Peppermint Bark Fudge is just like our favorite seasonal candy made with white chocolate, dark chocolate, and crushed candy canes, but in fudge form! Our peppermint bark fudge is made the old-fashioned way on the stovetop with a candy thermometer (affiliate link) so it’s perfectly thick, soft, and fudgy!
Table of Contents
If you have been searching for the perfect peppermint bark fudge, you have probably seen the same 5-ingredient version over and over. It uses sweetened condensed milk and white chocolate chips, and while it’s certainly a simplified, easy version, it didn’t give me the results I wanted.
This is not that recipe.
I recipe tested multiple versions of peppermint bark fudge (including the shortcut version) before landing on the exact recipe I’m sharing with you today, which was also the version chosen by the majority of my taste testers, myself included. It’s really just my tried-and-true Creamy Easy Chocolate Fudge recipe adapted to split it into two flavors for the layered chocolate & peppermint combo that you see here.
We make it in a 9×9-inch pan so the squares of chocolate peppermint fudge are thick (but not too thick) and have the perfect texture that is soft, but not too soft, and supremely fudgy.
I’m a bit of a snob when it comes to really good fudge, having grown up with a grandpa who was a master at making the BEST fudge ever. So even though this version requires actual cooking on a stovetop and using a reliable digital thermometer or candy thermometer (affiliate link) to cook the fudge mixture to just the right temperature, it’s 100% worth the extra five minutes and effort it takes.
If you are love all things peppermint, be sure to also try our Chocolate Peppermint Lasagna, Mini White Chocolate Peppermint Cheesecakes, Peppermint Oreo Cookies, Homemade Peppermint Bark, and Peppermint Marshmallows next!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- White & Dark Chocolate – For the best results, I recommend using a high quality chocolate. For both cost and quality, we like the Trader Joe’s Pound Plus dark chocolate bars. Ghiradelli also makes great chocolate for both the white chocolate and semisweet chocolate bars, but you can also use good quality white chocolate chips and semisweet chocolate chips if that’s what you have on hand.
- Evaporated Milk – It’s important that you use evaporated milk, not sweetened condensed milk which is much thicker.
- Granulated Sugar – We are making old-fashioned fudge as our base which involves cooking sugar with other ingredients until it is dissolved and reaches the right temperature.
- Salted Butter – If you only have unsalted butter, you will want to add ½ teaspoon of salt to the fudge base.
- Vanilla Extract – I like using my homemade vanilla extract to add depth and complexity of flavor to the chocolate fudge layer.
- Peppermint Extract – Be sure it says peppermint, not just “mint”, extract.
- Marshmallows – Some folks use a jar of marshmallow fluff in their fudge, but this is based off my grandpa’s recipe and he always used marshmallows.
- Candy Canes – If candy canes aren’t available, you can use the starlight mints (the round peppermint candies) instead.
How to Make Peppermint Bark Fudge
- Prep for success. Candy making can be tricky and is fairly time-sensitive. Set yourself up for success by lining a 9×9″ pan with a parchment paper sling or buttered aluminum foil. Measure and set aside the butter, chop the dark and white chocolate, and measure extracts so they are ready to add as soon as the fudge base reaches the correct temperature.
- Cook. In a large, heavy-bottomed saucepan over medium heat, combine the sugar, evaporated milk, and marshmallows. Bring to a boil, stirring frequently, then continue to cook and stir until the mixture reaches between 235°F and 240°F on a digital thermometer, about 8-10 minutes. Be sure to use a long-handled wooden spoon or heat-resistant spatula, and scrape the bottom and sides of the pan frequently, lowering the heat to prevent burning if necessary.
- Make dark chocolate layer. Remove the pan from the heat and pour half of it into a large heat-safe bowl. Set aside. Add the chopped dark chocolate, half of the butter (½ cup), and vanilla extract to the other half of the cooked mixture. Stir well until the butter and chocolate are completely melted and smooth, then pour the hot fudge mixture into the prepared pan. Spread into an even layer.
