Peppermint Holiday Fudge (Printer-Friendly Version)
Layers of smooth chocolate and peppermint with a festive candy cane crunch.
# Required Ingredients:
→ Chocolate Layer
01 -
200 grams semi-sweet chocolate chips
02 -
60 grams unsalted butter
03 -
200 milliliters sweetened condensed milk
04 -
1 teaspoon vanilla extract
05 -
Pinch of salt
→ White Peppermint Layer
06 -
170 grams white chocolate chips
07 -
100 milliliters sweetened condensed milk
08 -
100 grams marshmallow fluff
09 -
1 teaspoon peppermint extract
10 -
2 drops red food coloring (optional)
→ Topping
11 -
50 grams crushed candy canes or peppermint candies
12 -
Holiday sprinkles (optional), as desired
# Step-by-Step Instructions:
01 -
Line an 20×20 cm baking pan with parchment paper, leaving overhang on sides for easy removal.
02 -
In a medium saucepan over low heat, melt semi-sweet chocolate chips, butter, and 200 ml sweetened condensed milk, stirring constantly until smooth and glossy. Remove from heat, then stir in vanilla extract and a pinch of salt. Spread evenly into the prepared pan. Chill in refrigerator for 10–15 minutes.
03 -
In a clean saucepan, melt white chocolate chips with remaining 100 ml sweetened condensed milk over low heat, stirring until combined. Mix in marshmallow fluff until smooth, then add peppermint extract. Optionally, swirl in red food coloring for a marbled effect. Pour mixture over chilled chocolate layer and spread evenly.
04 -
Immediately sprinkle crushed candy canes and holiday sprinkles evenly over the white peppermint layer. Press gently to adhere.
05 -
Refrigerate for at least 2 hours until firm. Lift fudge from pan using parchment overhang and cut into squares with a sharp knife.
# Handy Cooking Tips:
01 -
Constant stirring prevents chocolate from burning during melting.
02 -
Adjust peppermint extract quantity to intensify flavor as preferred.
03 -
Allow fudge to sit at room temperature briefly before cutting for cleaner slices.
04 -
Store leftovers in an airtight container refrigerated for up to two weeks.