Ingredients

1/2 cup + 1 Tablespoon (195g/135ml) sweetened condensed milk (half of a can), divided

1 and 1/2 cups (270g) semi-sweet chocolate chips

2 Tablespoons (12g) marshmallow creme, divided

1/2 teaspoon pure vanilla extract, divided

1/4 teaspoon peppermint extract, divided

1 and 1/2 cups (270g) white chocolate chips

1/3 cup (45g) crushed candy canes, plus 1 extra Tablespoon for garnish

Instructions

Step 1: Line an 8-inch or 9-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang to lift out the fudge easily once set. Set aside.

Step 2: For the chocolate layer, combine 1/2 cup + 1 Tablespoon sweetened condensed milk, semi-sweet chocolate chips, and 1 Tablespoon marshmallow creme in a medium saucepan over medium heat. Stir constantly until the chocolate melts and the mixture is smooth. Remove from heat and stir in 1/2 teaspoon vanilla and 1/4 teaspoon peppermint extracts. Spread evenly into the prepared pan and refrigerate while making the next layer.

Step 3: Wipe the saucepan clean using a paper towel or wash and dry it carefully.

Step 4: For the white chocolate layer, combine the remaining 1/2 cup + 1 Tablespoon sweetened condensed milk, white chocolate chips, and 1 Tablespoon marshmallow creme in the saucepan over medium heat. Stir constantly until white chocolate melts and mixture is smooth. Remove from heat and stir in 1/2 teaspoon vanilla, 1/4 teaspoon peppermint extracts, and 1/3 cup crushed candy canes.

Step 5: Pour the white chocolate mixture over the chilled chocolate layer and spread evenly. Sprinkle with extra crushed candy canes if desired.

Step 6: Cover the pan with foil and refrigerate for at least 4 hours or overnight until fully set.

Step 7: Lift the fudge out of the pan using the foil or parchment overhang, peel away the lining, and cut into 1-inch squares to serve.

Tips & Variations

Use a small offset spatula to spread the fudge layers smoothly and evenly.

For a stronger peppermint flavor, you can increase the peppermint extract slightly, but be careful not to overpower the chocolate.

Try substituting crushed peppermint sticks for candy canes or adding a sprinkle of sea salt on top for a sweet-salty twist.

If you prefer a nutty crunch, fold in chopped nuts like pecans or almonds into the white chocolate layer before setting.

Storage

Store the fudge in an airtight container, layering pieces between parchment paper to prevent sticking. It stays fresh at room temperature for up to one week or in the refrigerator for 2–3 weeks. To serve after refrigeration, allow the fudge to come to room temperature for a few minutes to soften slightly before cutting or eating.

FAQs

Can I use regular marshmallow instead of marshmallow creme?

Marshmallow creme works best here because it melts smoothly into the chocolate, but you can try melting regular marshmallows with the sweetened condensed milk. Just be sure to stir constantly to avoid burning.

Can I make this fudge without sweetened condensed milk?

Sweetened condensed milk is key to the creamy texture of this fudge. Without it, the fudge may turn out grainy or too firm. For a substitute, you could try homemade condensed milk, but results may vary.