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Peppermint Bark Fudge Recipe

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★★★★★

4.9 from 767 reviews

This Peppermint Bark Fudge is a delightful layered treat combining rich semi-sweet chocolate and creamy white chocolate with festive peppermint flavors and crunchy candy cane pieces. Perfect for holiday gifting or enjoying as a sweet winter indulgence, this fudge features a smooth, melt-in-your-mouth texture with a refreshing peppermint twist.

Ingredients

Scale

Chocolate Layer

  • 1/2 cup + 1 Tablespoon (195g/135ml) sweetened condensed milk (half of a can)
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips
  • 2 Tablespoons (12g) marshmallow creme
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract

White Chocolate Layer

  • 1/2 cup + 1 Tablespoon (195g/135ml) sweetened condensed milk (the other half of the can)
  • 1 and 1/2 cups (270g) white chocolate chips
  • 2 Tablespoons (12g) marshmallow creme
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/3 cup (45g) crushed candy canes, plus 1 extra Tablespoon for garnish

Instructions

  1. Prepare Pan: Line an 8-inch or 9-inch square baking pan with aluminum foil or parchment paper, leaving an overhang on the sides for easy removal of the fudge after it sets. Set aside.
  2. Make Chocolate Layer: In a medium saucepan over medium heat, combine 1/2 cup + 1 Tablespoon of sweetened condensed milk, semi-sweet chocolate chips, and marshmallow creme. Stir constantly until the chocolate chips fully melt and the mixture becomes smooth. Remove from heat and stir in vanilla and peppermint extracts. Pour and spread this mixture evenly into the prepared pan. Use a small offset spatula if available. Place the pan in the refrigerator while preparing the next layer.
  3. Clean Saucepan: Wipe the saucepan clean carefully with a paper towel or wash and dry it thoroughly before proceeding to the next step.
  4. Make White Chocolate Layer: Again, using a medium saucepan over medium heat, combine 1/2 cup + 1 Tablespoon sweetened condensed milk, white chocolate chips, and marshmallow creme. Stir continuously until white chocolate is melted and mixture is smooth (this layer will be a bit thinner). Remove from heat and stir in vanilla extract, peppermint extract, and 1/3 cup crushed candy canes.
  5. Assemble Layers: Pour the white chocolate mixture over the chilled chocolate layer in the pan and spread evenly. Sprinkle the additional crushed candy canes on top for garnish.
  6. Set Fudge: Cover the pan with aluminum foil and refrigerate for at least 4 hours or overnight until the fudge is completely set.
  7. Serve: Remove fudge from the pan by lifting the foil or parchment paper. Peel off the lining and cut the fudge into 1-inch squares.
  8. Storage: Store fudge covered at room temperature for up to 1 week or in the refrigerator for 2 to 3 weeks. For best results, stack pieces in an airtight container separated by layers of parchment paper.

Notes

  • Using an offset spatula helps in spreading the chocolate layers uniformly.
  • Wiping the saucepan clean between layers prevents unwanted mixing of flavors and maintains clear layers.
  • Crushed candy canes add festive crunch and peppermint flavor; adjust quantity based on preference.
  • The fudge should be refrigerated to properly set; do not skip chilling time.
  • For easier cutting, allow fudge to come to room temperature for a few minutes before slicing.
  • Marshmallow creme adds smooth texture and sweetness to the fudge layers.

Keywords: peppermint bark fudge, holiday fudge, peppermint dessert, chocolate fudge, white chocolate fudge, candy cane fudge, festive sweets

Find it online: https://thefoodrecipe.com/peppermint-bark-fudge-recipe/