Best-Ever Chocolate Peppermint Fudge Recipe

Chocolate Peppermint Fudge is smooth, creamy and perfect for the holiday season. Top with Christmas sprinkles for even more holiday flare!

You guys. Don’t hate me.

I’m sharing a Christmas recipe today. Yes, I know. It isn’t even Thanksgiving yet. Why the heck would I share a Christmas recipe? And really, last year I REFUSED to share any until after Thanksgiving. But I’ve been browsing Pinterest and everyone seems to be excited about the Christmas recipes and decorations. My Christmas Galore Pinterest Board has been getting some action – repins, new followers. I have to be a good little food blogger and keep up with the food trends so I don’t get left behind. Which brings me to this Chocolate Peppermint Fudge.

It’s crazy good fudge. It’s the kind of fudge that you want to hoard and keep to yourself. Or share with friends and family, if you can get over the hoarding part. And it’s easy to make, too. 6 ingredients plus sprinkles, if you’re into sprinkles. But who the heck isn’t into sprinkles?

Are you ready for the holiday season? Are you ready for Christmas? I’m as ready as I’m going to be. Just about. I refuse to put my decorations up until after Thanksgiving. My fall decorations are still lining my shelves. My fall wreath is still on my front door. And I still have pumpkin scented candles and Glade plugins all over my house. Christmas, I am not ready for your decorations and scents yet. But I am oh so ready for the delicious treats.

Skip to My Special Recipe!

Why This Chocolate Peppermint Fudge Recipe Works

Fudge has been a beloved American confection for over a century, with its origins tracing back to women’s colleges in the late 1800s. The earliest recipes were tricky, involving candy thermometers and precise temperatures. Thankfully, modern fudge recipes, especially “cheater” fudge using sweetened condensed milk, have made it accessible for everyone. This easy method guarantees a creamy, smooth texture without all the fuss.

This recipe builds on that wonderfully simple foundation. The combination of chocolate and peppermint is a holiday classic for a reason. The deep, comforting flavor of chocolate pairs beautifully with the cool, bright zing of peppermint. It’s festive, it’s nostalgic, and it just tastes like Christmas. This version uses both peppermint baking chips and festive sprinkles to really drive that holiday feeling home.

So, what makes my specific recipe stand out from the crowd? The secret is a teaspoon of coffee extract.

I know what you might be thinking, coffee in peppermint fudge? But trust me on this. The coffee extract doesn’t make the fudge taste like a mocha. Instead, it acts as a flavor enhancer. It deepens the cocoa notes of the chocolate, making them taste richer and more complex. This enhanced chocolate flavor provides the perfect backdrop for the peppermint, making the minty notes taste even brighter and more distinct. It’s that little touch that takes this Chocolate Peppermint Fudge from simply “good” to absolutely “unforgettable.” It’s the kind of subtle twist that will have people asking for your secret.

Ingredients for Chocolate Peppermint Fudge

The beauty of this recipe is its simplicity. We’re using just a handful of ingredients to create something truly special. But as with any simple recipe, the quality of your ingredients really matters. Using good chocolate and pure extracts will make all the difference in the final flavor and texture of your fudge.

Here’s what you’ll need to have on hand:

• 3 C semi-sweet chocolate chips
• 1 14oz can of sweetened condensed milk
• 3/4 C Andes Peppermint Baking Chips
• 1/2 tsp vanilla extract
• 1 tsp coffee extract
• 1 tbsp butter
• Sprinkles for topping

For the semi-sweet chocolate chips, I recommend using a brand you love to eat on its own, like Ghirardelli or Guittard. A higher quality chip melts more smoothly and has a much richer chocolate flavor, which is the backbone of our fudge.

The sweetened condensed milk is what makes this fudge so easy and foolproof. It provides the sugar, milk, and fat all in one can, creating that signature creamy texture without a candy thermometer. Make sure you grab sweetened condensed milk, not evaporated milk. They are not interchangeable!

And now for my secret weapon: the coffee extract. This is the key that unlocks the deepest chocolate flavor. It’s a small amount, but it has a huge impact. You can find coffee extract in the baking aisle of most grocery stores, right next to the vanilla. Please don’t skip it. It truly elevates this Chocolate Peppermint Fudge to the next level.

Step-by-Step Instructions For Making Chocolate Peppermint Fudge

This fudge comes together so quickly, you’ll be amazed. The whole process happens right in the microwave, which means less cleanup and more time for you to enjoy the holidays. Just follow these simple steps for perfect, creamy fudge every single time.

Step 1: Prepare Your Baking Dish

First things first, let’s get our pan ready. Take an 8×8 inch baking dish and line it with a sheet of aluminum foil. Try to leave a little bit of foil hanging over the sides to use as “handles” later. This little trick makes it so much easier to lift the entire block of fudge out of the pan for cutting. Once it’s lined, give the foil a light coating of cooking spray and gently wipe away any excess with a paper towel. This ensures the fudge releases cleanly without being greasy.

Step 2: Melt the Chocolate Base

In a large, microwave-safe bowl, preferably glass as it heats more evenly, combine your semi-sweet chocolate chips, the entire can of sweetened condensed milk, and the tablespoon of butter. Give it a quick stir to get everything acquainted. Microwave the mixture on high for one minute. Remove the bowl, which will be hot, and stir everything thoroughly. The chocolate won’t be fully melted yet. Return it to the microwave for another minute. Stir again. At this point, it should be almost completely smooth. If a few stubborn chips remain, the residual heat and stirring should melt them. Avoid overheating, as this can cause the chocolate to seize and become grainy. The mixture will look very thick, and that’s exactly what you want.

Step 3: Stir in the Flavor

Once your chocolate base is smooth and melted, it’s time to add the magic. Pour in the vanilla extract and the coffee extract. Stir them in until they are completely incorporated. Now, gently fold in the Andes Peppermint Baking Chips. You want to mix them in just enough to distribute them evenly, without stirring so much that they melt completely into the fudge. We want those little pockets of peppermint crunch.

Step 4: Spread and Decorate

Quickly scrape the fudge mixture from the bowl into your prepared baking dish. It will be thick, so use a spatula or the back of a spoon to spread it into an even layer, pushing it all the way to the corners. If you’re using sprinkles, now is the time to add them! Scatter them generously over the top of the fudge and gently press them in with your hand so they adhere as the fudge sets.

Step 5: Chill Until Firm

Cover the baking dish with plastic wrap or foil and place it in the refrigerator. Let it chill for at least one to two hours, or until it is completely firm to the touch. Once it’s set, you can use the foil handles to lift it right out of the pan for easy cutting. Your delicious Chocolate Peppermint Fudge is ready!

How To Serve Chocolate Peppermint Fudge

Once your fudge is set and cut into perfect little squares, the fun part begins. This Chocolate Peppermint Fudge is a star on its own, but it also plays very well with others. It’s the perfect treat to have on hand for holiday guests, to give as a homemade gift, or to arrange on a festive dessert platter.

For casual gatherings or just a sweet treat after dinner, I love to serve the fudge squares on a simple white plate. The contrast makes the dark chocolate and festive sprinkles pop, making it look as good as it tastes. It’s absolutely divine served alongside a cup of hot coffee or a rich hot cocoa, as the warm beverage perfectly complements the cool peppermint.

If you’re looking to create a more impressive spread for a party, consider these ideas:

• On a Holiday Cookie Tray: Arrange the fudge squares among your other favorite Christmas cookies and candies. It adds a rich, chewy texture to the platter and is always one of the first things to disappear.
• As Part of a Dessert Board: Create a dessert “charcuterie” board. Place a pile of fudge in the center and surround it with things like pretzels, fresh berries, shortbread cookies, and mini marshmallows for a fun, interactive dessert experience.
• Packaged as a Gift: This fudge makes a wonderful homemade gift. Line a small holiday tin or box with parchment paper and fill it with fudge squares. Tie it with a pretty ribbon, and you have a thoughtful, delicious present for neighbors, teachers, or coworkers.

You can also get creative with individual servings. Try crumbling a square of fudge over a scoop of vanilla bean or peppermint ice cream for a decadent sundae. The possibilities are truly endless for this versatile and crowd-pleasing treat.

How To Store & Reuse Chocolate Peppermint Fudge Leftovers

One of the best things about this fudge is that it keeps beautifully, so you can make it ahead of time before the holiday rush really kicks in. Proper storage is key to keeping it fresh and delicious. While you chill it in the refrigerator to set, its best texture is actually at room temperature.

To store your fudge, cut it into squares and place them in an airtight container. I like to separate the layers with a sheet of parchment or wax paper to prevent the pieces from sticking together. You can store the container in a cool, dry place at room temperature for up to a week. If your kitchen is particularly warm, or if you want it to last longer, you can store it in the refrigerator for up to two weeks. Just be sure to let it sit out for about 15-20 minutes before serving to let it soften up a bit.

If you find yourself with leftover fudge (which is a rare occasion in my house!), there are some wonderful ways to reuse it:

• Fudge-Stuffed Cookies: Press a small square of fudge into the center of your favorite chocolate chip or brownie cookie dough before baking. It will melt into a gooey, decadent center.
• Instant Hot Fudge Sauce: Place a few squares of fudge in a microwave-safe bowl with a splash of milk or cream. Heat in 30-second increments, stirring in between, until you have a smooth, rich sauce perfect for pouring over ice cream or pound cake.
• Holiday Brownie Upgrade: Chop up the leftover fudge and fold the pieces into your favorite brownie batter before baking. It adds an extra layer of chocolate-peppermint goodness.

Storing and repurposing your fudge is simple, ensuring that not a single delicious bite goes to waste. It’s the perfect make-ahead treat that keeps on giving throughout the holiday season.

Substitutions & Variations For Chocolate Peppermint Fudge

This Chocolate Peppermint Fudge recipe is fantastic as is, but it’s also a wonderful canvas for your own creativity. Don’t be afraid to play around with different flavors and textures to make it your own. Whether you need to accommodate a dietary preference or you’re just in the mood for something different, here are a few ideas to get you started.

Remember that changing ingredients can affect the final texture, so it might take a little experimenting to get it just right. But that’s half the fun of cooking, isn’t it?

Here are some of my favorite substitutions and fun variations:

• Swap the Chocolate: If you’re a dark chocolate lover, feel free to substitute the semi-sweet chips for bittersweet or dark chocolate chips (60% cacao or higher) for a less sweet, more intense fudge. For a completely different take, try making it with white chocolate chips for a beautiful “Peppermint Bark” fudge.
• Play with Extracts: If you want an even more intense peppermint flavor, you can swap the vanilla extract for a quarter teaspoon of pure peppermint extract. Be careful, a little goes a long way! You could also try almond extract for a nutty note that pairs surprisingly well with chocolate and mint.
• Add a Little Crunch: For more texture, consider folding in a half cup of chopped nuts like walnuts or pecans along with the peppermint chips. You could also sprinkle the top with crushed candy canes instead of or in addition to the sprinkles for a classic holiday crunch.
• Make it Swirled: For a pretty visual effect, melt 1 cup of white chocolate chips separately with a few tablespoons of sweetened condensed milk. Drop spoonfuls of the white chocolate mixture over the dark chocolate fudge after you’ve spread it in the pan. Use a knife to gently swirl the two together before chilling.

These are just a few ideas to spark your imagination. Feel free to mix and match to create your perfect batch of holiday fudge. The most important thing is to have fun with it!

Chocolate Peppermint Fudge

Yield: 16 pieces of fudge

Prep Time: 10 minutes

Total Time: 10 minutes

Chocolate Peppermint Fudge is smooth, creamy and perfect for the holiday season. Top with Christmas sprinkles for even more holiday flare!

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Ingredients

• 3 C semi-sweet chocolate chips
• 1 14oz can of sweetened condensed milk
• 3/4 C Andes Peppermint Baking Chips
• 1/2 tsp vanilla extract
• 1 tsp coffee extract
• 1 tbsp butter
• Sprinkles for topping

Instructions

1. Line an 8x8 baking dish with foil. Spray with cooking spray to lightly coat. Wipe away any excess cooking spray with a paper towel.
2. Place the chocolate chips, sweetened condensed milk and butter in a large microwave safe bowl. Glass is best to use. Stir and then heat in 1 minute increments, stirring between each increment. Repeat this process until the chocolate chips are completely melted. Do not overheat. You will probably only need to heat for a total of 2-3 minutes. The mixture will be thick. That's ok.
3. Stir in the vanilla and coffee extracts. Then carefully mix in the peppermint baking chips.
4. Scrape into the prepared baking dish and smooth the top with the backside of a wooden spoon or a plastic spatula. Top with sprinkles, if desired.
5. Cover and refrigerate for 1-2 hours or until firm.
6. Best served at room temperature but you can store in a refrigerator for up to 2 weeks.

Notes

I was trying to achieve a peppermint mocha flavor but the coffee extract was not strong enough. If you want to have a stronger coffee flavor, you could try eliminating the vanilla extract and replacing with coffee extract.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 339 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 16mg Sodium: 69mg Carbohydrates: 47g Net Carbohydrates: 0g Fiber: 2g Sugar: 42g Sugar Alcohols: 0g Protein: 5g

5 FAQs About Chocolate Peppermint Fudge

Here are some straightforward answers to the most common questions I receive about this Chocolate Peppermint Fudge recipe.

Why is my Chocolate Peppermint Fudge grainy or oily?

A grainy or oily fudge is almost always a sign that the chocolate was overheated, a process known as “seizing.” When chocolate gets too hot too quickly, the cocoa solids and cocoa butter separate, resulting in a clumpy, grainy texture and sometimes a greasy film on top. The microwave is convenient, but it can also be powerful and heat unevenly, which is why the instructions are so specific.

To prevent this, always use a microwave-safe glass bowl, as glass heats more evenly than other materials. Most importantly, heat the chocolate mixture in short intervals, like the 1-minute increments I recommend, and stir thoroughly between each one. This allows the heat to distribute and melts the chocolate gently. Often, after the second interval, the residual heat in the bowl is enough to melt the remaining chips with just a bit of stirring. Patience is key here. Rushing the melting process is the quickest way to end up with a less-than-perfect batch.

Can I make this Chocolate Peppermint Fudge on the stovetop instead of the microwave?

Absolutely! If you don’t have a microwave or simply prefer the control of the stovetop, you can easily adapt this recipe. The best way to do this is with a double boiler. If you don’t own one, you can create a makeshift version by placing a heatproof bowl (like glass or stainless steel) over a saucepan filled with an inch or two of simmering water. Make sure the bottom of the bowl does not touch the water.

Combine the chocolate chips, sweetened condensed milk, and butter in the top bowl and stir gently and constantly as the chocolate melts from the gentle steam heat. This is a very controlled way to melt chocolate and almost guarantees a smooth, silky result. Once everything is melted and smooth, remove the bowl from the heat and proceed with the recipe as written, stirring in the extracts and peppermint chips.

How do I get perfectly clean cuts on my Chocolate Peppermint Fudge?

Getting those sharp, bakery-style edges on your fudge squares is easier than you think. The first step is making sure the fudge is completely firm. Don’t rush the chilling process. Once it’s fully set, lift the entire block out of the pan using your foil handles and place it on a cutting board. The secret weapon here is a long, sharp, non-serrated knife.

For the cleanest cuts, fill a tall glass with hot water. Dip the blade of the knife into the hot water for a few seconds, then wipe it completely dry with a paper towel. The heated blade will slice through the fudge like butter. Make one long, clean cut. After each and every slice, repeat the process: dip the knife in hot water and wipe it clean. It sounds a little tedious, but taking the time to clean the blade between cuts prevents dragging and smearing, giving you those perfect, professional-looking squares.

Is it possible to make this Chocolate Peppermint Fudge dairy-free or vegan?

Making a dairy-free or vegan version of this fudge is possible, but it requires some specific ingredient swaps. You’ll need to find high-quality dairy-free semi-sweet chocolate chips (many brands like Enjoy Life are specifically made for this) and a dairy-free sweetened condensed milk substitute. The most common substitute is sweetened condensed coconut milk, which you can find in many grocery stores or online. You would also use a plant-based butter or margarine.

Prepare the recipe as directed, but be aware that the texture might be slightly different. Sweetened condensed coconut milk can sometimes result in a softer set, so you may need to chill it a bit longer. It’s also a good idea to store the finished dairy-free fudge in the refrigerator to help it stay firm. The flavor will have a subtle coconut note, which can be quite delicious with the chocolate and peppermint. Always double-check your peppermint baking chips and sprinkles to ensure they are also dairy-free.

My Chocolate Peppermint Fudge didn’t set properly, what went wrong?

This is a frustrating problem, but it’s usually due to one of two things: an incorrect ratio of ingredients or not enough chilling time. This recipe relies on the precise ratio of fat and sugar in the chocolate chips and sweetened condensed milk to set up correctly. It’s very important to use a full 14-ounce can of sweetened condensed milk and the full 3 cups of chocolate chips. Estimating or accidentally using evaporated milk instead of condensed milk will definitely result in a fudge that won’t firm up.

The other likely culprit is simply not letting it chill long enough. Depending on the temperature of your refrigerator, it can take a full two hours or even a little longer to become completely firm. If your fudge is still soft after two hours, just pop it back in the fridge for another hour or two. In a pinch, you can even place it in the freezer for about 30-45 minutes to speed up the process, but be sure to transfer it back to the fridge for storage.

HUNGRY FOR MORE?

Try these Christmas recipes.

Cranberry Oatmeal Cookies

Mocha Peppermint Cookie Bars

Chocolate Ginger Cookies