I prefer this fudge with a plain dark chocolate bottom layer, but you can add ¼ to ½ teaspoon of peppermint extract to the chocolate layer if you prefer your fudge even more minty.
- Make white chocolate peppermint layer. Working quickly, add the chopped white chocolate, the remaining butter (½ cup), and peppermint extract to the other half of the cooked fudge base. Stir well until the butter and white chocolate are completely melted and smooth, then stir in ⅓ cup of the crushed candy canes.
- Layer. Pour the candy cane fudge mixture directly on top of the dark chocolate fudge layer, trying not to mix the two layers. Spread the white chocolate peppermint fudge into an even layer and sprinkle with the remaining 2 tablespoons of crushed candy canes.
- Wait. Let the fudge sit at room temperature for 4-6 or in the fridge for 1-2 hours until firm. When completely cooled, lift the fudge slab out of the pan with the foil or parchment paper sling and cut into bricks or smaller squares for sharing or serving.
- Cut. Use a very sharp, long knife to slice the fudge into small squares. I get 64 squares out of a 9×9-inch pan of this fudge and they are two-bite servings, which is just right for me.
Recipe FAQ’s
Yes, you can make this fudge in another pan size, however it will change the thickness of the fudge. A 9×13″-inch” pan will result in thinner squares of fudge, while an 8×8″ pan will yield thicker fudge squares.
You may need to decrease the temperature target by 2 degrees F for each 1,000 feet of altitude. So if you are making this in Utah at around 4,000 feet above sea level, for example, you may try targeting 230-235 degrees F instead of 235-240.
Tips for Success
- Want more mint? I only included peppermint extract in the white chocolate layer along with the crushed candy canes and I feel like it gives the perfect amount of classic peppermint bark flavor without being overwhelming, while also letting the chocolate flavor play an equal part. However, you could add an additional ¼ to ½ teaspoon of peppermint extract to the chocolate fudge layer for an even stronger peppermint profile.
- Cooking Temperature & Time: The cooking temperature makes a difference. If you are on the lower side of medium, the fudge might take a little longer. If you are on the hotter side of medium, it will cook faster and you might notice more browned bits floating to the surface while you stir. This is why I like to use a candy thermometer (affiliate link) to know just when my fudge is ready to add the butter and chocolate.
- Best Chocolate To Use: You can swap the dark chocolate for all semisweet chocolate chips and white chocolate bars for white chocolate chips. Trader Joe’s and Ghirardelli are my favorite chocolate brands for making fudge.
- Mix-ins: Feel free to play with this fudge and add additional mix-ins or sprinkle them on top if you want to change things up. For example, chopped Oreo cookies or pretzels, or mint or milk chocolate Christmas M&M’s would be a fun variation!
How to Store Fudge
Keep your finished peppermint bark fudge wrapped in plastic wrap, foil, or in an airtight container on the counter for 3-4 days or in the fridge for up to 1 week so it stays nice and fresh. We enjoy it both cold and at room temperature.
You can also freeze the fudge for up to 2 months. Let thaw overnight in the fridge or on the counter at room temperature before enjoying.
More Fudge Recipes
- Halloween Candy Corn & Peanut Fudge
- White Chocolate Cranberry Pecan Fudge
- Chocolate Chip Cookie Dough Fudge
- Oatmeal Fudge Bars
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Peppermint Bark Fudge Recipe
Ingredients
- 3 cups granulated sugar (600g)
- 1 (12-ounce) can evaporated milk
- 2 cups miniature marshmallows
- 1 cup salted butter, cubed, divided
- 1 1/2 cups chopped dark chocolate or high quality semisweet chocolate chips (10 ounces)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups chopped white chocolate or high quality white chocolate chips (10 ounces)
- 1/4 teaspoon peppermint extract (or up to 1 teaspoon depending on how strong you like your peppermint flavor)
- 1/3 cup crushed candy canes + 2 Tablespoons additional crushed candy canes for garnish (about 6-8 regular sized candy canes total)
Instructions
- Line a 9×9" pan with a parchment paper sling or aluminum foil rubbed with a stick of cold butter. Measure and set aside the butter, chop the dark and white chocolate, and measure extracts.
