This beautiful layered chocolate Peppermint Fudge is perfect for the holidays! With just a handful of ingredients and a few minutes of prep time, you'll have this Christmas candy done in a hurry!Jump to Recipe
Why I Love this Fudge
- No candy thermometer or double boiler needed!
- Just 5 simple ingredients needed!
- It's one of the easiest fudge recipes I've made!
- Looks great on Christmas cookie trays with the layered look!
- The crushed candy canes add lovely texture to the smooth fudge!
- Make in a square pan or easily double it and place in a 9x13-inch pan!
- Ohhhh sooooo good!!!! Chocolate and peppermint are such a festive, delicious flavor combo for the holiday season!
- Sweetened Condensed Milk - I recommend using the full-fat sweetened condensed milk for the proper texture. (Don't mix this up with evaporated milk - they have totally different textures!)
- Chocolate Chips - I like to use semi-sweet or dark chocolate chips, but milk chocolate chips will work too (I just find them to be a bit too sweet for my liking).
- White Chocolate Chips - You can opt to use finely chopped vanilla almond bark.
- Crushed Peppermint Candy Canes - I place the candy canes or round peppermint candies into a resealable bag and use a rolling pin to crush them. You could also use a food processor and pulse until they're in small pieces.
- Peppermint Extract - This is totally optional. I think the candy canes bring enough peppermint flavor, but if you want it even more strong, you can add a little bit of mint extract.
How to Make Microwave Peppermint Fudge
I like to start by lining the pan with parchment paper or aluminum foil for super easy cleanup.
Next, you'll divide the sweetened condensed milk between two microwave safe bowls. If you have a kitchen scale, you'll add about 7 ounces to each bowl. (If you don't have a scale, measure about ⅔ cup of the sweetened condensed milk into each bowl).
In one of the bowls, you'll add the chocolate chips; in the other you'll add the white chocolate.
Start by melting the bowl with chocolate chips. I like to melt them in the microwave on medium heat. Heat in short intervals, stirring between each so you don't burn the chocolate.
Pour the fudge mixture into the prepared pan. If it's too thick to pour, press into a smooth layer with another piece of parchment paper or wax paper.
Now it's time for the white chocolate layer. Melt until smooth then you'll stir in the crushed candies and the extract if you want to.
Pour over the chocolate layer and spread until it's an even layer on top.
Press some additional candy pieces and/or colorful sprinkles into the top of the fudge.
And now for the most difficult part....the WAIT. Cover the pan with plastic wrap and chill for 1-2 hours or until completely cool.
Once cool, you can easily remove the fudge from the pan and cut into small squares to enjoy!!
Store the fudge in an airtight container at room temperature or in the fridge. Though Christmas candy looks beautiful in a fun and festive tin or box, the fudge will stay fresh much longer if it's in a good airtight container.
You sure can. Freeze in airtight containers or freezer bags for up to 3 months.
Yes!! I love the look of the two layers, but it's not absolutely necessary.
Absolutely!! You can make two separate square pans OR put both batches in the same 9x13-inch pan.