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You are here: Home / Desserts / Candy / Peppermint Bark Fudge

Peppermint Bark Fudge

December 13, 2017 By Sam 97 Comments

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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Peppermint Bark Fudge

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.

Peppermint bark fudge stacked

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.

Peppermint bark fudge || Sugar Spun Run

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.  ✔

Peppermint bark fudge || Sugar Spun Run

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!

 Full printable recipe is just below the video!

Peppermint bark fudge stacked

Peppermint Bark Fudge

Peppermint bark fudge -- An easy no-bake fudge that can be made with condensed milk and without a candy thermometer.
5 from 18 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: easy fudge, easy fudge recipe, peppermint
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 32
Calories: 128kcal
Author: Sam Merritt

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

Calories: 128kcal
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

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.

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I originally published this recipe for Peppermint Bark Fudge on 11/21/2016.  Text updated 12/13/2017

Filed Under: Candy, Cozy Winter/Holiday Treats, Desserts

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Comments

  1. Sarah says

    November 30, 2018 at 9:48 am

    5 stars
    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.

    Reply
    • Sam says

      December 1, 2018 at 12:19 am

      I am so glad you enjoyed it, Sarah! ☺️

      Reply
  2. Cheri says

    November 24, 2018 at 4:21 pm

    5 stars
    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.

    Reply
    • Sam says

      November 24, 2018 at 11:27 pm

      I am so glad everyone enjoyed them Cheri. 🙂

      Reply
  3. Cecilia says

    December 22, 2017 at 10:06 pm

    Thanks for this! Looks amazing 🙂
    If you added more chocolate, would that make it more solid?

    Reply
    • Sam says

      December 23, 2017 at 1:08 pm

      Hi Cecelia! Yes, it would 🙂

      Reply
  4. Krystyn says

    December 21, 2017 at 1:47 am

    5 stars
    I made a double batch of this! So yummy! I normally don’t like dark chocolate but the white chocolate balances it perfectly!

    Reply
  5. Amanda says

    December 19, 2017 at 7:08 pm

    Have you tried this with peppermint sticks instead of candy canes? Does it work? Or change the texture too much?

    Reply
    • Sam says

      December 20, 2017 at 11:15 pm

      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.

      Reply
  6. Antiem says

    December 17, 2017 at 10:07 pm

    5 stars
    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.

    Reply
    • Sam says

      December 20, 2017 at 11:41 pm

      So glad to hear that you liked it so much!!! 🙂

      Reply
  7. Maryann Mousetes says

    December 16, 2017 at 11:18 am

    5 stars
    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!

    Reply
    • Sam says

      December 16, 2017 at 6:33 pm

      I hope everyone loves it, Maryann!! 🙂

      Reply
  8. Vivian says

    December 10, 2017 at 1:15 pm

    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?

    Reply
    • Sam says

      December 12, 2017 at 12:07 am

      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!

      Reply
  9. Maribeth says

    December 6, 2017 at 7:39 pm

    Hi Sam,
    How long will the fudge keep? Should it be refrigerated?

    Reply
    • Sam says

      December 9, 2017 at 2:19 am

      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.

      Reply
  10. Marie says

    December 4, 2017 at 5:20 pm

    5 stars
    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!

    Reply
    • Sam says

      December 4, 2017 at 10:50 pm

      I’m glad that you enjoyed it, Marie! 🙂

      Reply
  11. judy bowman says

    November 28, 2017 at 2:04 pm

    how do I use a bar of white chocolate in this recipe?

    Reply
    • Sam says

      December 4, 2017 at 11:23 pm

      You can just substitute 6 oz chopped white chocolate

      Reply
  12. Pam says

    November 26, 2017 at 9:39 am

    Would it work with milk chocolate chips? I hate dark chocolate.

    Reply
    • Sam says

      December 4, 2017 at 11:29 pm

      It would! I hope you love it! 🙂

      Reply
  13. Jillian says

    December 26, 2016 at 7:09 pm

    5 stars
    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!

    Reply
  14. Emma says

    December 24, 2016 at 11:19 am

    I’m out of foil – just wondering if I can line the pan with parchment?

    Reply
    • Sam says

      December 24, 2016 at 11:36 am

      Definitely! Hope you love it!

      Reply
  15. Jeanine says

    December 23, 2016 at 5:45 pm

    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!

    Reply
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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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