You can easily make decadent chocolate peppermint fudge this holiday season in less than 15 minutes of active time. The result is rich, creamy fudge balanced by the specks of sea salt, nuts, and bits of peppermint candies. They are perfect for gifting too because they are so easy to make and taste incredible.
I’m never really a fan of fudge to be honest. I find it too sweet and rich, but somehow after I started making my own during the holiday time, it starts to grow on me. I’m not sure if it’s because the homemade version is made with love and I can control the sweetness too. My kids love this peppermint fudge a lot and they request this every holiday.
You will love this super easy holiday peppermint fudge.
Traditional fudge recipes require a candy thermometer and precision to get the right texture. This recipe doesn’t need any of those, well some precision in measuring will help of course, but it’s foolproof enough to let children help you with it. This fudge recipe uses condensed milk and high-quality bittersweet chocolate.
Basic ingredients for this chocolate fudge
1. Bittersweet chocolate
I strongly recommend using good quality 60% cacao bittersweet chocolate. This really helps balance the sweetness that comes from the condensed milk. That’s why I love this fudge a lot because it’s not cloyingly sweet. I’ve made it with regular milk chocolate before and though the kids still like it, I find it too sweet for my taste. I personally would go for 70% cacao, but my kids say it’s a bit too bitter for them, so, I stick with 60%.
2. Butter
I use unsalted butter. You can also replace butter with coconut oil
3. Condensed milk
Condensed milk is not replaceable in this recipe
4. Fine sea salt
A touch of sea salt also brings out the flavor of the fudge. So, do not skip this for sure
Add-ons for the fudge
5. Maldon sea salt flakes
Maldon sea salt is not just salty but it has a unique flavor that I’m not sure how to describe. Of course, you can always use regular sea salt too
6. Nuts
I use walnuts, but you are welcome to use any nuts of your choice such as pistachio, almonds, pecans, etc
7. Peppermint candy
Biting into bits and pieces of peppermint candies is actually quite pleasant. If you are not a fan, you can definitely skip
How to make this easy chocolate peppermint fudge
1. Line an 8 x 8-inch baking pan with two sheets of aluminum foil, waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray and than dab off some excess with a paper towel
2. Roughly chop the chocolate into smaller pieces on put inside a heat-proof bowl. Crush the peppermint candies into smaller pieces and set aside
3. Bring a water in medium-size saucepan to a simmer. Set a heat-proof bowl on top, not touching the water. Add butter and let the chocolate melt over low heat
4. Remove from the heat source and stir in condensed milk, salt, vanilla extract and nuts. Stir to combine
5. Spread the fudge evenly on the prepared pan and smooth the top with a rubber spatula. Top with crushed peppermint candies and flaky Maldon sea salt on the surface. Refrigerate the fudge, uncovered, for at least 1 hour or until it sets
Important tips
1. When you set up the bowl on top of the saucepan to melt the chocolate, do not let the bowl touch the simmering water and the water shouldn’t be boiling, only gently simmering
2. Be sure to melt the chocolate over low heat
3. Do not melt for too long or the chocolate will lose its silkiness and turn muddy and grainy
An example of chocolate melted for too long
How to store the fudge
1. Once the fudge is set in the fridge, you can cut into the size you want
2. Keep them in an air-tight container and they can be kept at room temperature for about 2-3 weeks just fine without any refrigeration
3. For longer storage, freeze them for up to one month for the best result and then thaw in the fridge before serving
Did you make this super easy holiday chocolate peppermint fudge recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Super Easy Holiday Chocolate Peppermint Fudge
Ingredients
- 453 gr 60% cacao bittersweet chocolate roughly chopped
- 2 Tbsp butter unsalted
- 397 gr condensed milk
- ½ tsp fine sea salt
- ½ tsp vanilla extract
Add ons:
- ½ tsp Maldon sea salt flakes
- â…“ cup peppermint candy crushed
- 140 gr walnuts toasted, finely chopped
You will need:
- Cooking spray
- aluminum foil
- 8 x 8 inch square pan
Instructions
- Line an 8 x 8-inch baking pan with two sheets of aluminum foil, waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray and than dab off some excess with a paper towelaluminum foil, 8 x 8 inch square pan, Cooking spray
- Roughly chop the chocolate into smaller pieces on put inside a heat-proof bowl453 gr 60% cacao bittersweet chocolate
- Crush the peppermint candies into smaller pieces and set aside1/3 cup peppermint candy
Melt chocolate over double-boiler (bain-marie):
- Bring a water in medium-size saucepan to a simmer. Set a heat-proof bowl on top, not touching the water. Add butter and let the chocolate melt over low heat
- Remove from the heat source and stir in condensed milk, salt, vanilla extract and nuts. Stir to combine397 gr condensed milk, 1/2 tsp fine sea salt, 1/2 tsp vanilla extract, 140 gr walnuts
Transfer to pan:
- Spread the fudge evenly on the prepared pan and smooth the top with rubber spatula. Top with crushed peppermint candies and flaky Maldon sea salt on the surface1/3 cup peppermint candy, 1/2 tsp Maldon sea salt flakes
Refrigerate:
- Refrigerate the fudge, uncovered, for at least 1 hour or until it sets
Store:
- Store in an air-tight container at room temperature for about 2-3 weeks. They can be kept in the fridge for up to about 1 month. The longer you keep them in the fridge, the drier the fudge will be
