Decadent Chocolate Peppermint Fudge
This rich and creamy chocolate peppermint fudge is easy to make and perfect for the holidays. It features a delightful crunch from crushed peppermint candies.
Equipment
- 8x8-inch baking pan
- Parchment paper
- Large saucepan
- Spatula
- Cutting board
Ingredients
Fudge Base
- 1 can Sweetened Condensed Milk (14-ounce)
- 2 cups Semi-Sweet Chocolate Chips (about 12 ounces)
- 1/2 cup Unsalted Butter (1 stick), cut into pieces
- 1 teaspoon Vanilla Extract
- 1 teaspoon Peppermint Extract
- 1/4 teaspoon Salt
Peppermint Crunch
- 1/2 cup Crushed Peppermint Candies or Candy Canes plus extra for garnish
Instructions
Preparation
- Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides, and lightly grease the parchment paper.
- Combine the sweetened condensed milk, chocolate chips, and butter in a large saucepan over medium-low heat. Stir constantly until melted and smooth, ensuring not to scorch the chocolate.
Flavoring and Assembly
- Remove the saucepan from heat and stir in the vanilla extract, peppermint extract, and salt until fully incorporated.
- Gently fold in 1/2 cup of crushed peppermint candies or candy canes.
- Pour the fudge mixture evenly into the prepared pan and spread with a spatula. Optionally, sprinkle extra crushed peppermint candies on top and gently press them down.
Chilling and Serving
- Refrigerate the pan for at least 2-3 hours, or until the fudge is completely firm.
- Lift the fudge out of the pan using the parchment overhang. Place on a cutting board and cut into 1-inch squares to serve.
Notes
For best results, use good quality chocolate chips. You can store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.