A super simple no-cook Christmas fudge recipe, this Chocolate Peppermint Fudge is a refreshing and irresistible take on a classic chocolate fudge perfect for gifting or bringing to a Christmas cookie exchange.

Chocolate Peppermint Fudge Recipe

Fudge is one of my go-to holiday standbys.

Not a lot of people make it at home anymore but it’s always such a welcome treat whenever I bring it to events or serve it at a party. This 3-ingredient method of making no cook fudge is crazy simple but still results in a luxurious fudge texture and taste that is reminiscent of the fancy fudge you pay a good chunk of change for at a candy shoppe.

Because it’s so simple to make, I love playing with my base recipe every year – adding different colors, flavors and mix-ins. (I’ve created a little list below to get you inspired.)

This chocolate peppermint fudge uses crushed candy canes to give it both a pop of color and impart that peppermint flavor. I personally don’t think it needs any additional peppermint flavoring, which can quickly become overpowering. You want the chocolate and peppermint flavors to be well-balanced with the chocolate taking the lead and the peppermint just giving it a cooling, refreshing edge.

If desired, you can give this peppermint fudge a peppermint bark twist by layering milk chocolate and white chocolate layers, like we did in our Hot Chocolate fudge recipe.

Can this peppermint chocolate fudge be frozen? This fudge will last at room temperature for up to two weeks, if kept in an airtight container. Refrigerating will allow it to last up to a month. (Just a note, the “bloomed” appearance you see on my fudge is due to keeping it in the fridge. This is completely safe and fine, but if you don’t like the look of it, then don’t refrigerate your fudge.)

However, if are planning way ahead of time, you can freeze this fudge for up to four months, but note that the texture will change slightly. If you do need to freeze it, try to freeze it before cutting into servings (to prevent the fudge from drying out) and wrap in wax paper before placing in an airtight zip-top bag.

More Christmas Fudge Recipes

No-Cook Gingerbread Fudge
Hot Chocolate Fudge
Andes Mint Fudge
Bailey’s Irish Cream Fudge (with video)
3-ingredient Chocolate Bailey’s Fudge (with video)
Snowflake White Chocolate Fudge
Christmas Tree Fudge
Nutella Fudge (with video)
No-Cook Turtle Fudge
Fruitcake Fudge

Chocolate Peppermint Fudge Ingredients

Chocolate Chips or Chocolate Wafers
Sweetened Condensed Milk, to taste <– note, do not use Carnation Condensed Milk as it is more runny than brands like Eagle Brand or Great Value and hasn’t yielded great results for readers who have used it in our other no-cook fudge recipes
Peppermint Candies

Scroll down to the printable recipe card for full measurements.

Tip: if desired, divide the chocolate chips to be one cup milk chocolate and one cup white chocolate and create two distinct layers to give that visual impression of peppermint bark.

Kitchen Tools You May Find Helpful

Measuring cups and spoons
Microwave-safe bowls
Casserole dish or loaf pan <– I love these Pyrex dishes with fitted lids for easy transportation to parties or leftover storage. I used a 9″ x 4″ dish
Rubber spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
Sharp kitchen knife

How to Make Chocolate Peppermint Fudge

Crush your peppermint candies or candy canes by placing in a ziptop bag, covering with a kitchen towel and whacking them with a kitchen mallet or rolling pin. I tend to do this on a cutting board to prevent damage to my countertops. Set aside.

Grease or line a loaf pan or small 8” x 4” casserole dish. Set aside.

Place the chocolate chips in a microwave-safe bowl and heat for 25 seconds. Stir well and reheat as needed until completely melted.

Stir the sweetened condensed milk into the melted chocolate. More sweetened condensed milk will result in a softer texture, less will result in a thicker, harder chocolate. Work quickly as this mixture will start to harden.

Pour the chocolate mixture into the prepared loaf pan.

Press the crushed peppermint candies into the wet fudge.

Allow to set at room temperature, about 2 hours, before cutting into squares.

If you refrigerate the fudge to set it, it may “sweat” when removed from the fridge and result in a slightly bloomed chocolate appearance – but it will still taste great.

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Yield: 16 servings

Peppermint Fudge

Name: Peppermint Fudge
Prep time: 8 min
Total time: 8 min
Yield: 16
Cuisine: dessert recipe
Ingredients: 2 cups Chocolate Chips or Chocolate Wafers; 6 Tablespoons to 1/2 cup Sweetened Condensed Milk, to taste; 1/4 cup crushed Peppermint Candies

A super simple 3-ingredient chocolate peppermint fudge perfect for gifting or bringing along to holiday events. This easy fudge is irresistibly refreshing with the perfect balance of chocolate and peppermint flavors, with a luxurious fudge texture that makes this recipe seem more complicated than it is.

Prep Time 8 minutes

Total Time 8 minutes

Ingredients

2 cups Chocolate Chips or Chocolate Wafers
6 Tablespoons to 1/2 cup Sweetened Condensed Milk, to taste
1/4 cup crushed Peppermint Candies

Instructions

Crush your peppermint candies or candy canes by placing in a ziptop bag, covering with a kitchen towel and whacking them with a kitchen mallet or rolling pin. I tend to do this on a cutting board to prevent damage to my countertops. Set aside.
Grease or line a loaf pan or small 8” x 4” casserole dish. Set aside.
Place the chocolate chips in a microwave-safe bowl and heat for 25 seconds. Stir well and reheat as needed until completely melted.
Stir the sweetened condensed milk into the melted chocolate. More sweetened condensed milk will result in a softer texture, less will result in a thicker, harder chocolate. Work quickly as this mixture will start to harden.
Pour the chocolate mixture into the prepared loaf pan.
Press the crushed peppermint candies into the wet fudge.
Allow to set at room temperature, about 2 hours, before cutting into squares.

Notes

If you refrigerate the fudge to set it, it may “sweat” when removed from the fridge and result in a slightly bloomed chocolate appearance - but it will still taste great.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 298Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 86mgCarbohydrates: 47gFiber: 1gSugar: 44gProtein: 6g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

I hope your family loves this easy peppermint chocolate fudge as much as my mom does!

For more decadent desserts, check out our full dessert recipe collection here:

Or if you’re just in the mood for no-bake desserts, check out our full collection of no-bake dessert recipes here:

Peppermint Fudge