Description

This creamy, no-fail Peppermint Fudge blends rich chocolate with cool mint and a crunchy candy cane finish—perfect for gifting, parties, or cozy nights in.

Ingredients

14 oz (397 g) sweetened condensed milk

3 cups (510 g) semisweet chocolate chips

2 tablespoons unsalted butter

1/4 teaspoon fine sea salt

1 to 1 1/2 teaspoons peppermint extract, to taste

1 teaspoon pure vanilla extract (optional for rounded flavor)

3/4 cup crushed candy canes, divided

4 oz (115 g) white chocolate, melted (optional for swirl)

1 teaspoon neutral oil or coconut oil (optional, to loosen the white chocolate)

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Instructions

1. Line an 8-inch (20-cm) square pan with parchment, leaving overhang; lightly mist with nonstick spray.

2. In a saucepan over low heat, melt condensed milk, chocolate chips, and butter, stirring until smooth, 3–5 minutes; do not boil.

3. Remove from heat; stir in salt, peppermint extract (start with 1 tsp), and vanilla if using.

4. Fold in 1/2 cup crushed candy canes.

5. Spread the fudge into the prepared pan and smooth the top.

6. Optional: Drizzle melted white chocolate (loosened with oil) over the top and swirl.

7. Sprinkle remaining crushed candy canes on top; press lightly to adhere.

8. Chill 1 1/2–2 hours until firm.

9. Lift out and slice into 36 squares with a warm, dry knife, wiping between cuts.

Notes

Add extracts off heat to keep the peppermint bright.

For cleaner slices, refrigerate 2+ hours and wipe the knife between cuts.

Dairy-free swap: coconut sweetened condensed milk + dairy-free chocolate.