1. Prepare Your Pan:
Line an 8×8 inch square baking pan with parchment paper, leaving some overhang on the sides so you can easily lift out the fudge once it sets.
2. Make the Chocolate Layer:
In a microwave-safe bowl, combine the semi-sweet chocolate chips and 1 cup of the sweetened condensed milk. Microwave in 30-second bursts, stirring after each, until the mixture is smooth and completely melted. Stir in 1/4 teaspoon peppermint extract and a pinch of salt. Then pour this chocolate mixture evenly into the prepared pan and spread it smoothly.
3. Make the White Chocolate Layer:
In a separate microwave-safe bowl, combine the white chocolate chips, remaining sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring until smooth and melted. Mix in the remaining 1/4 teaspoon peppermint extract. Pour this white chocolate layer gently over the chocolate layer in the pan, spreading it evenly.
4. Add Peppermint Topping and Chill:
Sprinkle the crushed peppermint candies over the top, pressing them gently so they stick to the white chocolate layer. Place the pan in the refrigerator for at least 3 hours, or until firm.
5. Serve:
Once set, lift the fudge out using the parchment paper overhang. Cut into squares and enjoy your creamy, minty peppermint bark fudge!
Can I Use Frozen Peppermint Candies for the Topping?
Yes, but let them come to room temperature before crushing so they break easily and don’t clump. Crushing frozen candies straight from the freezer can be tricky and might cause bigger chunks.
How Should I Store Leftover Fudge?
Store leftover fudge in an airtight container in the refrigerator for up to 1 week. You can also freeze fudge for up to 3 months; just thaw it in the fridge before serving.
Can I Make This Fudge Without a Microwave?
Absolutely! You can melt the chocolate and sweetened condensed milk using a double boiler over simmering water. Stir constantly until smooth to prevent scorching.
Is There a Way to Make This Recipe Dairy-Free?
Yes, substitute dairy-free chocolate chips and use a canned coconut milk condensed milk alternative. The texture and flavor might change slightly but it will still be delicious!