Peppermint bark fudge — An easy no-bake fudge that can be made with condensed milk and without a candy thermometer. An easy, few-ingredient recipe that makes a great edible Christmas gift.
Is it just me or is this month going by way, way too fast? Like, 1 million mph fast?
I have been absolutely buried beneath all of the holiday recipes that I’ve been testing and photographing and can’t believe that I have less than two weeks to share them with you. I also just realized that this means less than two weeks to finish Christmas shopping… ugh suddenly I feel dizzy.
Unfortunately, nobody really seems to care about Gingerbread Men, Christmas tree sugar cookies, or even Peppermint Bark Fudge once the clock strikes midnight after Christmas, so I’m in a mad-dash to get everything out now! With all of the holiday baking + making videos for my Facebook page (you can see that video just before the recipe in this post!) and my brand new YouTube channel, there has not been a lot of sleep happening around here, so please pardon any typos today!
Alright, enough about my lack of sleep and lack of Christmas shopping, let’s get into the fudge.
This peppermint bark fudge is possibly the simplest fudge you could make this season. With just 4 key ingredients (OK, 6 if you count the extracts) — white chocolate, dark chocolate, condensed milk and candy canes, there’s no candy thermometer needed and it takes just 15 minutes to prepare.
I chose to make this fudge on the stove top, but it could also be made in the microwave (just microwave condensed milk & chocolate at 30 second intervals, stirring well in-between until chocolate is fully melted, then stir in your crushed peppermint/extracts as indicated).
During this time of year when oven space is such a hot commodity, it’s nice to have a dessert that doesn’t require any preheating.
Easy, fun, and festive. ✔
The best news is that if you’re behind on your Christmas shopping, this peppermint bark fudge makes a great edible and easy-to-make Christmas gift!
Enjoy!
Peppermint Bark Fudge
Ingredients
- 1 14 oz can sweetened condensed milk (396g)
- 1 cup dark chocolate chips (175g)
- 1 cup premium white chocolate chips (175g)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract optional
- 1/3 cup crushed candy canes divided. About 5 regular-sized candy canes, crushed (75g)
Instructions
- Line an 8x8 square pan with aluminum foil and lightly butter the sides and bottom of the foil. Set aside.
- Divide condensed milk equally into two separate small/medium saucepans (just over 1/2 cup in each pan).
- Add dark chocolate chips to one pan and white chocolate chips to the other.
- Melt chocolate chips over medium heat, stirring constantly until completely melted.
- Once chocolate has melted, remove dark chocolate mixture from heat and stir in vanilla extract. Immediately spread evenly into prepared pan.
- Once white chocolate has melted, remove from heat and stir in mint extract, if using. Stir in 1/4 cup (50g) crushed peppermint pieces and immediately spread evenly over chocolate layer.
- Immediately sprinkle with remaining crushed peppermint pieces.
- Allow fudge to harden completely before slicing and serving (about 4-6 hours at room temperature, or about 1-2 hours in refrigerator).
Nutrition
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I originally published this recipe for Peppermint Bark Fudge on 11/21/2016. Text updated 12/13/2017
morris l ridgeway says
Got great reviews from fellow eaters. Easy to make and mighty tasty.
Sugar Spun Run says
That is wonderful, Morris! I am so glad that the peppermint bark fudge was a hit. 🙂
aloftangelsweets says
I had no idea how easy it was to make until I came upon your recipe after your carrot cake cupcakes! I’m hooked now!
Sugar Spun Run says
Thank you so much, Ali! I am so glad that you are hooked and that also enjoyed the peppermint bark fudge. I can’t wait to hear what you try next! 🙂
Allysa says
Can you use milk chocolate?
Sam says
Yes that would be fine, enjoy! 🙂
Michele says
I store the fudge in the refrigerator because everyone prefers it cold. How long can I safely store it in the refrigerator?
Sugar Spun Run says
Hi, Michele! If kept in an airtight container and stored in the refrigerator fudge can last from two to three weeks. 🙂
Michele says
This is the most delectable fudge. It is very refreshing and a wonderful, easy gift to give at the holidays. I do not use the peppermint extract and feel as though it is perfect without it.
Sam says
Thank you so much, Michele! I am so glad you enjoy the fudge so much. 🙂
morris l ridgeway says
Beautiful and easy.
Sugar Spun Run says
Thank you so much, Morris! I am so glad that you enjoyed the fudge. 🙂
Kelley says
Do we need to wait for the dark chocolate to harden in the pan before pouring the melted white chocolate on top? Or will the dark And white chocolate stay separated even though both are soft? Does this make sense? Thanks!
Sam says
Hi Kelley! in my experience the chocolate always begins to harden quickly, almost too quickly, so by the time you’ve poured the first layer of chocolate it begins to solidify enough that the white layer stays separate.
Byenia says
I made this recipe last night. Added about 1/2 cup more of each chocolate, but otherwise kept to the recipe. Came out terrific! Very tasty and cute! Planning to give this as a gift this holiday season. 🙂
Sugar Spun Run says
Thank you, Byenia! I am so glad that you enjoyed the peppermint bark fudge and I hope that those you gift it to do as well. Happy Holidays. 🙂
Laura says
How did you get your white chocolate topping to stay some white after adding the condensed milk? Mine turned a yellow-ey color and didn’t look as pretty 🙁
Sugar Spun Run says
Hi, Laura! Condensed milk tends to have that dull, yellowish tone. With that being said you want to make sure you use premium white chocolate chips. I typically use Ghirardelli or Hershey. I hope that helps. Regardless of your fudge tending to be on the yellowish side, I hope that it tasted great! 🙂
James Talvy says
Great recipe but I did have a problem with the candy cane pieces “sweating”…. meaning they look like they draw moisture out of the fudge. This did not effect the taste but was a bit less pretty.
Have you had the same problem or do you have a suggested solution?
Sam says
I’ve had this happen if the humidity was high, unfortunately 🙁 The refrigerator can also do this. Storing in an airtight container should help minimize this.
Courtney says
Could you do this in mini muffin pan with liners instead of tin foil?
Sam says
I think that would work great. Enjoy! 🙂
Jon says
Great recipe, turned out fantastic…we added a drizzle of milk chocolate over the top to give it a little more pop
https://imgur.com/a/n7bHPI9
Sam says
They look fantastic, Jon! Thanks for the picture update. 🙂
LEEANN says
I tried this recipe last Sunday! It was delicious and it was all gone within seconds. I got a lot of compliments on it as soon as the people took a bite! Thank you for the simple and delicious recipe! It is definitely a keeper.
Sam says
I am so glad everyone enjoyed it Leeann! 🙂
Jay Tower says
Can This Be Doubled
Sam says
Hi, Jay! Yes you should be able to double the recipe without any issues. 🙂
Amberlee says
Can this fudge be put in the freezer for later use? Thank you! Happy Holidays!!
Sam says
I have not tried it, so I cannot be sure how it would turn out, but it should work. The topping may a little sticky when coming back to room temperature, so you could leave that off before freezing.
Faith says
I followed the recipe exactly, but for some reason my layers mixed. Still tastes good. It’s just not pretty.
Sam says
Hi Faith! Usually the chocolate begins to firm up quickly enough that the layers should stay separate, but next time you could let the first layer sit for 5 minutes or so before pouring the white chocolate layer on top. Just make sure to keep the white chocolate layer warm so it doesn’t harden in the pot. I’m glad it still tasted good though!