Description
This Peppermint Bark Fudge recipe combines rich semi-sweet chocolate and creamy white chocolate layers infused with cool peppermint flavor and crushed candy canes. Perfect for holiday gifting or festive snacking, the fudge features a smooth, melt-in-your-mouth texture with a delightful crunch from candy cane garnishes. Made on the stovetop with simple ingredients, it sets in the refrigerator for an easy, no-bake treat.
Ingredients
Scale
Chocolate Layer
- 1/2 cup + 1 Tablespoon (195g/135ml) sweetened condensed milk (half of a can)
- 1 and 1/2 cups (270g) semi-sweet chocolate chips
- 2 Tablespoons (12g) marshmallow creme
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
White Chocolate Layer
- 1/2 cup + 1 Tablespoon (195g/135ml) sweetened condensed milk (the other half of the can)
- 1 and 1/2 cups (270g) white chocolate chips
- 2 Tablespoons (12g) marshmallow creme
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 1/3 cup (45g) crushed candy canes, plus 1 extra tablespoon for garnish
Instructions
- Prepare Pan: 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 after it sets. Set aside.
- Make Chocolate Layer: In a medium saucepan over medium heat, combine 1/2 cup plus 1 tablespoon sweetened condensed milk, semi-sweet chocolate chips, and marshmallow creme. Stir constantly until melted and smooth. Remove from heat and stir in vanilla and peppermint extracts. Spread the mixture evenly into the prepared pan using a small offset spatula for best results. Place the pan in the refrigerator while preparing the next layer.
- Clean Saucepan: Wipe the saucepan clean with a paper towel or wash and dry it carefully as it may be warm.
- Make White Chocolate Layer: Using the same saucepan over medium heat, combine the remaining 1/2 cup plus 1 tablespoon sweetened condensed milk, white chocolate chips, and marshmallow creme. Stir constantly until melted and smooth; this mixture will be thinner. Remove from heat and stir in vanilla, peppermint extracts, and 1/3 cup crushed candy canes.
- Assemble: Pour the white chocolate layer evenly over the chilled chocolate layer. Sprinkle with the reserved crushed candy canes for garnish.
- Set Fudge: Cover the pan with aluminum foil and refrigerate for at least 4 hours or overnight until completely firm.
- Serve: Remove the fudge by lifting the foil or parchment paper from the pan, peel off the lining, and cut into 1-inch squares.
- Storage: Store the covered fudge at room temperature for up to 1 week or refrigerate for 2 to 3 weeks. Stack pieces with parchment paper between layers in an airtight container for best freshness.
Notes
- For easy removal, make sure to line the pan with foil or parchment paper with sufficient overhang.
- Use a small offset spatula to spread layers evenly for a neat finish.
- Wiping the saucepan between layers prevents flavor mixing and ensures clean melted chocolate.
- Marshmallow creme adds smoothness and a chewy texture to the fudge.
- Adjust crushed candy cane quantity based on desired peppermint crunch intensity.
- Fudge needs sufficient refrigeration time to set properly; do not rush this step.
- Store fudge in an airtight container with parchment layers to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: peppermint bark fudge, holiday fudge recipe, peppermint fudge, Christmas fudge, white chocolate fudge, semi-sweet chocolate fudge, candy cane fudge, no bake fudge
