Description
Ultra-creamy Chocolate Peppermint Fudge with cool mint, crushed candy canes, and silky chocolate. No thermometer, one pan, and perfect for holiday gifting.
Ingredients
3 cups semi-sweet chocolate chips (about 510g)
1 cup dark chocolate chips (about 170g), optional for richer flavor
1 (14-ounce) can sweetened condensed milk
4 tablespoons unsalted butter, cubed
1/2 teaspoon fine sea salt
1 1/2 teaspoons pure peppermint extract
1 teaspoon pure vanilla extract
3/4 cup crushed candy canes or peppermint candies, divided
4 ounces white chocolate, melted, for drizzle (optional)
2 tablespoons mini chocolate chips, for topping (optional)
Instructions
1. Line an 8×8-inch pan with parchment, leaving overhang.
2. In a saucepan over low heat, combine chocolates, condensed milk, butter, and salt; stir until 80% melted.
3. Remove from heat; stir until smooth and glossy.
4. Stir in peppermint and vanilla extracts.
5. Fold in 1/2 cup crushed candy canes.
6. Spread into pan; smooth the top and tap to release bubbles.
7. Optional: Drizzle melted white chocolate and swirl.
8. Top with remaining candy canes and mini chips; press lightly.
9. Refrigerate 2–3 hours until firm.
10. Lift out and cut into 36 squares, wiping knife between cuts.
Notes
Use low heat and stir constantly for a silky finish.
Crush candy canes just before using to keep colors vibrant.
Warm the knife for clean, sharp edges.