This peppermint fudge brings together creamy white chocolate and refreshing mint in the most incredible way. I’ve been making this peppermint fudge every December for years, and it’s become the recipe everyone asks for—smooth, minty, and absolutely perfect for gift-giving or keeping all to yourself.
SERVES: 4 | PREP: 15 MIN | COOK: 10 MIN | TOTAL: 3 HRS 25 MIN (includes chilling)
Ingredients
Base Ingredients
| Ingredient | Amount |
|---|---|
| White chocolate chips | 2 cups (12 oz) |
| Sweetened condensed milk | ¾ cup (7 oz) |
| Unsalted butter | 2 tablespoons |
| Pure peppermint extract | ¾ teaspoon |
| Salt | ⅛ teaspoon |
Topping Ingredients
| Ingredient | Amount |
|---|---|
| Candy canes, crushed | 3 medium (about ½ cup crushed) |
| Mini chocolate chips (optional) | ¼ cup |
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Line an 8×8 inch baking pan with parchment paper, leaving about 2 inches hanging over two opposite sides. This creates handles you’ll use later to lift the fudge out cleanly. Don’t skip this step—it makes removing your peppermint fudge so much easier.
Step 2: Place your candy canes in a ziplock bag and seal it completely. Use a rolling pin or the bottom of a heavy measuring cup to crush them into pieces ranging from fine powder to small chunks. The variety of sizes creates beautiful texture.
Step 3: Set out all your ingredients on the counter. Have your peppermint extract measured and ready because once the chocolate melts, things move quickly.
Phase 2: Creating the Fudge Base (8 minutes)
Step 4: Add 2 cups white chocolate chips, ¾ cup sweetened condensed milk, and 2 tablespoons butter to a medium saucepan. Place over low heat—this is crucial because white chocolate burns easily at high temperatures.
Step 5: Stir constantly with a silicone spatula, scraping the bottom and sides of the pan. You’ll notice the mixture starts looking grainy at first—that’s normal. Keep stirring for about 5-6 minutes until everything melts into a smooth, glossy mixture.
Step 6: Once completely smooth (no lumps of chocolate remaining), remove the pan from heat immediately. White chocolate continues cooking from residual heat, so getting it off the burner prevents scorching.
Step 7: Add ¾ teaspoon peppermint extract and ⅛ teaspoon salt. Stir vigorously for 30 seconds until the extract distributes evenly throughout. You’ll smell that wonderful minty aroma right away.
Step 8: Taste the mixture carefully (it’s hot!) and adjust the peppermint if needed. Some extracts are stronger than others, so add another ⅛ teaspoon if you want more mint punch.
Phase 3: Setting and Finishing (10 minutes active, 3+ hours chilling)
Step 9: Pour the fudge mixture into your prepared pan. Use your spatula to spread it into an even layer, pushing it all the way to the corners. The surface doesn’t need to be perfectly smooth—a few swirls add character.
Step 10: Working quickly while the fudge is still warm, sprinkle the crushed candy canes evenly over the top. Press them down gently with your palm or the back of a spoon so they stick to the surface.
Step 11: If using mini chocolate chips, scatter them over the candy cane layer now. The warmth of the fudge will slightly melt them, creating a beautiful marbled effect.
Step 12: Place the pan in the refrigerator uncovered for 3 hours minimum, or until the fudge feels completely firm when you press the center. I usually make this in the evening and let it chill overnight.
Phase 4: Cutting and Serving (2 minutes)
Step 13: Lift the fudge out of the pan using those parchment paper handles. Place it on a cutting board. Let it sit at room temperature for 5 minutes—this prevents cracking when you cut it.
Step 14: Use a sharp knife to cut the fudge into 16 squares (4 cuts each direction). Wipe your knife clean between cuts for neat edges.
Step 15: Arrange your peppermint fudge pieces on a serving plate. The candy cane pieces will sparkle beautifully under kitchen lights.
Chef’s Notes
Temperature Control: White chocolate is temperamental. Keep your heat on low and stir constantly. If you see any separation (oil pooling), remove from heat immediately and whisk vigorously—it usually comes back together.
Extract Quality: Pure peppermint extract delivers better flavor than imitation. The difference is noticeable in this peppermint fudge recipe where mint is the star flavor.
Candy Cane Freshness: Fresh candy canes crush more easily and taste better. Old ones get sticky and difficult to work with. Buy them at the start of the season when they’re freshest.
Serving Size: Each piece is rich and satisfying. For serving 4 people, I recommend 4 pieces per person, which perfectly uses all 16 squares with none leftover getting stale.
Nutrition Information (Per Serving – 4 pieces)
- Calories: 485
- Protein: 6g
- Carbohydrates: 68g
- Fat: 22g
- Saturated Fat: 14g
- Sugar: 62g
- Fiber: 0g
Creative Variations
Dark Chocolate Peppermint Fudge: Replace 1 cup of the white chocolate chips with dark chocolate chips for a sophisticated twist. This creates beautiful contrast and cuts the sweetness slightly. If you enjoy layered fudge flavors, try my maple fudge for another rich variation.
