This Creamy Peppermint Fudge is made with marshmallows, bittersweet chocolate, and peppermint extract for an easy holiday treat you can make in 15 minutes. Marshmallows and evaporated milk give it a velvety texture, and the crushed candy canes gives it that festive flair everyone loves.
Why This Batch Belongs on a Holiday Treat Tray
I’ve made a lot of fudge over the years, and this peppermint version has become the one I come back to every holiday season. The base is a simple mix of brown sugar, butter, and evaporated milk, but the marshmallows, chocolate, and peppermint is where all the flavor lies.
This has become my go to gift giving recipe. I’ll make a couple batches of fudge and a couple batches of some homemade salted caramel candies and I’m all set for treats for my friends. It’s also great on a cookie tray adding some variety next to apple cinnamon cookies and holiday cut outs.
The peppermint does a nice job of brightening everything up in this fudge recipe. I usually taste the mixture before pouring it into the pan, just to make sure the peppermint flavor comes through. You don’t want it to taste like toothpaste, so start out with just a teaspoon as all extracts are a little different.
The crushed candy on top is for both texture and flavor, but it dresses the fudge up a bit too, which is never a bad thing when you’re packaging treats or serving on a holiday platter. You’ll have enough evaporated milk and marshmallows to double the recipe so you can save some for yourself.
If you love that fudgy taste but want something less sweet, go with homemade truffles, they’re easier than you think and try making some Christmas sprinkle cookies to go with them.
You will need a candy thermometer and some patience because it does have to cool for about 2 hours. Once it’s firm, it cuts cleanly into small squares that hold up well in a tin. It’s dependable, and during the holidays, that’s what you need.
What You’ll Be Melting, Stirring, and Sprinkling
Making peppermint fudge from scratch is super easy. Make sure to check the recipe card for the full list of ingredients.
- Evaporated milk: Do not swap this out for anything else, just keep a can in the pantry.
- Bittersweet chocolate: Semisweet works too if you prefer something sweeter, or you can mix the two. I prefer Ghirardelli 60%.
- Peppermint extract: A small amount goes a long way. Nielsen-Massey has a pure peppermint flavor that you don’t get with some brands.
- Crushed peppermint candy: I find that pre-crushed peppermint gives you a smoother surface, but candy canes will work also, just crush them in a ziplock with a rolling pin.
What You’ll Do at the Stove
Step One: Cook the Base
Tip: Use a candy thermometer to check the temperature. Choose one that will clip to the side of your pan.
Step Two: Melt Everything Together
Step Three: Pour and Finish
Step Four: Let It Set
After it sets, you’re left with that perfect mix of velvety chocolate, and a crisp peppermint crunch on top. It’s an easy win for treat bags, teacher gifts, or holiday parties when your favorite cookie recipe doesn’t seem festive enough. I always make a double batch, one pan never seems to be enough.
Don’t Forget!
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Ingredients
- 3 cups brown sugar
- 12 tablespoons butter 1 ½ sticks cut into cubes
- ⅔ cups evaporated milk
- ½ teaspoon salt
- 12 ounces bittersweet chocolate chopped
- 5 ounces large marshmallows about 21 marshmallows
- 1 teaspoon peppermint extract
- ¼ cup crushed peppermint candy
Instructions
- Line an 8 x 8 inch baking pan with parchment paper. Spray with vegetable spray.
- In a large saucepan, combine sugar, butter, evaporated milk and salt. Bring to a boil over medium high heat, stirring frequently. Once it comes to a boil, reduce heat to medium low and simmer, stirring frequently until it registers 234º, about 3-5 minutes.
- Remove from heat and immediately add chopped chocolate, marshmallows and peppermint extract and whisk until smooth and the marshmallows are fully melted, about 2 minutes. Pour into the prepared pan and sprinkle with ¼ cup crushed peppermint candy, gently push it into the fudge. Let it sit until cool, about 2 hours. Once cooled, cover and refrigerate until set, about 2 hours.
- Remove from the pan and cut into 64 1 inch squares.
Notes
- To store: Keep the fudge in an airtight container in the refrigerator for up to a week.
- To freeze: Freeze the squares in layers separated by parchment for up to 2 months.
- You can used crushed peppermint or crush you leftover candy canes.
