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Layered Peppermint Fudge
This 5-ingredients Layered Peppermint Fudge is not only festive and tasty but easy to make. With a prep time of only 15 minutes, it’s the perfect Christmas treat for parties and as gifts.
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Fudge is a holiday tradition, and this is one of the easiest fudge recipes you will ever make. This 5-ingredient peppermint fudge features two layers of delicious fudge, topped with crushed candy canes. No candy thermometer needed, you can prepare this fudge in just 15 minutes. Layered Peppermint Fudge is perfect for holiday parties and gifts.
Candy canes and peppermint desserts are a delicious sign that the holidays are almost here. The refreshing combination of peppermint and chocolate make Mint dessert recipes holiday classics
The perfect Christmas treat, nothing says the holidays quite like fudge. Fudge can be complicated, but it doesn’t need to be. There are plenty of Quick and Easy Fudge Recipe, and now you can add this layered fudge to that list.
Layered Peppermint Fudge Ingredients
- Semi-sweet chocolate chips
- White chocolate chips
- Sweetened condensed milk
- Peppermint extract
- Crushed candy canes
With layers of milk chocolate, white chocolate, and crushed candy canes, this holiday fudge is virtually fool-proof. Made with sweetened condensed milk, just like our White Chocolate Reese’s Peanut Butter Cup Fudge Bites, this recipe is essentially a melt-and-refrigerate fudge.
Crushed peppermints can make any dessert more festive, including fudge and these Hot Chocolate Stir sticks. Combining the white chocolate layer with the crushed peppermint gives the fudge a classic red and white holiday appearance.
How to Make Layered Peppermint Fudge
FIRST STEP: Line a 9x9 pan with foil. Spray with nonstick spray.
SECOND STEP: In a medium saucepan over LOW heat melt the semi-sweet chocolate chips along with half of the sweetened condensed milk.
THIRD STEP:Pour the chocolate into the prepared pan. Place in the refrigerator to chill while you do the next step.
FOURTH STEP: Next, melt the white chocolate chips along with the sweetened condensed milk in a medium saucepan over LOW heat. When chips are almost all melted remove from heat and stir in the peppermint extract.
FIFTH STEP: Stir in ¼ cup of the crushed candy canes.
SIXTH STEP:Pour the white chocolate over the chilled semi-sweet chocolate.
SEVENTH STEP: Sprinkle the remaining ½ cup of candy canes over the top of the white chocolate and gently press down into the fudge.
EIGHT STEP: Refrigerate until set for 2-3 hours or overnight.
NINTH STEP: Remove from pan by lifting out the foil. Peel away the foil and cut into bite-size serving pieces.
Cooking Tips
You can use dark chocolate chips instead of semi-sweet if you prefer.
You can add one cup of marshmallows for another add-in.
Double or triple the recipe to make a large batch to share.
Storing this Recipe
Fudge may be stored in an airtight container either in the refrigerator or on the counter for up to 1 week.
Fudge can be frozen for up to 2 months, thaw overnight in the refrigerator.
Place sheets of wax paper in between your layers of fudge to keep them from sticking.
Layered Peppermint Fudge
This 5-ingredients Layered Peppermint Fudge is not only festive and tasty but easy to make. With a prep time of only 15 minutes, it’s the perfect Christmas treat for parties and as gifts.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 25
Ingredients
- 2 cups semi-sweet chocolate chips
- 2 cups white chocolate chips
- One 14 ounce can of sweetened condensed milk divided in half
- ½ tsp peppermint extract
- ¾ cup crushed candy canes divided
Instructions
- Line a 9x9 pan with foil. Spray with nonstick spray.
- In a medium saucepan over LOW heat melt the semi-sweet chocolate chips along with half of the sweetened condensed milk.
- Pour the chocolate into the prepared pan. Place in the refrigerator to chill while you do the next step.
- Next, melt the white chocolate chips along with the sweetened condensed milk in a medium saucepan over LOW heat. When chips are almost all melted remove from heat and stir in the peppermint extract.
- Stir in ¼ cup of the crushed candy canes.
- Pour the white chocolate over the chilled semi-sweet chocolate.
- Sprinkle the remaining ½ cup of candy canes over the top of the white chocolate and gently press down into the fudge.
- Refrigerate until set for 2-3 hours or overnight.
- Remove from pan by lifting out the foil. Peel away the foil and cut into bite-size serving pieces.
Nutrition
Calories: 238kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 9mg | Sodium: 35mg | Potassium: 182mg | Fiber: 1g | Sugar: 27g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
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