ByDonna Elick
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Peppermint Bark Fudge is the perfect combination of some of your favorite desserts! Yummy dark chocolate fudge paired with a classic peppermint bark recipe comes together to create a truly magical treat! Don’t be intimidated, either. Making homemade fudge is much easier than you may think!!
Peppermint Bark Fudge
We love fudge in my house! Not only is it nice to have on hand when guests come by unexpectedly, but it also makes for the perfect gift!
I have quite the collection of fudge recipes up on the blog, from classic 3 ingredient chocolate fudge and this 10-minute peanut butter version to fun Halloween fudge and this Easter peeps marshmallow recipe. There’s something for every occasion!
I’ve already shared my candy cane fudge as well as this hot chocolate option. Now, it’s time to add another recipe to my Christmas-centric lineup!
Peppermint bark fudge is exactly how it sounds. It features all of the flavors of peppermint bark but in fudge form. Learn how to make it and you’ll never run out of gift ideas again!
Ingredient Notes and Substitutions
- Dark Chocolate Chips – Every good traditional peppermint bark recipe is made with dark chocolate.
That said, if you’re not a fan of the dark stuff, feel free to use semi-sweet or even milk chocolate instead.
- Sweetened Condensed Milk – The base of your peppermint bark fudge. Condensed milk is key for getting the texture, taste, and consistency you’re after.
Go for sweetened — there isn’t any added sugar in this recipe, so it’s crucial!
- White Chocolate Baking Chips – Typically found in the baking aisle, try your best to choose good quality baking chips. It really does make a difference!
- Candy Canes – Crush them up to add to the white chocolate and peppermint layer.
You could also add a few mini candy canes on top to make this peppermint fudge recipe even more festive.
- Peppermint Extract – Paired with the crushed candy canes, peppermint extract adds a fresh and minty flavor.
Pro Tips for Making This Peppermint Fudge Recipe
- Invest in high-quality ingredients.
You don’t need much to make homemade peppermint fudge, but what you do need are quality ingredients.
This is especially true for the dark chocolate and white chocolate layers.
The better the quality of the chocolate, the more rich and flavorful your peppermint bark fudge will be!
- Layer with care.
As there are multiple layers in this peppermint fudge recipe, you need to be careful as you go or else you could end up with a total mess.
Take the extra time to make sure each layer is evenly spread and leveled.
You can also speed up the setting time for the dark chocolate layer by chilling it in the freezer while you make the white chocolate one!
How to Cut Fudge
Cutting fudge can turn into a sticky situation FAST if you don’t do it right. Follow the steps below to get neat and even squares every time:
- Chill the fudge: Make sure your peppermint fudge is properly chilled before getting started.
It needs to be firm, but not rock-hard. Refrigerate it for at least a few hours, or overnight is better!
- Use a sharp knife: A very sharp knife is key to prevent the fudge from sticking or crumbling.
Try dipping it in hot water (and drying!) first to make the process even easier.
- Evenly-sized cuts: This is especially important if you plan on giving your peppermint bark fudge as a gift!
Measure and mark where you want to cut to create a guideline for even pieces. You’re pretty much guaranteed uniform portions!
- Cut with a gentle sawing motion: Place your knife on the marked spot and use a sawing motion to cut through the fudge.
Press down slowly and gently — don’t use excessive force.
- Clean the knife: Wipe the knife clean after each cut to prevent buildup and sticking.
- Get creative with shapes: Cut your peppermint fudge into squares, rectangles, diamonds, or another shape. Choose your favorite!
And perhaps most importantly, remember that practice makes perfect. Cutting fudge may be a bit messy at first, but it’s worth it for those delicious, shareable pieces!
Storing and Freezing Peppermint Fudge
Fudge bark candy will keep in an airtight container at room temperature for 1-2 weeks. You can extend its shelf-life to 2-3 weeks if you store it in the fridge!
To freeze, cut the fudge and wrap each piece in plastic wrap and foil, then place all of the pieces together in an airtight container.
Leftovers from this peppermint bark recipe will last for up to 2-3 months in the freezer — let them thaw in the refrigerator overnight before serving.
Kitchen Tools You Will Need
- 8×8 Pan
- Parchment Paper – Prevents your fudge from sticking and makes cleanup a breeze!
- Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
- A Sharp Knife – The best way to cut through fudge is with a sharp knife that’s been run under hot water. Perfect slices with little mess!
Peppermint Bark Recipe FAQ
Can I use any type of chocolate?
