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
Made this for a study group–that’s oftentimes a challenging task, because someone in the group can’t have gluten, and another can’t have nuts. Then, eureka, fudge fits those criteria! This recipe went over very well. It could really be a good blank canvas for many flavors, and I’ll definitely keep this recipe in my back pocket (and its constituents in my pantry) during the holidays.
I am so glad you enjoyed it, Sarah! ☺️
Absolutely delicious! I used Ghirardelli chips for both the dark and white chips. The top does get sticky from the crushed candy canes so I will not stack them to store.
I am so glad everyone enjoyed them Cheri. 🙂
Thanks for this! Looks amazing 🙂
If you added more chocolate, would that make it more solid?
Hi Cecelia! Yes, it would 🙂
I made a double batch of this! So yummy! I normally don’t like dark chocolate but the white chocolate balances it perfectly!
Have you tried this with peppermint sticks instead of candy canes? Does it work? Or change the texture too much?
I think that would be fine! It’ll be a softer texture but I think it would be OK, I haven’t tried it myself though.
Thank you for a ‘soft’ peppermint bark! I made this for the first time and doubled to put into a 13×9. The drippings licked from the pots are delicious. I tripled the amount of peppermint extract because we live that flavor. It should taste extra candy cane-y. I can’t wait to pack in boxes for gifts. It is beautiful.
So glad to hear that you liked it so much!!! 🙂
Thanks for the recipe! Going out to get the ingredients so I can make this for the nurses I work with. What a nice addition this will be to the cookie tray!
I hope everyone loves it, Maryann!! 🙂
Hi Sam! Your ingredients show only 1 can of condensed milk but your video shows you using condensed milk for both the white and the dark chocolate. Do you split the can or is it one can for each?
Hi Vivian! Yes, it’s just one can, split (i divided it into two separate bowls for the video). The recipe elaborates on how to divide it. I hope that helps!
Hi Sam,
How long will the fudge keep? Should it be refrigerated?
Hi Maribeth! It should keep for about 2 weeks if stored in an airtight container at room temperature. You don’t have to keep it refrigerated, but if you do you could probably keep it for up to 3 weeks. I have noticed that sometimes the candy canes on top “weep” a bit if they’re stored, but that’s not a problem, they’re just a little sticky on top.
Yummy & easy recipe. The fudge wasn’t exactly what I expected, it was more soft and sort of “fondant-like” rather than your typical fudge, but the flavor is fantastic. It’s a great recipe and makes a lot of fudge. The crushed candy canes add a nice crunch!
I’m glad that you enjoyed it, Marie! 🙂
how do I use a bar of white chocolate in this recipe?
You can just substitute 6 oz chopped white chocolate
Would it work with milk chocolate chips? I hate dark chocolate.
It would! I 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!
I’m out of foil – just wondering if I can line the pan with parchment?
Definitely! Hope you love it!
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!