Name: Peppermint Fudge
Yield: 36

straightforward and rich Peppermint Fudge Recipe with three types of chocolate ready in 30 minutes or less with no special equipment required!

author’s note

Foolproof Peppermint Fudge Recipe With No Candy Thermometer!

Fudge has always been the holiday treat in my family. Every December, my mom would load the counter with bags of chocolate chips and cans of sweetened condensed milk, and us kids would rotate through the kitchen helping with whatever step we could handle.

This Peppermint Fudge takes me straight back to those kitchen days. I wanted to make something my kids could help with too, and this recipe checks every box: no special tools, no candy thermometer, no fuss. Just simple layers of creamy chocolate and a festive peppermint finish. And honestly, it looks so pretty once it’s cut.

Every year I forget how fun fudge is until I see it stacked up on a neighbor plate — shiny, swirly, chocolatey squares that somehow make me crave December all year long.

Chocolates being melted, prepped, and layered on top of each other.

Ingredients

Ingredient	Notes & Helpful Tips
Butter	Salted or unsalted both work; just adjust the peppermint fudge recipe if you use added salt.
Milk & Dark Chocolate Chips	Using a mix gives deeper flavor. Semi-sweet works if you prefer something less sweet. Choose good-quality chocolate for best results.
Sweetened Condensed Milk	The binding ingredient that gives fudge its structure. Using half for each layer keeps the texture balanced.
White Chocolate Chips	These can burn easily, so melt low and slow. Use a thick-bottomed pan and stir constantly.
Peppermint Extract	A little goes a long way. Start small and taste before adding more.
Peppermint Crunch Topping	Crushed candy canes, Peppermint Crunch Sprinkles, or Candy Cane Kisses work great.

Quick Tip

Enjoy Peppermint Fudge chilled. Keep it in a sealed container to stay fresh. It’s best to eat within a day to keep the topping crisp, but it can last 1-2 weeks in the fridge.

How To Make Peppermint Fudge Recipe

Line: Use parchment to cover an 8×8-inch pan.
Base: Melt butter, chocolate, half the condensed milk, and salt. Add vanilla, then chill.
Layer: Melt butter, white chocolate, remaining milk, salt, and peppermint. Pour over the base.
Chill: Sprinkle with candy and refrigerate until firm.
Serve: Cut into squares and store in the fridge. Add them to a Free Christmas Printable for gifting!

Peppermint Fudge Recipe Tips

Line Pan: Use parchment paper or foil to make removing the fudge easier.
Quality Chocolate: Pick good-quality chocolate like Ghirardelli or Guittard for better flavor.
Food Scale: Helps measure sweetened condensed milk evenly for smooth layers.
Heavy Pan: A thick nonstick pan helps prevent burning.
a low burner: Cook on a low burner to avoid burning and uneven cooking.
Stir Constantly: Use a heatproof spatula to stir and press layers for smoothness.