Absolutely! My favorite traditional peppermint bark recipe calls for a combination of dark and white chocolate, but you can customize it to your preferences.
You could even create more layers. I personally love the idea of incorporating a third milk chocolate one!
Can I use real peppermint oil instead of peppermint extract?
You can, but proceed with caution! Peppermint oil is a lot stronger than extract. Start slowly and add just a few drops. Do a taste test to determine if you need more.
Remember: you can always add extra, but once the oil is incorporated into the white chocolate, there’s not much else to do but start completely over.
How long does peppermint fudge need to set before cutting?
It needs at least 2 hours. You can speed up the process by allowing the fudge to set in the fridge.
Patience is key here but it’s worth it for the best texture!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Fudge Recipes
Easy Peppermint Bark Fudge Recipe
Donna Elick
Peppermint Bark Fudge is like a peppermint bark recipe but in fudge form! It’s super easy and would make for the perfect holiday gift!!
5 stars from 1 review
Tried this recipe?Please comment and review!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 3 minutes mins
cooling time 2 hours hrs
Total Time 2 hours hrs 18 minutes mins
Course Dessert
Cuisine American
Method Microwave
Servings 16 -32 pieces
Ingredients
- 1 1/2 cups dark chocolate chips, or semi-sweet
- 14 ounce can sweetened condensed milk (divided)
- 3 tablespoons unsalted butter, room temperature, divided
- 1 teaspoon vanilla extract
- 1 1/2 cups white baking chips, good quality
- 1/2 teaspoon peppermint extract
- 8 candy canes, crushed
Instructions
Prepare the Pan: Line a small square pan (8×8 or similar size) with parchment paper or use sprayed aluminum foil.
Crush Candy Canes: Place the candy canes in a sealed plastic bag and gently crush them with a rolling pin.
Prepare the Dark Chocolate Layer: In a microwave-safe bowl, combine the dark chocolate chips, half of the sweetened condensed milk, and 1 tablespoon of butter. Microwave in 20-second bursts, stirring each time, until melted (usually less than 2 minutes). Do not overcook.
Add Vanilla and Chill: Stir until all the dark chocolate mixture is melted, then add the vanilla extract. Stir until smooth, pour into the prepared pan, and smooth the surface. Place it in the freezer for a few minutes.
Prepare the White Chocolate Peppermint Layer: In another microwave-safe bowl, combine the white baking chips, the remaining half of the sweetened condensed milk, and 2 tablespoons of butter. Microwave in 20-second bursts, stirring each time, until melted (usually less than 2 minutes). Do not overcook.
Add Peppermint and Candy Canes: Stir to ensure all the white chocolate mixture is melted, then add the peppermint extract. Stir until smooth, and mix in 1/4 cup of crushed candy canes. Pour this mixture over the dark chocolate layer and smooth.
Sprinkle Crushed Candy Canes: Sprinkle the remaining crushed candy canes over the top.
Chill the Fudge: Cover the fudge with plastic wrap and chill it in the fridge for 2 hours.
Cut and Serve: Lift the fudge from the baking dish by pulling up the parchment paper. Place it on a cutting board and cut it into squares of the desired size. Serve at room temperature. Enjoy!
Donna’s Notes
DONNA’S KITCHEN TIP
How to Cut Fudge
Cutting fudge can be a sticky situation if you don’t do it right. To achieve neat, even squares, follow these steps:
1. Chill the Fudge: Before cutting, make sure your fudge is properly chilled. It should be firm but not rock-hard. Refrigerating it for a few hours or overnight works best.
2. Use a Sharp Knife: A sharp knife is essential to prevent the fudge from sticking and crumbling. You can dip it in hot water to make the process even smoother.
3. Evenly Sized Cuts: Measure and mark where you want to cut, creating guidelines for even pieces. This step helps ensure uniform fudge portions.
4. Cut with a Gentle Sawing Motion: Place the knife on the marked spot and use a gentle sawing motion to cut through the fudge. Press down slowly but avoid using excessive force.
5. Clean the Knife: After each cut, wipe the knife clean to prevent buildup and sticking.
6. Shape Options: Fudge can be cut into squares, rectangles, diamonds, or other shapes. The choice is yours!
Remember, practice makes perfect, and cutting fudge may be a bit messy at first, but it’s worth it for those delicious, shareable pieces.
Nutrition
Serving: 1 | Calories: 282cal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 18mg | Sodium: 65mg | Sugar: 29g | Fiber: 1g | Calcium: 156mg | Iron: 0.3mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published December 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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