Peppermint Bark Fudge Recipe

A plate stacked with squares of peppermint bark fudge.

5 from 10 votes

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 so it's perfectly thick, soft, and fudgy!

Prep Time10

Cook Time10

Chilling Time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 108kcal

Author: Amy Nash

Ingredients

3 cups granulated sugar (600g)
1 (12-ounce) can evaporated milk
2 cups miniature marshmallows
1 cup salted butter, cubed, divided
1 ½ cups chopped dark chocolate or high quality semisweet chocolate chips (10 ounces)
½ teaspoon vanilla extract
1 ½ cups chopped white chocolate or high quality white chocolate chips (10 ounces)
¼ teaspoon peppermint extract (or up to 1 teaspoon depending on how strong you like your peppermint flavor)
⅓ cup crushed candy canes + 2 Tablespoons additional crushed candy canes for garnish (about 6-8 regular sized candy canes total)

Instructions

Line a 9x9" 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 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!

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