The first time I made this Layered Peppermint Fudge, my whole kitchen instantly transformed into what felt like a holiday candy shop—bright peppermint in the air, melting chocolate simmering gently, and that unmistakable scent of sweet, creamy fudge that always reminds me of childhood Christmases. I remember stirring the melted chocolate, watching it turn glossy and smooth, and feeling that familiar holiday excitement bubble up inside me. When I poured the layers and sprinkled the crushed candy canes on top, I knew I had created something special—something that tasted like pure holiday magic.
Why You’ll Love This Recipe
You’re going to love this recipe because it gives you that luxurious, melt-in-your-mouth fudge texture with the refreshing pop of peppermint, all while being unbelievably easy to make—you don’t need a candy thermometer, you don’t need hours of prep, and yet everyone will think you made gourmet holiday candy from scratch.
Ingredients
- 2 cups chocolate chips
- 1 can sweetened condensed milk
- 2 cups white chocolate chips
- 1/2 teaspoon peppermint extract
- 3/4 cup peppermint candy canes, crushed
I’ve tried different brands of chocolate chips, and I’ve learned that using a higher-quality brand truly makes the fudge smoother and richer—but any chocolate chips will still work beautifully. Don’t use mint extract in place of peppermint extract; the flavor is very different and not nearly as clean or refreshing. When crushing the candy canes, I like to keep some pieces chunky for texture and some finely crushed for that snowy finish on top.
Equipment Needed
- 8×8 baking dish
- Parchment paper
- Microwave-safe bowls
- Rubber spatula
- Small saucepan (optional)
- Measuring cups and spoons
I prefer lining the baking dish with parchment paper that hangs over the sides because it makes lifting the fudge out so much easier—I’ve made the mistake of skipping parchment once, and I practically had to chisel the fudge out. Microwave-safe bowls make melting the chocolate quick, but if you prefer more control, a small saucepan or double boiler works great too. A rubber spatula helps spread each layer smoothly without tearing the previous one.
Step-by-Step Instructions
When I make this fudge, I always start by prepping my pan because once the chocolate melts, the whole process moves pretty quickly. I line an 8×8 dish with parchment and lightly spray it with cooking spray, just to make sure nothing sticks. Then I crush my candy canes by placing them in a zip-top bag and gently pounding them with a rolling pin. This always makes my kitchen smell like a peppermint dream.
For the bottom layer, I melt the chocolate chips and half of the sweetened condensed milk. I like to use the microwave in 20-second intervals, stirring in between so the chocolate never scorches. When it’s smooth and shiny, I pour it into the prepared dish and spread it evenly. I let this layer chill in the fridge for about 10–15 minutes. I’ve learned not to let it harden too much, though—just enough so the layers don’t blend together.
While the chocolate layer chills, I melt the white chocolate chips with the remaining condensed milk. White chocolate can be tricky, so I go slowly and stir constantly—it burns faster than regular chocolate, and I learned that the hard way once. As soon as it’s melted, I stir in the peppermint extract and about half of the crushed candy canes. The mixture becomes creamy, speckled, and beautifully fragrant.(See the next page below to continue…)