December 22, 2022
Review RecipeChocolate Peppermint Bark Fudge
This festive layered peppermint fudge features rich chocolate and white chocolate mixed with peppermint extract and candies for this tasty holiday treat.
Jump to Recipe
Table of Contents
This delicious layered peppermint fudge puts a delicious spin on classic peppermint bark! It combines the favorite flavors of chocolate and peppermint into a rich, creamy treat that is irresistible at Christmastime.
Peppermint Layered Fudge Ingredients
You’ll need:
- 2 cups semi-sweet chocolate chips
- 2 cups white chocolate chips
- 1 (14-ounce) can of sweetened condensed milk
- ½ teaspoon peppermint extract
- ¾ cup crushed peppermint candy canes, divided
SUBSTITUTIONS AND ADDITIONS
MARSHMALLOWS: Some recipes also call for adding one cup of marshmallows, so that’s a yummy option as well.
CHOCOLATE CHIPS: You could also use dark chocolate chips, instead of semi-sweet, in this easy fudge recipe if you prefer.
How To Make Chocolate 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.
OUR RECIPE DEVELOPER SAYS
When melting chocolate, make sure your pans are completely clean and dry. You’ll also want to stir continually so nothing burns.
STEP TWO: Line a 9×9 square pan with foil and spray with nonstick spray. Pour the chocolate into the prepared pan and place in the refrigerator to chill while you prepare 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 the white chips are almost all melted, remove them from the heat and stir in the peppermint extract. Stir in ¼ cup of crushed candy canes.
PRO TIP:
The easiest way to crush candy canes is to put them in a Ziploc bag and use a rolling pin to crush them.
STEP FOUR: Pour the white chocolate layer over the chilled semi-sweet chocolate.
STEP FIVE: Sprinkle the remaining ½ cup of candy canes over the top of the white chocolate and gently press down into the top layer of fudge.
PRO TIP:
To help cut the fudge after chilling, score a grid on the top of the fudge when it is barely set but still warm.
STEP SIX: Refrigerate until set for 2 to 3 hours or overnight.
STEP SEVEN: Remove from the pan by lifting out the foil. Peel away the foil and cut it into bite-size serving pieces.
How To Serve
Homemade fudge is such a popular treat this time of year when everyone is in the gift-giving spirit. Add this creamy fudge to a gift box along with our tiger fudge and Reese’s peanut butter fudge.
For more sweet treats that are perfect for the holidays, try our Christmas crunch, candy cane kiss cookies, and candy cane pie.
MORE FUDGE RECIPES
How Do You Store Peppermint Fudge?
ON THE COUNTER: This easy peppermint fudge recipe should be kept in an airtight container to keep it fresh. It will last on the counter at room temperature for up to two weeks.
PRO TIP:
Place sheets of wax paper in between layers of your fudge to keep the pieces from sticking to each other.
IN THE FREEZER: You can freeze this peppermint fudge for up to 3 months in an airtight container.
You Will Love This Peppermint Fudge Recipe
Rich and delicious, this layered white chocolate peppermint fudge is an irresistible treat for the holidays. Boasting the flavors of Christmas with a tasty combination of chocolate and fresh peppermint, this is the perfect homemade candy to enjoy and share.
Peppermint Bark Fudge Recipe FAQ
Is fudge better with condensed milk or evaporated milk?
It is not recommended that you use condensed milk when making fudge. You will find the finished product will be overly sweet.
What is peppermint bark made of?
Peppermint bark is made with white and semi-sweet chocolate, along with peppermint flavoring and crushed candy canes.
What are the stages of fudge?
When making fudge, your mixture will pass through the first two stages of candy making. The thread stage is the first stage and happens between 215 to 235°F. Once the fudge reaches the second stage, the soft ball stage, at between 235 to 236°F, you will want to remove it from the heat as it is the correct temperature to produce a fudge consistency from your mixture.
More Recipes You’ll Love
Chocolate Peppermint Fudge
This festive layered peppermint fudge features rich chocolate and white chocolate mixed with peppermint extract and candies for this tasty holiday 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
- 14 ounces sweetened condensed milk, divided in half
- ½ teaspoon peppermint extract
- ¾ cup crushed candy canes, divided
Instructions
- Line a 9×9 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 and place in the refrigerator to chill while you prepare the next step.
- Next, melt the white chocolate chips along with the sweetened condensed milk in a medium saucepan over LOW heat. When the white chips are almost all melted, remove them from the heat and stir in the peppermint extract.
- Stir in ¼ cup of the crushed candy canes.
- Pour the white chocolate layer 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 top layer of fudge.
- Refrigerate until set for 2 to 3 hours or overnight.
- Remove from pan by lifting out the foil. Peel away the foil and cut into bite-size serving pieces.
Notes
- When melting chocolate, make sure your pans are completely clean and dry. You’ll also want to stir continually so nothing burns.
- To help cut the fudge after chilling, score a grid on the top of the fudge when it is barely set but still warm.
- The easiest way to crush candy canes is to put them in a Ziploc bag and use a rolling pin to crush them.
- Place sheets of wax paper in between layers of your fudge to keep the pieces from sticking to each other.
Nutrition
Calories: 212kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 35mg | Potassium: 182mg | Fiber: 1g | Sugar: 22g | Vitamin A: 54IU | Vitamin C: 0.5mg | Calcium: 83mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Leave a Comment