Double Chocolate Peppermint Fudge Recipe

If you’re anything like me and you adore that wonderful combo of rich chocolate with a refreshing peppermint kick, then this Double Chocolate Peppermint Fudge Recipe is going to become one of your absolute favorites. It’s creamy, indulgent, and just the right balance of minty brightness—perfect for holiday treats or anytime you want a sweet pick-me-up. I promise, once you try this, you’ll find yourself making it again and again because every bite feels like a little celebration in your mouth.

this Recipe

Ingredients You’ll Need

All the ingredients in this Double Chocolate Peppermint Fudge Recipe work together to create that creamy, melt-in-your-mouth texture with a refreshing crunch on top. I always recommend using good quality chocolates to get that deep, satisfying flavor.

• Unsalted butter: Used to grease the pan, so your fudge comes out easily without sticking.
• Peppermint candy canes: These add the signature mint flavor and a little festive crunch on top—crushing them right before sprinkling keeps them fresh.
• Mini marshmallows: They help achieve that smooth, fudgy texture and help the mixture thicken nicely.
• Sweetened condensed milk: This ingredient provides sweetness and creaminess that binds everything together.
• Pure vanilla extract: Adds depth and rounds out the flavors beautifully.
• Bittersweet chocolate, chopped: Gives a rich, dark chocolate layer that balances the white chocolate and peppermint.
• White chocolate, chopped: Provides a creamy contrast and works perfectly for swirling into the dark chocolate.
• Peppermint extract: Adds an extra burst of mint flavor beyond the candy canes.

Variations

I love how versatile this Double Chocolate Peppermint Fudge Recipe is. I often mix it up depending on the occasion or what chocolates I have on hand. Plus, you can easily tweak it to fit your taste or dietary needs.

• Use semi-sweet chocolate instead of bittersweet: If you prefer a sweeter fudge, swapping bittersweet for semi-sweet worked well for me and made the fudge a bit milder.
• Add crushed nuts: Sprinkling chopped pecans or almonds on top adds a delightful crunch and depth of flavor.
• Dairy-free & vegan option: I experimented with coconut milk condensed milk and dairy-free chocolates – while it changes the texture slightly, it still tastes delicious.
• Spiced peppermint twist: Try adding a pinch of cinnamon or cayenne pepper for a fun holiday surprise that really wakes up your taste buds.

How to Make Double Chocolate Peppermint Fudge Recipe

Step 1: Prepare Your Pan and Crush Candy Canes

Start by lining an 8×8-inch baking pan with foil—make sure to extend foil over the edges for easy removal later. Spread a thin layer of unsalted butter on the bottom and sides to keep the fudge from sticking. Then, toss 1-2 peppermint candy canes into a ziplock bag and crush them using a rolling pin or the bottom of a heavy pan. I like to crush mine into small but visible pieces – not too powdery – so the texture shines through when sprinkled on top.

Step 2: Melt the Marshmallows and Condensed Milk

Set up a double boiler by simmering water in a saucepan and placing a heat-proof bowl on top, making sure the bowl doesn’t touch the water. Combine 2 cups of mini marshmallows, one 14oz can of sweetened condensed milk, and 1 teaspoon pure vanilla extract in the bowl. Stir frequently as it slowly melts, about 10 minutes, until you get a smooth, glossy mixture. Patience here is key—keep the heat gentle to avoid scorching.

Step 3: Divide and Mix in the Chocolates

Pour half of the marshmallow mixture into a separate heat-proof bowl, and add the chopped 6 oz white chocolate. Return this bowl to the double boiler and stir until fully melted and smooth. Meanwhile, add the 6 oz chopped bittersweet chocolate to the remaining half of the marshmallow mixture in the original bowl. Stir that over the double boiler until the chocolate is melted and silky. You’ll have two luscious mixtures ready to layer.

Step 4: Layer and Swirl the Fudge

Pour most of the dark chocolate mixture into your prepared pan, saving a few tablespoons to use later. Quickly, put the white chocolate mixture back on the double boiler, add ½ teaspoon peppermint extract, and stir until smooth. Pour the white chocolate layer gently over the dark chocolate in your pan. Then, drop spoonfuls of the reserved dark chocolate mixture onto the white. Grab a toothpick and swirl everything together in pretty patterns. It looks so impressive, and the kids always love watching this step!

Step 5: Add Candy Canes and Chill

Sprinkle the crushed peppermint candy canes evenly over the top before your fudge sets—it adds a festive crunch and makes it look extra special. Let the pan cool to room temperature, then pop it in the fridge for a few hours or overnight to firm up perfectly. When it’s fully set, use the foil edges to lift the fudge out and slice into small, bite-sized squares.

How to Serve Double Chocolate Peppermint Fudge Recipe

Garnishes

I always garnish with freshly crushed peppermint candy canes right before the fudge sets because it adds that perfect pop of color and crunch. Sometimes I sprinkle a tiny pinch of edible glitter for holiday parties to make it sparkle, which everyone admires right before they sneak a piece!

Side Dishes

Since this fudge is pretty rich, I like to serve it alongside a light mint-infused herbal tea or a simple hot chocolate to complement the flavors. For a festive touch, a small bowl of fresh berries can help balance the sweetness.

Creative Ways to Present

For gift-giving, I’ve wrapped small fudge squares in parchment paper tied with red and green twine—super cute and perfect for holiday presents. I’ve also layered different colored fudge pieces in clear jars to create a peppermint-themed gift that looks stunning on any holiday table.

Make Ahead and Storage

Storing Leftovers

I store leftover fudge in an airtight container in the refrigerator. It stays fresh and creamy for up to two weeks. I recommend layering parchment paper between fudge pieces to keep them from sticking together if you’re stacking them.

Freezing

I’ve frozen this fudge wrapped tightly in plastic wrap and then stored inside a sealed freezer bag. It freezes well for up to three months. When you’re ready to enjoy, just thaw it overnight in the fridge to avoid condensation that can ruin texture.

Reheating

Fudge is best enjoyed cold or at room temperature. If it feels too hard after refrigeration, just leave it out on the counter for 10-15 minutes before serving. I usually avoid reheating to preserve that classic fudge texture.

FAQs

Final Thoughts

I absolutely love how this Double Chocolate Peppermint Fudge Recipe always turns out—every holiday season, it’s the first thing people ask for at my house. It’s deceptively simple but feels so luxurious and festive. If you want a sweet treat that combines smooth chocolate, fluffy marshmallows, and a cool peppermint zing, this one’s a winner. Trust me, once you’ve made it, you’ll enjoy sharing this little fudge miracle with family and friends as much as I do.

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