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.
What are your rules on Christmas-y desserts?
I understand that Christmas music is largely put on hold until after the Thanksgiving turkey is polished off, but, in your household, does the same apply for Christmas desserts? Which, in my world means anything made with candy canes.
I hope that I’m not breaking any house rules by bringing out this peppermint bark fudge before Turkey Day, but if I am, I hope you’ll forgive me as this is one dessert that I can’t wait any longer to share.
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. ✔
If you ask me, peppermint desserts are completely appropriate for serving at your Thanksgiving dessert table.
Enjoy!
Peppermint Bark Fudge
Peppermint bark fudge -- An easy no-bake fudge that can be made with condensed milk and without a candy thermometer.
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).
This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
PIN IT:
You Might Also Like:
I am all about peppermint at any time, so this is definitely not too early for me!! They’re so pretty and fun and totally getting me in the holiday spirit!
Glad I’m not alone! Thanks, Sues! 🙂
This is not too early for me either! I like any type of peppermint or mint desserts, and not just for Christmas.
Yessss I’m glad I’m not the only one! Thanks, Joanne! 🙂
Very easy to make and delicious! It lasted all of 5 minutes before it was gobbled up!
So glad to hear you enjoyed it, Shira! 🙂
Wow, These are perfect for those extra little gifts like secret santa.I have Blackberry Liquer and they look beautiful together,i am soooo happy.How long will they last and can you give me storage instructions.x
Hi Dawn! Store these in an airtight container, they will keep for about 2 weeks at room temperature and about 3 weeks in the refrigerator (though I definitely think the fudge tastes best when brought back to room temperature). I hope that helps, and I hope you love it! 🙂
Hi! I was wondering if it matters what kind of square pan – whether it needs to be glass or not? Thank you!
Hi Jillian! It doesn’t matter if it’s glass or metal, either would be totally fine! Hope you love the fudge!
You got this recipe off of Hot Chocolate Hits.
you should cite your recipes.
Hi Jessica, I absolutely did not. I actually am not familiar with that site. I took a look and it is very similar, but this is a simple recipe and based off of a basic formula for fudge, so it’s not unlikely that more than one person would come up with the same thought and basic idea for execution. Thanks for your concern, but I NEVER would take a recipe from another source and not appropriately cite it.
Yeah — some recipes are so super simple and basic that no one can really claim “ownership.” Like tuna salad, right?! This peppermint bark fudge sounds amazing and considering it contains milk, chocolate, vanilla and candy canes I wouldn’t be surprised this recipe didn’t originate way back in our great, great grandmothers’ time! I’m drooling over these photos. Definitely on point!
What the heck…these 2 recipes aren’t even the same. Some people need to get a life.
This looks fantastic! I love peppermint and fudge, it has to be the best, most classic combination of all time!
Thank you so much, Meghan! 🙂
You cannot beat a nice simple recipe that comes out this awesome!
It looks so good!
Thank you, Michelle! 🙂
Is there a trick to layering the two chocolates?
I followed your instructions and when I poured the white chocolate layer over top of chocolate layer, the chocolate layer seemed to swallowed the white layer as I poured it in. Looking for some tips here. 🙂
I’m sure it will still taste good tho. Just doesn’t look like yours. 😉
Hmm, I haven’t had this happen before but I think this might help: I would try giving the dark chocolate a few minutes to start to set and solidify (like maybe 10 minutes) before pouring on the white chocolate, I think that would keep the two separate. Don’t wait too long, though, or the two halves will be more prone to breaking apart when you cut into the fudge. I hope that helps! 🙂
Did you by chance use evaporated milk rather than condensed milk?? I did and the layers mixed together….I realized my error and had to throw out the first batch lol
Can you use milk chocolate chips or does it have to be dark?
Milk chocolate would be fine, hope you love the fudge!
Looks soo good! can you freeze this?
I’ve never frozen it before but I understand that you can freeze condensed milk fudge. Let it cool completely first before wrapping tightly and freezing.
Beautiful pictures! What a delicious gift idea these would make!
Thank you, Vanessa!
Can this recipe be doubled and still come out?
Yup that shouldn’t be a problem! Enjoy!
I would recommend using a larger pan, though, or it will be very thick and take a while to set.
How would you store this? In the fridge or just room temp? I am making to give to teachers this week….
I would store it at room temperature. In a sealed container for freshness.
I made this tonight to take to work for my boss on Monday. Of course I had to sneak a few pieces. This is some of the best fudge I’ve ever had, and so easy too! A new favorite!
That’s awesome, I’m so glad you enjoyed it! Thanks for coming back and letting me know how it turned out!!
Mine is setting right now. I’m obsessed with mint so I’m really excited to try this. Thanks so much for sharing. This will be part of our Christmas dessert this year!
I’m out of foil – just wondering if I can line the pan with parchment?
Definitely! Hope you love it!
This fudge is so addicting and was a huge hit at all my family gatherings! Thank you so much for this wonderful recipe – cannot wait to try more!