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Layered Peppermint Fudge

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Festive and tasty this layered peppermint fudge is the perfect homemade candy to make for the holidays. Layers of rich chocolate and white chocolate are mixed with peppermint extract and candies for this tasty Christmas treat.
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Table of Contents
  1. LAYERED PEPPERMINT FUDGE INGREDIENTS
  2. HOW TO MAKE LAYERED PEPPERMINT FUDGE
  3. How to Store
  4. JUMP TO RECIPE

This delicious layered peppermint fudge is the fudge version of peppermint bark! It combines the favorite flavors of chocolate and peppermint into a rich, creamy treat that is irresistible at Christmastime.

For more sweet treats perfect for the holidays, try our Christmas crunch, candy cane kiss cookies and candy cane pie.

A close up of a piece of cake


MORE FUDGE RECIPES:
Oreo Fudge | Chocolate Fudge |  Peanut Butter Fudge


LAYERED PEPPERMINT FUDGE INGREDIENTS

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You will need:

  • 2 cups semi-sweet chocolate chips
  • 2 cups white chocolate chips
  • 1 14-ounce can sweetened condensed milk
  • ½ teaspoon peppermint extract
  • ¾ cup crushed candy canes, divided

SUBSTITUTIONS AND ADDITIONS

Some recipes also call for adding one cup of marshmallows in, so that’s a yummy option as well.

You could also use dark chocolate chips, instead of semi-sweet, if you prefer. 

HOW TO MAKE LAYERED PEPPERMINT FUDGE

STEP ONE: In a medium saucepan over LOW heat melt the semi-sweet chocolate chips along with half of the sweetened condensed milk.

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STEP TWO:  Line a 9×9 pan with foil and spray with nonstick spray. Pour the chocolate into the prepared pan and place in the refrigerator to chill while you do the next step.

STEP THREE: Next melt the white chocolate chips along with the sweetened condensed milk in a medium saucepan over LOW heat. When chips are almost all melted remove from heat and stir in the peppermint extract. Stir in ¼ cup of the crushed candy canes.

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STEP FOUR: Pour the white chocolate over the chilled semi-sweet chocolate.

A close up of food, with Fudge and Peppermint

STEP FIVE: Sprinkle the remaining ½ cup of candy canes over the top of the white chocolate and gently press down into the fudge.

STEP SIX: Refrigerate until set for 2-3 hours or overnight. Remove from pan by lifting out the foil. Peel away the foil and cut into bite-size serving pieces

How to Store

Fudge should be kept in an airtight container to keep it fresh. It will last on the counter for up to two weeks. 

PRO TIP: Place sheets of wax paper in between layers of your fudge to keep it from sticking to each other. 

A close up of a piece of cake

Rich and delicious, this layered peppermint fudge is an irresistible treat for the holidays. Boasting the flavors of Christmas with tasty chocolate and fresh peppermint, this is the perfect homemade candy to enjoy and share. 

FUDGE: Tiger Fudge |  Rocky Road Fudge
FAVORITES: Reese’s Pieces Fudge | Gingerbread Fudge
TREATS: Peanut Brittle | Oreo Peppermint Bark 
CANDY: Turtles | Ritz Cracker Toffee | Chocolate Peanut Toffee

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A close up of a piece of cake

Layered Peppermint Fudge

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Festive and tasty this layered peppermint fudge is the perfect homemade candy to make for the holidays. Layers of rich chocolate and white chocolate are mixed with peppermint extract and candies for this tasty Christmas treat.
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 25

Ingredients
  

  • 2 cups semi-sweet chocolate chips
  • 2 cups white chocolate chips
  • One 14 ounce can sweetened condensed milk divided in half
  • 1/2 teaspoon peppermint extract
  • 3/4 cup crushed candy canes divided

Instructions
 

  • Line a 9x9 pan with foil. Spray with nonstick spray.
  • In a medium saucepan over LOW heat melt the semi-sweet chocolate chips along with half of the sweetened condensed milk.
  • Pour the chocolate into the prepared pan. Place in the refrigerator to chill while you do the next step.
  • Next, melt the white chocolate chips along with the sweetened condensed milk in a medium saucepan over LOW heat. When chips are almost all melted remove from heat and stir in the peppermint extract.
  • Stir in ¼ cup of the crushed candy canes.
  • Pour the white chocolate over the chilled semi-sweet chocolate.
  • Sprinkle the remaining ½ cup of candy canes over the top of the white chocolate and gently press down into the fudge.
  • Refrigerate until set for 2-3 hours or overnight.
  • Remove from pan by lifting out the foil. Peel away the foil and cut into bite-size serving pieces.

Nutrition

Calories: 187kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 14mg | Potassium: 123mg | Fiber: 1g | Sugar: 19g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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