Creamy Peppermint Fudge in Just 10 Minutes – Irresistible!

There’s something magical about the holidays that makes me crave sweet, minty treats—especially my peppermint fudge. It’s the kind of dessert that brings everyone together, whether it’s wrapped in cute little boxes for neighbors or piled high on a plate at our family cookie exchange. This recipe? Oh, it’s a game-changer. Just 10 minutes of prep, a few simple ingredients, and you’ve got the creamiest, most festive peppermint fudge you can imagine. I’ve been making it every December since my aunt first handed me the recipe scribbled on a napkin—now it’s my turn to share the magic with you. Trust me, once you try this easy peppermint fudge, it’ll become your holiday staple too. And if you’re looking for more sweet inspiration, check out my favorite holiday desserts!

Why You’ll Love This Peppermint Fudge

Oh, where do I even start? This peppermint fudge is my holiday MVP for so many reasons:

• It’s ridiculously easy – No candy thermometer, no fussy techniques. Just melt, stir, and chill. Even my 8-year-old niece can make it (with supervision near the stove, of course).
• That perfect peppermint punch – Not too weak, not toothpaste-strong. The extract gives just the right festive zing that makes everyone go “Mmm!” on the first bite.
• Crunchy, creamy magic – The crushed candy cane topping? Absolute genius. It adds this wonderful texture contrast to the velvety fudge that I’m completely obsessed with.
• Gift-ready in minutes – Stack these snowy-white squares in a pretty tin or cellophane bag, and boom – you’ve got instant holiday presents that look way fancier than they are.

Seriously, this recipe checks all the boxes – simple, delicious, and totally festive. It’s the kind of treat that disappears fast at parties, so I always make a double batch!

Ingredients for Peppermint Fudge

Gather these simple ingredients – I promise you probably have most of them already! The magic of this peppermint fudge is how ordinary items transform into something extraordinary. Here’s what you’ll need:

For the Fudge

• 3 cups white chocolate chips – Not the fancy kind, just regular grocery store chips work perfectly. This is the creamy base that makes the fudge so dreamy.
• 1 can (14 oz) sweetened condensed milk – That thick, sticky-sweet milk in the blue can. Don’t confuse it with evaporated milk – they’re totally different!
• 1 tsp peppermint extract – The secret weapon! This gives that holiday flavor we all love.

For Topping

• 1/2 cup crushed peppermint candies – Candy canes work great too. I like to smash them in a ziplock bag with a rolling pin – super therapeutic after holiday shopping!

Ingredient Notes and Substitutions

Now, I know sometimes you’re halfway through a recipe and realize you’re missing something. Here’s how to adapt:

White chocolate chips: If you’re out, you can use chopped white chocolate bars, but chips melt smoother. Dark chocolate makes a delicious chocolate-peppermint version if that’s your thing!

Peppermint extract: Mint extract works in a pinch, but it’s not quite the same. And whatever you do, don’t use peppermint oil – it’s way too strong!

Sweetened condensed milk: This is non-negotiable – it’s what gives the fudge its perfect texture. Evaporated milk or regular milk won’t set up right.

The crushed peppermints? Okay, you could skip them, but why would you? That crunch is half the fun!

Equipment Needed for Peppermint Fudge

You won’t need any fancy gadgets for this peppermint fudge – just three simple tools that I bet you already have in your kitchen:

• 8×8-inch baking pan – My trusty square pan gets used for everything from brownies to this fudge. No need to grease it if you use…
• Parchment paper – The real hero! That little overhang makes lifting the fudge out so easy. No stuck-on bits, no mess.
• Saucepan – Any medium-sized pot will do. I use my everyday one – just make sure it’s clean so no stray garlic flavors sneak in!

See? Told you it was simple. Now let’s make some magic!

How to Make Peppermint Fudge

Okay, let’s get to the fun part – making this dreamy peppermint fudge! I promise it’s so easy you’ll wonder why you ever bought store-bought. Just follow these simple steps, and you’ll have perfect fudge every time. Here’s how it goes:

1. Prep your pan: Line that 8×8-inch pan with parchment paper, leaving some extra hanging over the sides. This isn’t just for easy cleanup – it’s your golden ticket to lifting the whole slab of fudge out later without any breakage. Trust me, it’s worth the 30 seconds it takes to do this right!
2. Melt with care: In your saucepan over low heat (I can’t stress “low” enough!), combine the white chocolate chips and sweetened condensed milk. Stir constantly with a silicone spatula – we’re talking gentle figure eights here – for about 5 minutes until it’s completely smooth. If you see even a hint of browning, turn the heat down immediately. Burnt chocolate is the only way to ruin this!
3. Minty magic: Once your mixture is silky smooth, take it off the heat and stir in that peppermint extract. The smell alone will put you in the holiday spirit! Give it a good 30 seconds of stirring to make sure the flavor distributes evenly.
4. Pour with purpose: Quickly transfer your mixture to the prepared pan. Use your spatula to spread it into an even layer, getting right into the corners. Work fast here – the fudge starts setting as it cools.
5. Crunch time: Sprinkle those crushed peppermints evenly over the top. Then, here’s my secret – gently press them in with the back of a spoon. Not too hard, just enough so they stick but don’t disappear into the fudge.

6. Chill out: Pop the pan in the fridge for at least 2 hours. I know it’s tempting to peek, but resist! The fudge needs this time to firm up properly. If you’re in a hurry, you can speed things up in the freezer for about 45 minutes.
7. Slice and serve: Use the parchment overhang to lift your peppermint fudge masterpiece out of the pan. Place it on a cutting board and slice into squares with a sharp knife. For clean cuts, wipe the knife with a warm, damp towel between slices. Then try not to eat them all at once!

See? I told you it was easy! This no-fail method works every time, and before you know it, you’ll have a batch of creamy, minty perfection ready to share. And if you love no-bake treats as much as I do, you’ve got to try my no-bake Oreo cheesecake next!

Tips for Perfect Peppermint Fudge

After making this peppermint fudge more times than I can count, I’ve picked up some tricks that make it even better:

• Room temp ingredients: Let your sweetened condensed milk sit out for 15 minutes before starting. Cold milk can cause the chocolate to seize up – not what we want!
• Sharp knife hack: For picture-perfect squares, run your knife under hot water and dry it before each cut. The heat glides through the fudge like butter.
• Storage smarts: Layer the squares between parchment paper in an airtight container. They’ll stay fresh in the fridge for up to 2 weeks (if they last that long!).
• Double boiler backup: If you’re nervous about direct heat, melt everything in a heatproof bowl over simmering water instead. Takes a bit longer, but eliminates any risk of burning.

There you have it – all my best peppermint fudge secrets in one place. Now go make some holiday magic!

Storing and Serving Peppermint Fudge

Here’s the beautiful thing about this peppermint fudge – it keeps like a dream! Just tuck those pretty squares into an airtight container with parchment between layers (so they don’t stick together), and they’ll stay fresh in the fridge for up to 2 weeks. Not that they’ll last that long in my house!

When it’s time to serve, I like to let the fudge sit at room temperature for about 10 minutes first. That little warm-up makes the texture absolutely perfect – still firm but melt-in-your-mouth creamy. The peppermint flavor really pops when it’s not ice-cold, too.

My favorite way to enjoy it? With a steaming mug of coffee – the bitterness balances the sweetness so nicely. But for the ultimate holiday moment, pair it with rich hot cocoa topped with whipped cream. The combo of cool mint and warm chocolate is pure magic. Trust me, your guests will think you spent hours in the kitchen when really, this fudge practically makes itself!

Peppermint Fudge Variations

Once you’ve mastered the classic peppermint fudge, it’s time to play! Here are my favorite ways to mix it up:

Chocolate-Peppermint Swirl: Melt 1/2 cup dark chocolate chips separately and swirl it into the white chocolate mixture before chilling. You get these gorgeous marbled layers that taste like a peppermint patty in fudge form.

Candy Cane Crunch: Swap the crushed peppermints for mini candy cane pieces – the bigger chunks give an amazing crunch. Bonus: they look like little holiday confetti on top!

Mocha Twist: Add 1 tbsp instant espresso powder with the peppermint extract for grown-up coffee lovers. The bitterness cuts the sweetness perfectly – my sister’s favorite version!

Peppermint Fudge FAQs

I get asked about this peppermint fudge all the time – here are the questions that pop up most often with my tried-and-true answers:

Can I use mint extract instead of peppermint?

Technically yes, but the flavor won’t be quite the same. Peppermint extract has that classic candy cane taste, while mint extract is usually a blend (often spearmint) that tastes more like gum. If you must substitute, use half the amount – mint extract tends to be stronger. But for that true holiday flavor, peppermint is the way to go!

Why did my fudge turn out grainy?

Oh no! This usually happens if the chocolate got too hot or wasn’t stirred enough. Next time, keep the heat super low and stir constantly until every last chip melts. If you see tiny lumps, take the pan off the heat and keep stirring – the residual heat will often smooth it out. And never, ever let it boil!

Can I freeze peppermint fudge?

Absolutely! Layer the squares between parchment in an airtight container, and they’ll keep beautifully for up to 3 months. Thaw in the fridge overnight – the texture stays perfect. This is my secret for getting a head start on holiday baking. Just hide it behind the frozen veggies so no one “accidentally” finds it early!

Nutritional Information for Peppermint Fudge

Okay, let’s be real – we’re not eating fudge for its health benefits! But since I know some of you like to keep track (or need to for dietary reasons), here’s the scoop on what’s in each delicious square of peppermint fudge:

• Calories: 180
• Carbohydrates: 25g
• Protein: 2g
• Fat: 8g (5g saturated)
• Cholesterol: 5mg
• Sodium: 30mg
• Sugar: 24g
• Calcium: 80mg

Now, full disclosure – these numbers are estimates based on standard ingredients. Your exact values might vary depending on specific brands or if you tweak the recipe. But honestly? When that minty, creamy goodness hits your tongue, I doubt you’ll be thinking about numbers anyway!

Share Your Peppermint Fudge Experience

Nothing makes me happier than seeing you make (and love!) this peppermint fudge as much as I do! Snap a pic of your holiday creation and tag me @BakingWithJoy – I feature my favorite reader bakes all season long. Or drop me a note on my contact page to tell me how it turned out. Did you add your own twist? Have a funny fudge-making fail story? Spill all the minty details! Your reviews and photos help other bakers too, so don’t be shy. Now go forth and fudge – I can’t wait to see what you create!

For more amazing recipes, be sure to check out our other sections to explore a variety of ideas that will enrich your cooking experience. Each section offers its own unique flavors to ensure a delightful culinary journey:

Easy and Quick Recipes: A collection of dishes that guarantee delicious meals with minimal effort and time.

Healthy Recipes: Discover healthy and delicious options that fit your lifestyle.

Desserts: A diverse selection of sweets that will add a special touch of sweetness to your table.

Lunch Recipes: Tasty lunch ideas that you can easily prepare to delight your family.

Dinner Recipes: Delicious and easy-to-make recipes that will make your dinner a memorable occasion.