Easy Peppermint Fudge
Cooked in the microwave, this easy Peppermint Fudge is a sweet addition to any holiday gathering. Perfect when you need a quick treat for a party, cookie tray or neighbor gifts.
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Easy Peppermint Fudge
The final countdown to Christmas is on! Just a few more days until the guy in the big red suit arrives, and this year I’ll be leaving an extra special treat alongside the big man’s glass of milk. Move over Christmas Eve plate of cookies, it’s time for easy peppermint fudge to shine!
I love this easy microwave fudge so, much I wish that I could request for Santa to personally deliver it to each and every one of you this year. Unfortunately, I think he’ll be a little preoccupied, so I figure the next best thing is to gift you all with my exact recipe.
This is an easy candy cane fudge recipe that’s full of rich and creamy flavor and bursting with the perfect amount of peppermint, inside and out. It’s a recipe so tempting, you’ll keep coming back for more all night long!
How To Make Peppermint Fudge
(full printable recipe at the end of this post)
If you’re looking for a failproof recipe to make this year, then you’re going to want to save my easy peppermint fudge recipe. Made in the microwave with just a handful of ingredients, it doesn’t get much easier than that! No candy thermometer or double boiler needed, just follow a few simple instructions and you’ll have the best candy cane fudge in no time.
To make your fudge, line a square pan with foil or parchment paper then spray with cooking spray and set aside. Next, you’ll combine the chocolate, sweetened condensed milk, and butter in a microwave-safe bowl.
When combined, microwave on high then stir. Continue to microwave mixture in intervals, stirring every 30 seconds, until chocolate is melted and becomes thick.
Once the chocolate is melted, immediately add peppermint extract and some of the crushed candy canes to fudge and stir until well combined. Now, spread the fudge into prepared pan and sprinkle the remaining crushed candy canes on top of the fudge.
Transfer the pan of fudge to the refrigerator and chill until the fudge is set. Remove the fudge from the pan by lifting the edges of the foil/parchment out of the pan, cut into squares and serve at room temperature.
Other Ways To Make This Peppermint Fudge Recipe
I completely get that not everyone wants to cook their recipes in the microwave, so here are a few other options if you want to avoid nuking your chocolate mixture.
In a saucepan: Combine the white chocolate chips. butter and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, and crushed candy canes. (follow rest of recipe as written)
In a double boiler: If you really want to be precise and take away some of the risks of burning the chocolate, then use the double boiler method. Just place a glass bowl on top of a sauce pot with simmering water and follow the same directions as above. The indirect heat provides a more consistent cooking temperature.
Tips For Making The Best Peppermint Fudge
- Be sure to use sweetened condensed milk. Do NOT use evaporated milk, it DOES NOT WORK for this microwave fudge recipe. This is the number 1 mistake in this recipe.
- For a mess-free easy recipe, I like to buy pre-crushed candy cane bits (sold near the chocolate chips) because making your own can be time consuming and messy. If you feel up to the challenge though, be sure to do it before you start the recipe, as everything needs to move quickly once the chocolate is melted.
- If you aren’t a fan of white chocolate or are simply in the mood for a different flavor profile, try the recipe with milk chocolate, or dark chocolate chips.
- Make it the perfect last-minute gift and grab a festive cookie box and a shiny bow, and pack up a batch of this peppermint fudge to give to your friends, family, or anyone you might have on your gift list this year.
How To Cut And Store Peppermint Fudge
When prepping the pan, leave extra parchment paper or foil hanging over the sides when lining the pan. This makes it easy to pull up and remove your hardened fudge from the pan to begin cutting.
Line a pan with foil or parchment paper before pouring in the fudge mixture, leaving some sticking out around the sides for easy removal. Don’t forget to remove the foil or parchment paper before cutting, or you’ll have little bits of unwanted paper to remove from the bottom of each square.
To cut, take a large, sharp knife and cut 5 rows down, and then 5 rows across to make 25 small fudge squares.
The fudge, cut or uncut can be stored in the refrigerator in an airtight container for up to 1 week or frozen for up to 3 months, thaw overnight in the refrigerator.
More Easy Christmas Treats To Make This Season
White Chocolate Christmas Fudge – Combines the flavors of sugar cookies and white chocolate in a delicious fudge recipe. Make a big batch of this Christmas fudge to give out as homemade gifts.
Caramel Filled Red Velvet Cookies – Your favorite sugar cookie dough is quickly transformed into gorgeous red velvet cookies stuffed with a caramel surprise and topped with a drizzle of white chocolate
White Chocolate Macadamia Nut Cookies – Thick and chewy with slightly crispy edges and soft centers. Loaded with chopped buttery macadamia nuts, white chocolate chips and a hint of almond, it’s no wonder they always disappear fast.
Eggnog Truffles In Chocolate Cups – You can enjoy all the sinful decadence of eggnog without chugging an entire carton with these elegant and creamy Eggnog Truffles
Russian Tea Cakes – This classic recipe is a family favorite, whether you call them pecan sandies, snowballs, Russian teacakes or wedding cookies!
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Tools Used To Make This Easy Peppermint Fudge
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Everyone should have a good set of mixing bowls in their kitchen. This set is my favorite because the variety of sizes means I always have exactly what I need available.
A great pan for making small batches of any baked goods, and it even comes with a lid for easy storing and traveling.
I love using my silicone spatulas for just about everything when it comes to baking. You can’t beat how durable and easy to clean they are.
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- 12 ounces white chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons butter
- 1/2 teaspoon peppermint extract
- 1 ½ cups crushed candy canes (divided)
- Line an 8x8-inch square pan with foil or parchment paper. Spray with cooking spray and set aside.
- Combine chocolate, sweetened condensed milk, and butter in a microwave-safe bowl. Microwave on high for 1 minute and stir. Continue to microwave mixture in 30-second intervals, stirring every 30 seconds, until chocolate is melted and becomes thick.
- Immediately add peppermint extract and 1 cup of the crushed candy canes to fudge and stir until well combined.
- Spread fudge into prepared pan and sprinkle the remaining crushed candy canes on top of the fudge.
- Transfer the pan of fudge to the refrigerator and chill for at least two hours, or until the fudge is set. Remove the fudge from the pan by lifting the edges of the foil/parchment out of the pan, cut into squares and serve at room temperature.
- If you are going to crush your own candy canes, but she to do this BEFORE starting the recipe. You can either place the candy in a plastic bag and crush with a rolling pin, or use a food processor.
- Fudge can be stored in the refrigerator in an airtight container for up to 1 week or frozen for up to 3 months, thaw overnight in the refrigerator.
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Nutrition Information:Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 27mgCarbohydrates: 22gFiber: 0gSugar: 17gProtein: 1g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.