Rich, creamy, 3-Ingredient Peppermint Fudge is a Christmas classic that’s super simple to make, perfectly pretty, and decadently delicious!
Always a holiday favorite, this 3 Ingredient Peppermint Fudge recipe combines semi-sweet chocolate chips, sweetened condensed milk, and peppermint extract for a soft, minty-sweet treat that’s topped with crushed candies. Melt, mix, chill, and enjoy!
What Makes this THE BEST Fudge Recipe
Here’s what I LOVE LOVE LOVE about this Peppermint Fudge recipe: 1) It uses three pantry staple ingredients. THREE. 2) It’s quick and easy – only takes a very few minutes to melt and mix. 3) It’s so pretty and looks amazing on a tiered tray or a Christmas dessert board with cookies, gingerbread, nuts, fruit, etc. 4) It makes adorable homemade holiday gifts for friends, neighbors, and teachers. 5) It’s versatile! Substitute milk chocolate or white chocolate (or layers of each) for a variety of flavors and colors!
Other Holiday Treat Recipes
- Chocolate Chip Snowball Cookies are amazing additions to your Christmas platters and holiday goodie bags!
- Christmas Wreath Cookies are festive in green and red, and fun to make with the kids!
Ingredients
Chocolate: We’re using semi-sweet chocolate chips for this recipe (I like Ghirardelli’s best!)
Milk: Canned sweetened condensed milk makes this fudge rich and creamy!
Extract: Peppermint extract adds minty flavor to the fudge.
Garnish: A sprinkle of crushed peppermint candy adds a pop of crunch and color to this decadent treat! This is optional, but it makes for a fun, festive fudge!
How to Make Easy Peppermint Fudge
STEP ONE: Line an 11×7 glass baking dish with parchment paper and set aside. Place the peppermints into a zip-top bag and crush with a rolling pin or meat mallet. Set aside.
STEP TWO: To a heavy-bottomed saucepan, add the sweetened condensed milk, the semi-sweet chocolate chips, and peppermint extract over medium-low heat. (DO NOT use high heat!) Stir continuously until it is thoroughly creamy and melty.
STEP THREE: Remove from the heat and pour into the lined baking pan. Garnish with the crushed peppermint candy, pressing it slightly into the top of the fudge.
STEP FOUR: Allow the fudge to set on the counter for at least 1 hour, or refrigerate until firm enough to cut. Slice into 1-inch squares (I do a 4×7 grid) and enjoy!
Tips for Success
- Either regular or soft peppermint candy (mints or sticks) will crush up nicely to garnish this fudge recipe.
- If you choose to microwave the chocolate chips, do so slowly, in increments of 10-15 seconds, and stir thoroughly after each increment.
- Don’t skip the parchment paper in the pan – this allows you to lift out the entire block of fudge for easy cutting.
- If you don’t have parchment paper, line the pan with aluminum foil and lightly spray it with non-stick cooking spray.
- To crush the peppermint candy, toss a few pieces in a zip-top bag, lay the baggie on a cutting board, and whack it with a rolling pin.
- Sprinkle the candies onto the fudge while the chocolate is still soft and warm, and gently press them into the top.
Can You Make Fudge in the Microwave?
You betcha! But it’s ESSENTIAL to do so slowly and gently. If you overheat chocolate chips (or baking chocolate) it gets grainy and loses its creamy smooth texture. So put the chocolate chips in a microwave-safe bowl and microwave at 20-second intervals, adding in the sweetened condensed milk after the second interval. After 3 or 4 rounds, the chocolate should be soft enough to stir until completely smooth and creamy.
Using the microwave may be less messy than heating the chocolate over a double boiler on the stove, but it’s also easier to ruin. So, if you go the microwave route, just be aware and heat slowly, stirring often.
What’s the Best Way to Store Fudge?
Homemade fudge is best stored in an airtight container at room temperature. It will easily last a week this way. You can also freeze fudge for up to 2 months. Lift the entire block of fudge out of the pan, then double-wrap it in plastic wrap and foil to keep it from freezer burn. Thaw overnight on the counter before serving.
Other Fabulous Festive Fudge Recipes
- White Chocolate Cranberry Pistachio Fudge
- Eggnog Fudge
- White Chocolate Fudge
- Chocolate Pumpkin Fudge
- Tiger Butter Fudge
- Orange Creamsicle Fudge
*This post originally posted on 12/08/2015.
Ingredients
Chocolate Layer
- 14 ounces sweetened condensed milk
- 3 ½ cups semi-sweet chocolate chips
- 1 teaspoon peppermint extract
- ¼ cup peppermint candies crushed, for garnish (optional)
Instructions
- Line a 7-inch x 11-inch baking dish with parchment paper. Set aside.
- To a heavy-bottom medium saucepan, add the sweetened condensed milk, chocolate chips, and peppermint extract. Place over medium-low heat. (Do not use high heat or you may burn your fudge!)
- Heat the fudge ingredients, stirring often until the chocolate is fully melted and everything is evenly incorporated, about 5-8 minutes.*If you notice the chocolate is heating too much and getting thick and crumbly, turn the heat down.
- Remove from the heat and pour the mixture into the prepared baking dish. Sprinkle crushed peppermints over the top of the fudge for garnish if desired.
- Let the fudge set up on the counter for at least 1 hour. You can speed this process by putting it in the fridge.
- Cut into 1-inch squares (4×7 grid) and enjoy!
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