Quick Chocolate and Peppermint Fudge

peppermint fudge with sprinkles and without sprinkles

This is another oldie, but goodie. I have had this quick fudge recipe for years and it is just so simple and easy and perfect for the holidays. You can make this peppermint fudge with your favorite chocolate and with or without peppermint. Or you can add nuts, sprinkles, whatever floats your board.

Fudge is the best treat to pack up into a cookie box, holiday board for a party, pieces wrapped in wax paper for jarring, or so many other things. It makes an amazing addition to your treat gifts.

Also, fudge is so customize-able, so make the flavoring and cuts however you want. A fun twist would be using a cool cookie cutter to make them into different shapes, or holiday shapes after refrigerating.

These are some of my favorite dessert plates from one of my favorite artists Suite One Studio.

Ingredients for Chocolate and Peppermint Fudge:

  • chocolate chips
  • condensed milk
  • vanilla (or peppermint for the holidays)
  • crushed peppermint

How to make Fudge:

  1. Prepare a square baking pan with either butter or parchment paper. The paper allows you to pull your fudge out for an easier cut.
  2. Create a double broiler with a glass bowl atop a small pot filled slightly with water or if you have a double broiler, use that! Set to low-medium heat. You don’t want a rolling boil.
  3. Add the chocolate, condensed milk, and favoring into the glass bowl. Stir them pretty consistently in order to keep the chocolate from burning. Once the chocolate is completely melted and smoothed with all ingredients mixed thoroughly pour the mixture into your pan.
  4. If you would like to add peppermint pieces, nuts, or sprinkles do so now while the chocolate is still soft enough to stick.
  5. Cover and refrigerate for at least 1 hour. Remove from the fridge, cut, and serve or store.
  6. Enjoy!

Other Holiday Recipes:

peppermint fudge plates over head
peppermint fudge with sprinkles
peppermint fudge close up
peppermint fudge with sprinkles closeup
peppermint fudge with sprinkles and without sprinkles

Quick Chocolate and Peppermint Fudge

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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 20 pieces
Author: Amanda Wilens

Ingredients

  • 12 oz chocolate chips
  • 14 oz condensed milk
  • 1 tsp vanilla extract or peppermint extract
  • 1/3 cup crushed peppermint

Instructions

  • Prepare a square baking pan with either butter or parchment paper. The paper allows you to pull your fudge out for an easier cut.
  • Create a double broiler with a glass bowl atop a small pot filled slightly with water or if you have a double broiler, use that! Set to low-medium heat. You don’t want a rolling boil.
  • Add the chocolate, condensed milk, and favoring into the glass bowl. Stir them pretty consistently in order to keep the chocolate from burning. Once the chocolate is completely melted and smoothed with all ingredients mixed thoroughly pour the mixture into your pan.
  • If you would like to add peppermint pieces, nuts, or sprinkles do so now while the chocolate is still soft enough to stick.
  • Cover and refrigerate for at least 1 hour. Remove from the fridge, cut, and serve or store.
  • Enjoy!

Notes

– Chocolate: You can make this fudge with your favorite chocolate and with or without peppermint. This works with most brands of chips and bars of chocolate. 
 
– Toppings: You can add nuts, sprinkles, whatever floats your boat.
 
– Shaping: You can cut directly with a knife to make squares or rectangles. Or you can use a cool cookie cutter to make them into different shapes.

Nutrition

Calories: 86kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 28mg | Potassium: 74mg | Sugar: 13g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes