This peppermint fudge delivers silky white-chocolate sweetness studded with cool peppermint and a festive candy cane crunch—no candy thermometer required. With gentle, low-heat melting and a few pro tricks, you’ll get neat squares, bright flavor, and holiday-ready gifts every time.
Traditional Fudge vs Sweetened Condensed Milk Fudge
There are SO many ways to make fudge. Some people enjoy a traditional fudge made from cream and sugar. This process is a hefty dose of chemistry and monitoring heat. My Classic Vanilla Fudge and Gingerbread Fudge are good examples.
For some, this is the only acceptable way to make fudge. But for others, it is too technical and they prefer to make an equally delicious fudge, but with less room for error. A foolproof fudge recipe.
For this, using sweetened condensed milk or marshmallow fluff (Fantasy Fudge) is your magic ingredient. Both are forms of sugar with the milk being dairy based and the fluff eggs and sugar, almost like a meringue.
Using sweetened condensed milk skips the step of melting sugar, which is the step that intimidates most bakers and requires precise temperature control using a candy thermometer.
Condensed milk is cow’s milk that has had the water removed, so concentrated milk. Sweetened condensed milk just means that this water-free milk has added sugar making it sweet and perfect for dessert recipes.
What You’ll Need
The ingredient list for making this peppermint fudge is actually quite short and simple. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- White baking chocolate- White baking chocolate comes in wafers, chips or bars but is not almond bark or melting wafers. The latter two also have vegetable shortening or some other fat to help them be good for coating fruit and melting. For our version, we need pure white chocolate.
- Sweetened Condensed Milk– The star of the show and what makes this whole easy fudge thing possible. You can grab a can at the store or learn how to make sweetened condensed milk.
- Unsalted butter
- Fine sea salt
- Vanilla extract
- Peppermint candy
Variations
Feel free to experiment and make this peppermint fudge your own! Here are a few ideas.
- Chocolate-Peppermint Layer– Make a half batch of dark chocolate fudge base, then top with this white-peppermint.
- Swirl– Before it sets, drizzle some melted dark chocolate into the fudge and marble with a toothpick.
- Oreo Peppermint– Try folding in some crushed Oreo cookies for that chocolate peppermint flavor.
Test Kitchen Notes
While this peppermint fudge isn’t particularly hard to make, I have a few tips and tricks to help you along the way.
- Use quality chips – Use the more expensive, higher quality white chocolate for a glossier set and finish.
- Fudge too thick? If the mixture seems too thick, a teaspoon of room-temp butter can make things a little smoother and thinner.
- Warm knife – Getting clean cuts and fine edges by using a clean knife with each cut. Just rinse or wipe the knife between cuts.
Commonly Asked Fudge Questions
Fudge has some water in it and if it goes through extreme temperature changes, it will produce sweat.
Chocolate chips have less cocoa butter in them so they keep their shape during baking, so they are harder to melt. You can use them in this recipe, but they might be slightly clumpy.
Evaporated milk is also a concentrated milk product, but not sweetened. I am sure you can add sugar to compensate, but I have not experimented on doing this.
Sure! Use a 9×13 for a thinner fudge or 8×8 for thick fudge. It will take varying times to set depending on thickness. If you need a large batch, but still want it thick, consider doubling the recipe.
More Fudge Recipes
One of my absolute favorite desserts is fudge- no matter the time of year! Here are some of my favorites.
Easy Peppermint Fudge Recipe
Ingredients
- 3 cups white baking chocolate , roughly chopped
- 14 ounces sweetened condensed milk
- 2 tablespoons unsalted butter
- ½ teaspoon fine sea salt
- 2 teaspoons vanilla extract or peppermint flavoring
- ¾ cup peppermint candy , crushed
Instructions
- Line an 8×8 square baking dish with parchment paper. Set aside.
- Over medium heat in a heavy bottom saucepan, heat the 3 cups white baking chocolate, 14 ounces sweetened condensed milk, 2 tablespoons unsalted butter, ½ teaspoon fine sea salt and 2 teaspoons vanilla extract or peppermint flavoring (just not both!). Stir constantly until the mixture is smooth. Do not over cook or or overheat.
- Remove the mixture from the heat and gently fold in ½ cup of the crushed peppermint.
- Pour the mixture into the prepared dish and spread evenly, tapping out bubbles.
- Sprinkle the remaining crushed peppermint on the top while still tacky. Allow to cool fully before covering and chilling for a minimum of 8 hours.
- Lift parchment out of the pan and cut into 1-inch squares.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
This is a great recipe. I made it for Christmas and was pleasantly surprised how wonderful it was. I used peppermint extract instead of vanilla, and was a little scared that it would be too strong. Not at all. It was perfect. My 19 year old son, who loves only chocolate, was asking for more after it disappeared. Will definitely make it again.