Peppermint fudge can be made in 5 minutes. This recipe makes a thick, decadent fudge with plenty of peppermint flavor.

peppermint fudge squares on antique platter; milk bottles in background

25 Days of Baking:  Day 11 Fudge always reminds me of the holidays. It’s an easy homemade treat that is easy to gift to family and friends. Plus, you can make a lot of it in one day! Peppermint fudge is my personal favorite because of the candy cane bits.

Why this recipe works: The combination of dark chocolate and semisweet chocolate gives depth of flavor. Plus, you can melt the chocolate in a double boiler or the microwave. The ratio of ingredients makes for a thick, smooth fudge that has the perfect amount of peppermint flavor.

peppermint fudge ingredients in bowls labeled; dark chocolate on cutting board

Step by step instructions

  1. Melt chocolates with butter and sweetened condensed milk. You can do this in a double boiler or in the microwave.
  2. Stir vanilla and peppermint extract in by hand.
  3. Transfer mixture to 8×8 baking pan lined with parchment paper or aluminum foil. Spread fudge mixture evenly.
  4. Sprinkle crushed candy canes on top of fudge. Press down slightly.
  5. Refrigerate fudge for 2 hours. Remove from pan, cut and enjoy!

Trouble melting chocolate? See all my tips and tricks here.

photo collage demonstrating how to make peppermint fudge in mixing bowl and 8x8 pan

Frequently Asked Questions

How do you store peppermint fudge?

Place fudge in an airtight container and keep in a dry cool place for up to 1 week. You can also store in the refrigerator for up to 3 weeks.

Can you freeze fudge?

Yes, place fudge between layers of parchment paper in a sealed container (make sure it’s airtight to prevent freezer burn!) Freeze for up to 3 months. You can also wrap the fudge in plastic wrap and place in a sealed plastic bag.

Why is my fudge grainy?

Grainy fudge is the result of stirring fudge too much. Stir ingredients just until combined and let the fudge cool completely in the pan.

Do you love peppermint? Then you will love these peppermint brownies topped with chocolate ganache and crushed peppermint. Try my twist candy cane cookies. It’s shortbread cookie dough flavored with peppermint extract and twisted to look like a candy cane! If you prefer chocolate, these double chocolate peppermint cookies have candy cane bits spread throughout.

Looking for variety in your fudge gift box? I suggest my recipe for easy peanut butter fudge and the always popular Rocky Road Fudge. Chocolate marshmallow fudge is also a delicious option!

peppermint fudge on antique platter; red striped kitchen cloth next to platter

I love gifting peppermint fudge for the holidays. I will usually make three or four batches and place the fudge in holiday tins. It travels well, can be kept at room temperature for up to a week and people love it! If you make peppermint fudge for someone, be sure to tag @ifyougiveablondeakitchen on social media so I can see!

peppermint fudge squares on antique oval plate

Get the Recipe: Peppermint Fudge

Peppermint fudge can be made in 5 minutes. This recipe makes a thick, decadent fudge with plenty of peppermint flavor.
5 from 1 rating


  • One 14 oz can sweetened condensed milk
  • 2 cups (12 oz bag) good quality semisweet chocolate
  • 1 cup (6 oz) good quality dark chocolate
  • ¼ cup (56 g) unsalted butter,, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon peppermint extract
  • 4 candy canes,, crushed


  • Line a 8×8 inch pan with parchment paper or tinfoil and grease with nonstick spray. Set aside.
  • In a double boiler, add the condensed milk, both types of chocolate, and butter. (See notes for microwave instructions.)
  • Allow mixture to melt over low heat, stirring often to avoid burning. Cook until melted and ingredients are well combined.
  • Remove from heat. Stir in vanilla and peppermint extract.
  • Transfer mixture into the prepared pan. Hit pan a few times to remove any air bubbles. Sprinkle crushed candy cane bits on top.
  • Place in the refrigerator to set for at least 2 hours. When set, remove fudge from the pan. Cut into pieces and serve!


Microwave instructions: Place sweetened condensed milk, both types of chocolate, and butter in a microwave safe bowl. Heat ingredients on 50% power for 2-3 minutes, stopping to stir every 30 seconds. Remove bowl from microwave when chocolate is melted and follow remaining recipe instructions.
Storing fudge: Place fudge in an airtight container with parchment paper between layers if necessary. Keep at room temperature for a week or in the refrigerator for 3 weeks.
Freezing fudge: Let fudge cool completely. I suggest waiting 1 or 2 days before freezing that way the fudge has less moisture and will not get freezer burn. Place fudge in a secure container where no air can enter it (again, this will prevent freezer burn). Freeze for up to 3 months.
Suggested tools:
Serving: 1square, Calories: 197kcal, Carbohydrates: 21g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 11mg, Sodium: 23mg, Potassium: 186mg, Fiber: 2g, Sugar: 17g, Vitamin A: 109IU, Vitamin C: 1mg, Calcium: 59mg, Iron: 2mg

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