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Peppermint Bark Fudge is the perfect homemade holiday treat! Smooth, creamy, and crunchy, this layered fudge has it all! Featuring white chocolate, dark chocolate, and crushed candy canes, it just screams CHRISTMAS!
Peppermint Fudge Recipe
My inbox has been wonderfully full this week! You’re sending me your holiday recipe requests and I’m working as fast as I can to fulfill them. One of the most frequent requests I’ve received is for homemade holiday gifts. More specifically, ones that travel well. I’ll have a huge roundup of recipes for you this weekend, and today I have a NEW recipe that’s just perfect for gifting.
Say hello to this stunning peppermint bark fudge! This candy shop quality fudge is one part white chocolate, one part semi-sweet chocolate, and all parts delicious. Each layer is packed with real peppermint flavor which you can adjust to suit your taste. I love peppermint so I always add the full amount, but you can scale it back to half if you prefer a milder peppermint flavor.
Today’s post is part of our 1st annual holiday baking bonanza! Tessa and I are having a ball sharing our holiday recipes with you! Have you baked any of them yet? We absolutely love seeing your creations.
Tips and Tricks for Recipe Success:
- For best results, this recipe should be made in a double boiler. If you don’t have one, don’t worry – making one is easy! Here’s what you do: First you’ll want to find a heatproof glass bowl that will fit on top of a saucepan without dipping in at the bottom. Next you’ll fill the saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Next you’ll place the heatproof glass bowl holding your ingredients on top of the pot. The bottom of the bowl should not touch the water (you want at least 2 inches between the bowl and water). The intention of this cooking method is to heat the bowl with steam – not the actual water.
- Use high-quality chocolate for both layers! I suggest using a premium brand like Lindt or Ghirardelli, which both melt great and don’t get grainy after setting. Whatever brand you use, just be sure you don’t use chocolate chips! Which are inferior in taste and texture for this kind of recipe.
- For the best peppermint flavor, use a high-quality pure peppermint extract such as Wilton or Watkins.
- To ensure the candy canes stick to the top of the fudge, be sure to sprinkle them on right away!
- This peppermint bark fudge will need to set for about 2 hours in the fridge, so be sure to plan ahead time wise 😉
How to Store Fudge
For short-term storage, I suggest wrapping the fudge in plastic wrap or storing it in an airtight container.
If you have a lot of fudge leftover, or if you’d like to make it in advance, consider storing it in the freezer.
The best way to freeze fudge is to wrap each piece in freezer safe plastic wrap then place the wrapped pieces into a freezer safe zip lock bag. You can freeze fudge for up to 3 months. To thaw the fudge, simply transfer the wrapped pieces to the refrigerator for a few hours.
More Christmas Fudge Recipes:
- Easy Peppermint Chocolate Fudge
- 6-Ingredient Butter Pecan Fudge
- Easy Peanut Butter Fudge
- Creamy Kahlua Chocolate Fudge
- White Chocolate Cranberry Pistachio Fudge
- Foolproof Chocolate Fudge
My peppermint bark fudge is sure to delight your friends and family this holiday season! And if you have leftover candy canes, try my Oreo Peppermint Bark Recipe!
If you try this Peppermint Bark Fudge Recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature and #holidaybakingbonanza on instagram!
Peppermint Bark Fudge
Ingredients
For the semi-sweet peppermint chocolate layer:
- (1) 14 ounce can sweetened condensed milk
- 1 teaspoon pure peppermint extract (reduce to 1/2 teaspoon for a milder flavor)
- 20 ounces semi-sweet chocolate, roughly chopped
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
For the white chocolate peppermint chocolate layer:
- (1) 14 ounce can sweetened condensed milk
- 1 teaspoon pure peppermint extract (reduce to 1/2 teaspoon for a milder flavor)
- 20 ounces white chocolate, roughly chopped
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- 1/2 cup crushed candy canes
Instructions
For the semi-sweet peppermint chocolate layer:
- Lightly grease a 9x13-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overhang the sides, set aside. In a large, heatproof bowl combine the sweetened condensed milk, peppermint extract, chopped chocolate, and butter; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the chocolate has melted and the mixture is completely smooth, about 8 minutes. Remove from heat. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Set aside while you make the second layer.
For the white chocolate peppermint layer:
- In a large, heatproof bowl combine the sweetened condensed milk, peppermint extract, chopped white chocolate, and butter; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the white chocolate has melted and the mixture is completely smooth, about 8 minutes. Remove from heat. The mixture will be very thick. Using a sturdy spatula, scrape the fudge on top of the chocolate layer; gently spread until evenly distributed. Sprinkle the top with crushed candy canes.
- Refrigerate for at least 2 hours, or until firm enough to easily slice.
- Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in an airtight container for up to a week. For more storage options, view text in the post.
I made this last night. I didn’t do the crushed candy canes (I couldn’t find any anywhere). I also used wax paper instead of parchment paper. I had accidentally put the fudge in the freezer instead of the fridge and didn’t realize it until an hour had passed. When I took it out of the freezer it was already set. It’s an amazing recipe and I’m so happy with how it turned out.
Looking good. Happy Christmas.
Thank you! Happy holidays 🙂