Peppermint Bark Fudge
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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 (396 g) sweetened condensed milk
- 1 cup (175 g) dark chocolate chips
- 1 cup (175 g) premium white chocolate chips
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract, optional
- ⅓ cup (75 g) crushed candy canes, divided. About 5 regular-sized candy canes, crushed
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 ½ cup in each pan).1 14 oz can (396 g) sweetened condensed milk
- Add dark chocolate chips to one pan and white chocolate chips to the other.1 cup (175 g) dark chocolate chips, 1 cup (175 g) premium white chocolate chips
- 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.½ teaspoon vanilla extract
- Once white chocolate has melted, remove from heat and stir in mint extract, if using. Stir in ¼ cup (50g) crushed peppermint pieces and immediately spread evenly over chocolate layer.¼ teaspoon peppermint extract, ⅓ cup (75 g) crushed candy canes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally published this recipe for Peppermint Bark Fudge on 11/21/2016. Text updated 12/13/2017
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!!
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.
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.
Beautiful pictures! What a delicious gift idea these would make!
Thank you, Vanessa!
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.
Can you use milk chocolate chips or does it have to be dark?
Milk chocolate would be fine, hope you love the fudge!
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
You cannot beat a nice simple recipe that comes out this awesome!
It looks so good!
Thank you, Michelle! 🙂
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 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.
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!
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! 🙂
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! 🙂
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! 🙂
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! 🙂