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With layers of dark and white chocolate filled with bits of candy cane, this Peppermint Fudge is the perfect holiday treat. You can make it on the stove or in the microwave. Only five ingredients and no candy thermometer needed!
Double Chocolate Peppermint Fudge
Candy canes are synonymous with the holidays. Whether you stir them into a yummy Peppermint Cheesecake Dip for your platters of treats, sprinkle them on Peppermint Mocha Chocolate Bark, or just take a bite, they just taste like Christmas.
And no collection of festive sweets is complete without fudge. Sure, baking Christmas cookies is fun, but sometimes you need to sneak some no-bake recipes into the mix. Especially rich, creamy, chocolaty candy!
So why not combine them into one tasty treat? Two kinds of chocolate come together into one rich and creamy little bite with bursts of peppermint from bits of candy cane. And this recipe is super simple to make right in the microwave or on the stove. I like to use vanilla extract in my fudgy to enhance the chocolaty goodness and balance the mint. But feel free to use peppermint extract if you want that extra minty flavor. Just don’t overdo it so it doesn’t taste like toothpaste!
You only need 5 simple ingredients to make this easy peppermint fudge recipe. So grab a package of candy canes and get started!
- White chocolate chips: If you are gluten free, be sure to check the brand you are using. Ghirardelli white chocolate chips are NOT gluten free, but Nestle Toll House usually are (be sure to read product labels for gluten ingredients).
- Semisweet chocolate chips
- Sweetened condensed milk: There are no substitutions here. It’s the only way to get perfect fudge consistency in a quick and easy way.
- Vanilla extract: You can also use about a half a teaspoon of peppermint extract if you want a more minty flavor.
- Candy canes: Crushed or chopped into little bits. You can also use crushed peppermint candies.
How to Make Peppermint Fudge
Preparations: Line an 8-inch square pan with wax or parchment paper.
Make the white chocolate layer: In a microwave-safe bowl, melt white chocolate chips and half of the sweetened condensed milk (just under 2/3 cup) in the microwave on high in 15-20 second intervals until chocolate is nearly completely melted. You can also slowly melt it on the stove in a bowl set over a saucepan of simmering water on low heat. Stir until chips are completely melted and chocolate is smooth. Then stir in 1/2 teaspoon vanilla extract or 1/4 teaspoon peppermint extract. Pour it into the prepared pan. Sprinkle half of the crushed candy canes over the top and press in slightly. Set it aside while you make the next layer.
Make the dark chocolate layer: Repeat the same steps to melt the semi-sweet chocolate chips and the other half of the sweetened condensed milk. Stir in the extract and carefully pour fudge over the white chocolate layer. Working quickly but carefully, spread it to the edges. Pour the remaining candy cane bits on top and press down slightly.
Let it set. Let fudge cool completely at room temperature or in the refrigerator to speed up the process before cutting into 1 to 1 1/2 inch squares.
Be sure to cool the peppermint fudge completely so that there is no warmth or moisture that causes condensation to inside a sealed container. This will cause the candy canes to melt. They will likely melt a bit, but this can minimize it.
The fudge can be kept in an airtight container at room temperature for up to a week. You can refrigerate it for a couple of weeks, or freeze it for up to two months if you want to make it in advance.
If you freeze it, keep it well-sealed in the freezer and while it is thawing so there is no condensation which will make the candy canes melt.
Tips for Success
- Line your pan. Lining it with a sheet of wax paper or parchment paper is important to make it easy to remove the fudge from the pan.
- You can eyeball it. You’ll need approximately half of the can of sweetened condensed milk for each layer. You can eyeball this, but it is better to err on the side of adding a little extra to the dark chocolate layer versus the white chocolate layer or the white chocolate will be too soft.
- Time it right. Let the white chocolate layer firm up a bit while you prepare the top layer. I do not recommend refrigerating at this point because if the bottom layer is too cold, it will set the top layer too quickly while you are pouring it.
As I mentioned, you can use peppermint extract instead of vanilla extract if you want a true peppermint fudge instead of candy cane fudge. But you can also swap out the candy canes for other favorite candies. Here are some ideas for more of my favorite easy fudge recipes:
- Christmas Fudge uses holiday color Sixlets or M&M’s.
- Caramel Toffee Fudge is gooey with little buttery bits.
- Snickers Fudge packs it with chunks of the favorite candy bar.
Double Chocolate Peppermint Fudge
- Line a 8-inch square pan with wax or parchment paper.
- In a microwave safe bowl, heat white chocolate chips and half of the sweetened condensed milk (just under 2/3 cup) in the microwave on High for 30 seconds to 1 minute, stirring every 15-20 seconds until chocolate is nearly completely melted. Stir until chips are completely melted and chocolate is smooth, then stir in 1/2 teaspoon vanilla extract or 1/4 teaspoon peppermint extract.
- Pour fudge into prepared pan and spread to the edges. Pour 1/2 cup of the candy cane pieces on top and press down slightly. Allow fudge to firm up slightly while preparing the next layer.
- In a microwave safe bowl, heat semi-sweet chocolate chips and the remaining half of the sweetened condensed milk (just under 2/3 cup), on high for 30 seconds to 1 minute, stirring every 15-20 seconds until chocolate is nearly completely melted. Stir until chips are completely melted and chocolate is smooth, then stir in 1/2 teaspoon vanilla extract or 1/4 teaspoon peppermint extract.
- Carefully pour fudge over the white chocolate layer and, working quickly but carefully, spread to the edges. Pour the remaining 1/2 cup of the candy canes on top and press down slightly.
- Let fudge cool completely at room temperature or in the refrigerator before cutting into 1 to 1 1/2 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
- Store in an airtight container. Fudge does not need to be kept refrigerated.