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Double Chocolate Peppermint Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 124 reviews
  • Author: Hannah
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 32 pieces 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

Indulge in rich and festive Double Chocolate Peppermint Fudge, a creamy layered treat combining smooth dark and white chocolate infused with peppermint flavor and topped with crushed candy canes for a delightful holiday twist. This easy no-bake fudge recipe uses marshmallows and sweetened condensed milk to create a perfectly silky texture, making it a perfect gift or party dessert for the winter season.

Ingredients

Scale

Pan Preparation

  • 1 tablespoon unsalted butter for pan

Fudge Base

  • 1–2 peppermint candy canes
  • 2 cups (120g) mini marshmallows
  • 1 can (14oz/400g) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 6 oz (170g) bittersweet chocolate, chopped
  • 6 oz (170g) white chocolate, chopped
  • ½ teaspoon peppermint extract

Instructions

  1. Prepare the Pan: Line an 8×8 inch (20×20 cm) baking pan with foil, ensuring the foil extends over the edges for easy removal. Butter the bottom and sides thoroughly to prevent sticking.
  2. Crush Peppermint Candy Canes: Place the peppermint candy canes in a ziplock bag and crush them finely using a rolling pin. Set aside for topping.
  3. Melt Initial Mixture: Set up a double boiler by simmering water in a saucepan. In the top heat-proof bowl, combine mini marshmallows, sweetened condensed milk, and vanilla extract. Stir frequently until the mixture is melted and smooth, about 10 minutes.
  4. Prepare White Chocolate Mixture: Pour half of the melted marshmallow mixture into a separate heat-proof bowl. Add the chopped white chocolate to this bowl. Return it to the double boiler and stir until the white chocolate is fully melted and smooth.
  5. Prepare Dark Chocolate Mixture: Return the remaining marshmallow mixture in the double boiler, add chopped bittersweet chocolate, and stir continuously until the chocolate melts completely and the mixture is smooth.
  6. Layer Dark Chocolate: Pour most of the dark chocolate mixture into the prepared pan, reserving a few tablespoons for swirling.
  7. Layer White Chocolate: Quickly return the white chocolate mixture to the double boiler, add peppermint extract, and stir until smooth. Pour this white chocolate layer over the dark chocolate layer in the pan.
  8. Swirl the Fudge: Drop the reserved dark chocolate mixture in small spoonfuls over the white chocolate layer. Use a toothpick to gently swirl the two layers to create a beautiful marbled effect.
  9. Add Peppermint Topping: Sprinkle the crushed peppermint candy canes evenly over the top of the fudge for a festive finish.
  10. Cool and Set: Allow the fudge to cool at room temperature, then refrigerate for a few hours or overnight until fully set and firm. Once set, lift the fudge out of the pan using the foil edges, cut into small pieces, and serve.

Notes

  • You can use a 9×13-inch pan as an alternative, but the fudge will be thinner.
  • Store fudge in an airtight container at room temperature or refrigerated for up to two weeks.
  • For a less intense peppermint flavor, adjust the peppermint extract amount to taste.
  • Use good quality bittersweet and white chocolate for the best flavor and texture.

Nutrition

  • Serving Size: 1 piece (approx. 28g)
  • Calories: 150
  • Sugar: 20g
  • Sodium: 45mg
  • Fat: 7g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

Find it online: https://cookesrecipes.com/double-chocolate-peppermint-fudge-recipe/