Different types of Fudge
There are hundreds of types of fudge out there but most are adaptations of these:
- Old fashioned Fudge that requires a candy thermometer and beating the fudge, this is the most difficult but pretty magical.
- Microwave fudge, which may be just the opposite of the old fashioned type and takes 2 minutes.
- Fudge made with sweetened condensed milk.
- Fudge made with marshmallows or marshmallow cream like this recipe.
The recipe is fool proof and you can make it in about 15 minutes. Much quicker than a batch of cookies but you don’t get instant gratification, they have to sit for four hours. I use marshmallows and dark chocolate for this easy peppermint fudge recipe. While it’s sweet, it’s not sweetened condensed milk sweet. You can use milk chocolate if you like that better, just try to use a good quality chocolate since that’s the main ingredient.
What’s the best chocolate to use for chocolate peppermint fudge
When making a dessert like fudge where the main ingredient is chocolate, you should use the best quality chocolate in your budget. This recipe calls for bittersweet chocolate and my favorite is Guittard. If not available then you can’t go wrong with Ghirardelli. If you are feeling extravagant, everyone raves about Valrhona but I’ve never tried it.
What do you need to make EASY peppermint fudge
- Candy thermometer, I have this one, but any type that will clip to your pot like this one will be fine.
- Evaporated milk
- Brown Sugar
- Peppermint extract
- Bittersweet chocolate
- Crushed candy canes
How do you MAKE this peppermint fudge recipe
Bring sugar, butter and evaporated milk to a boil in a saucepan and then reduce the heat and cook until it reaches 234º. Once there, add the chopped chocolate and marshmallows and whisk it together until it’s smooth. Add some peppermint extract and pour it into a pan to cool. For a bit more peppermint taste and a festive finish, crush up some candy canes or peppermint candies and sprinkle them on your warm chocolate pressing them in a bit so they don’t fall off once it’s cool.
You will need to let this fudge cool for about two hours and then refrigerate for two more hours before cutting.
That’s it, what could be easier. You can leave out the peppermint and have plain fudge or add nuts to change things up a bit.
Keep a batch or two in the freezer for a last minute hostess gift or gift for a special friend, or to enjoy after a busy day. This is going to make your holiday season just a little bit easier.
More PEPPERMINT recipes
Need more CHRISTMAS treat ideas
- Try white chocolate chex mix with holiday sprinkles
- Make a batch of vanilla caramels
- Chocolate caramel bark is great to serve to holiday guests
- For another perfect hostess gift try chocolate chip shortbread cookies
If you make Peppermint Fudge, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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- 3 cups brown sugar
- 12 tablespoons butter 1 1/2 sticks cut into cubes
- ⅔ cups evaporated milk
- ½ teaspoon salt
- 12 ounces bittersweet chocolate chopped
- 5 ounces large marshmallows about 21 marshmallows
- 1 teaspoon peppermint extract
- ¼ cup crushed peppermint candy
- Line an 8 x 8 inch baking pan with foil. Spray with vegetable spray.
- In a large saucepan, combine sugar, butter, evaporated milk and salt. Bring to a boil over medium high heat, stirring frequently. Once it comes to a boil, reduce heat to medium low and simmer, stirring frequently until it registers 234º, about 3-5 minutes.
- Remove from heat and immediately add chopped chocolate, marshmallows and peppermint extract and whisk until smooth and the marshmallows are fully melted, about 2 minutes. Pour into the prepared pan and sprinkle with 1/4 cup crushed peppermint candy, gently push it into the fudge. Let it sit until cool, about 2 hours. Once cooled, cover and refrigerate until set, about 2 hours.
- Remove from pan and cut.