- In a large, heavy-bottomed saucepan over medium heat, combine the sugar, evaporated milk, and marshmallows. Bring to a boil, stirring frequently, then continue to cook and stir until the mixture reaches between 235°F and 240°F on a digital thermometer, about 8-10 minutes. Be sure to use a long-handled wooden spoon or heat-resistant spatula, and scrape the bottom and sides of the pan frequently, lowering the heat to prevent burning if necessary.
- Remove the pan from the heat and pour half of it into a large heat-safe bowl. Set aside. Add the chopped dark chocolate, half of the butter (½ cup), and vanilla extract to the other half of the cooked mixture. Stir well until the butter and chocolate are completely melted and smooth, then pour the hot fudge mixture into the prepared pan. Spread into an even layer.Working quickly, add the chopped white chocolate, the remaining butter (½ cup), and peppermint extract to the other half of the cooked fudge base. Stir well until the butter and white chocolate are completely melted and smooth, then stir in ⅓ cup of the crushed candy canes. Pour or spoon the mint white chocolate fudge mixture into the prepared pan directly on top of the dark chocolate fudge layer, trying not to mix the two layers. Spread the white chocolate peppermint fudge into an even layer and sprinkle with the remaining 2 tablespoons of crushed candy canes.
- Let the fudge sit at room temperature for 4-6 or in the fridge for 1-2 hours until firm. When completely cooled, lift the fudge slab out of the pan with the foil or parchment paper sling and cut into bricks or smaller squares for sharing or serving.
- Keep the fudge wrapped in plastic wrap, foil, or in an airtight container on the counter or in the fridge.
Notes
- Storage: Keep your finished peppermint bark fudge wrapped in plastic wrap, foil, or in an airtight container on the counter for 3-4 days or in the fridge for up to 1 week so it stays nice and fresh. We enjoy it both cold and at room temperature.
- Freezing: You can also freeze the fudge for up to 2 months. Let thaw overnight in the fridge or on the counter at room temperature before enjoying.
- Cooking Temperature & Time: The cooking temperature makes a difference. If you are on the lower side of medium, the fudge might take a little longer. If you are on the hotter side of medium, it will cook faster and you might notice more browned bits floating to the surface while you stir. This is why I like to use a candy thermometer (affiliate link) to know just when my fudge is ready to add the butter and chocolate.
- High-altitude adjustment: You may need to decrease the temperature target by 2 degrees F for each 1,000 feet of altitude. So if you are making this in Utah at around 4,000 feet above sea level, for example, you may try targeting 230-235 degrees F instead of 235-240.
- Best Chocolate To Use: You can swap the dark chocolate for all semisweet chocolate chips and white chocolate bars for white chocolate chips. Trader Joe’s and Ghirardelli are my favorite chocolate brands for making fudge.
- Mix-ins: Feel free to play with this fudge and add additional mix-ins or sprinkle them on top if you want to change things up. For example, chopped Oreo cookies or mint or milk chocolate Christmas M&M’s would be a fun variation!
I made this as a last minute treat for a hostess gift for a party we were invited to on Christmas Eve. The hostess LOVED it! I have to say, I saved some for us and my family devoured it. A keeper of a recipe for sure!
Oh wow! Thank you!
Your Grandpa was a master; this is (was) delicious! And thank you for the high-altitude tips!
fudge is my favorite and peppermint is my favorite flavor, so I knew I’d love this. And, guess what? I was right! lol
This fudge made the perfect treat for sharing. I made a batch and wrapped some up for an elderly neighbor who was so touched by such a delicious gift. We’ll be making it again for Valentine’s day!
I included this in my holiday goodie box and they were such a hit! They were simple to make and sliced so beautifully!
This was such a fun new recipe to add to our lineup this year! Thanks for the recipe– it’s a keeper for us!
I made this for my neighbors and added a small bag to all the stockings on Christmas eve. Everyone was so surprised and gobbles them up!
This was lick the bowl delicious! Everyone raved about and requested I make it every year!