Oreo Peppermint Fudge: Crush 6 Oreo cookies and fold them into the fudge mixture before pouring into the pan. Top with candy canes as usual. The chocolate cookie pieces add wonderful texture.
Peppermint Bark Fudge: Create two layers by making one batch with white chocolate and one with semi-sweet chocolate. Pour the dark layer first, chill for 1 hour, then add the white peppermint layer on top. For another indulgent layered treat, check out my salted caramel fudge.
Espresso Peppermint Fudge: Add 1 teaspoon instant espresso powder along with the peppermint extract. The coffee flavor enhances the mint beautifully and makes it taste more grown-up.
Storage & Reheating
Refrigerator Storage: Keep your peppermint fudge in an airtight container with parchment paper between layers. It stays fresh for 2 weeks in the fridge. The candy cane topping may get slightly sticky after a few days—that’s normal.
Freezer Storage: Wrap individual pieces in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Room Temperature: This fudge softens at room temperature, especially in warm kitchens. Keep it chilled until 15 minutes before serving for best texture.
Gift Packaging: Layer pieces between wax paper in a decorative tin. Store the tin in the fridge until you’re ready to gift it. Include a note that it should be refrigerated.
Troubleshooting Common Problems
Problem: Fudge won’t set firm The mixture wasn’t cooked long enough to properly melt and combine. The chocolate needs to reach full melting point. Next time, ensure there are absolutely no lumps remaining before removing from heat. Place the pan back in the fridge for an additional 2-3 hours.
Problem: Grainy texture instead of smooth White chocolate seized from too much heat or moisture. This happens when water droplets get into the chocolate or the heat is too high. Prevention: keep all utensils completely dry and use low heat only. If it happens, try whisking in 1 tablespoon of warm milk to smooth it out.
Problem: Fudge is too soft even after chilling You may have used too much condensed milk or not enough chocolate. The ratio needs to be exact. Also, cheap white chocolate chips (the kind made with vegetable oil instead of cocoa butter) won’t set properly. Next time, use quality chips with cocoa butter listed in the ingredients.
Problem: Candy cane topping fell off The fudge had already cooled too much when you added the topping. Crushed candy canes need slight warmth to stick. Next time, add the topping within 2 minutes of pouring the fudge into the pan while it’s still tacky.
Problem: Peppermint flavor is too weak Extract potency varies by brand. Some bottles sit on shelves for months and lose strength. Always taste the mixture before pouring and adjust. You can safely add up to 1 teaspoon total extract without overpowering the chocolate.
Equipment Essentials
- 8×8 inch baking pan – Glass or metal both work
- Parchment paper – For easy removal
- Medium saucepan – Heavy-bottomed prevents scorching
- Silicone spatula – For constant stirring
- Measuring cups and spoons – Accuracy matters in fudge
- Rolling pin – For crushing candy canes
- Ziplock bag – Prevents candy cane pieces from flying everywhere
- Sharp knife – For clean cuts
- Cutting board – Protects your counter
Shopping List
Baking Aisle
- White chocolate chips (12 oz bag)
- Peppermint extract (pure, not imitation)
- Mini chocolate chips (optional)
Canned Goods Aisle
- Sweetened condensed milk (14 oz can)
Dairy Section
- Unsalted butter
Seasonal/Candy Aisle
- Candy canes (3 medium)
Baking Supplies
- Parchment paper
5 Success Secrets
1. Use Real White Chocolate: Check the ingredient list—it should contain cocoa butter, not palm kernel oil. Real white chocolate sets firmer and tastes significantly better. The few extra dollars make a huge difference in your peppermint fudge.
2. Measure Extract Carefully: Peppermint extract is incredibly potent. Start with the recommended ¾ teaspoon and taste before adding more. Too much creates an almost medicinal flavor that masks the white chocolate.
3. Crush Candy Canes Fresh: Don’t use pre-crushed peppermint candies from the store. Fresh-crushed candy canes have brighter flavor and prettier color. Crush them just before using for maximum freshness.
4. Full Chilling Time Matters: I know waiting 3 hours seems long, but cutting into warm fudge creates a messy disaster. The texture won’t be right, and pieces won’t hold their shape. Patience pays off with perfect squares.
5. Store Cold, Serve Cool: This isn’t traditional room-temperature fudge. Keep it refrigerated and take it out just 15 minutes before serving. This timing gives you the perfect texture—firm enough to hold its shape but soft enough to bite easily.
This peppermint fudge makes holiday baking feel effortless. The combination of creamy white chocolate and refreshing mint creates something special that looks impressive but comes together in just 15 minutes of active work. Make a batch this week and watch it disappear!
