Description

This Mint Chocolate Fudge recipe is a delightful, layered treat combining rich dark chocolate and creamy white chocolate with refreshing peppermint flavor. Infused with crushed peppermint candies and a hint of peppermint oil, this easy-to-make fudge is perfect for holiday gifting or indulgent snacking. The recipe yields 24 servings and requires a total time of 2 hours and 28 minutes, including chilling time to set the fudge perfectly.

Ingredients

Scale

Chocolate Fudge Layer

10 ounces dark chocolate chips
7 ounces (half) sweetened condensed milk (about 2/3 cup)
1/3 cup crushed peppermint candies (about 7 pieces)
additional 1/3 cup crushed peppermint candies for topping

White Chocolate Layer

10 ounces white chocolate chips
7 ounces (remaining half) sweetened condensed milk (about 2/3 cup)
1/4 teaspoon peppermint oil (or substitute with 1/2 teaspoon peppermint extract)
remaining crushed peppermint candies for topping (about 1/3 cup)

Instructions

Prepare Baking Dish: Line an 8″ x 8″ baking dish with parchment paper, ensuring the paper extends over the edges for easy removal of the fudge later.
Crush Peppermints: If not already crushed, place peppermints (Starlight mints or candy canes) in a sealed plastic bag. Gently crush using a mallet, rolling pin, or ladle until broken into small pieces.
Make Dark Chocolate Layer: Pour half of the sweetened condensed milk (about 2/3 cup) into a medium saucepan. Place over medium-low heat and add dark chocolate chips without stirring initially. After about two minutes, when chips begin melting, gently stir until fully melted and the mixture thickens and loses its shine. Remove from heat, stir in 1/3 cup crushed peppermint candies. Pour this mixture into the prepared baking dish, flattening into a thin layer. Sprinkle an additional 1/3 cup crushed peppermint candies over the top.
Clean Saucepan: Wash out the saucepan to prepare for the next layer.
Make White Chocolate Layer: Pour the remaining half of the sweetened condensed milk into the saucepan and place over medium-low heat. Add the white chocolate chips without stirring initially. Once chips start melting, gently stir until completely melted and thickened. Remove from heat and stir in the peppermint oil or extract.
Assemble Fudge: Pour the white chocolate mixture over the dark chocolate layer in the baking dish and spread evenly. Sprinkle the remaining crushed peppermint candies on top, pressing them gently into the fudge to adhere.
Chill: Allow the fudge to set at room temperature or in the refrigerator for at least two hours until firm.
Cut Fudge: Using the parchment paper, lift the fudge out of the dish onto a cutting board. Slice into four long strips then cut those into squares using a large chef’s knife and a small paring knife for cleaner cuts.
Store: Keep the fudge in a sealed container at room temperature for up to one week.

Notes

To crush peppermints easily, place them in a sealed plastic bag and gently tap with a mallet or rolling pin to avoid powdery mess.
Use peppermint oil for a concentrated mint flavor, or peppermint extract as a substitute but adjust quantity accordingly.
Allow fudge to set fully for best slicing results; chilling in the refrigerator can speed this process.
Ensure chocolate melts slowly over medium-low heat to avoid scorching and maintain smooth texture.
Store fudge in a cool, dry place to maintain freshness.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: mint chocolate fudge, peppermint fudge recipe, holiday fudge, layered fudge, chocolate peppermint dessert