No-Bake Chocolate Peppermint Fudge Recipe

This easy chocolate peppermint fudge is a holiday favorite: rich, creamy dark chocolate fudge gently flavored with peppermint and finished with a crunchy layer of crushed peppermint candy. It’s simple to make, stores well, and makes a lovely gift or party contribution when wrapped or placed in a decorative tin.

Why You’ll Love This

Melt-in-your-mouth texture — homemade fudge has a depth of flavor and creaminess store-bought versions rarely match.
Chocolate and peppermint are a classic holiday pairing; the cool peppermint brightens the chocolate without overpowering it.
Quick to prepare: most of the work is hands-off cooking, then allowing the fudge to set.
Great for gifting, cookie swaps, or making ahead for holiday entertaining.

If you enjoy baking for the season, other classic holiday confections to consider include butter pecan fudge, chocolate orange fudge, and extra dark chocolate fudge — all delicious options when you want a variety of treats to share.

Ingredients

1 1/2 cups granulated sugar
7 ounces marshmallow creme
5 ounces evaporated milk (small can) — do not substitute sweetened condensed milk
4 tablespoons unsalted butter
12 ounces dark chocolate chips (or semi-sweet chocolate chips)
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 cup crushed peppermint candy (candy canes), for topping

How to Make Easy Chocolate Peppermint Fudge

Fudge ingredients cooking in a sauce pan.

Prepare an 8″ or 9″ square baking pan by lining it with aluminum foil or parchment paper. Butter the lining lightly, and leave a bit of overhang so you can lift the fudge from the pan once it has set.

In a large, heavy saucepan combine the granulated sugar, marshmallow creme, evaporated milk, and unsalted butter. Cook over medium heat, stirring constantly, until the mixture comes to a full boil. Once it reaches a boil, continue to cook and stir for 5 minutes. Stirring constantly prevents scorching and helps the mixture thicken properly — no candy thermometer required.

Remove the pan from the heat. Add the chocolate chips, vanilla extract, and peppermint extract. Stir vigorously until the chocolate is completely melted and the mixture is smooth and glossy.

Immediately pour the warm fudge into the prepared pan, spreading it evenly. Sprinkle the crushed peppermint candy over the surface and press down lightly so the pieces adhere. Allow the fudge to cool and set at room temperature, or chill in the refrigerator to speed the process and make slicing cleaner.

Peppermint fudge on a red plate with scattered candy canes.

When the fudge is firm, use the foil or parchment overhang to lift it from the pan and transfer to a cutting board. Slice into squares of your preferred size and serve.

Tips

Line the pan with parchment paper for the easiest removal and cleanest edges when slicing.
Use evaporated milk, not sweetened condensed milk. The recipe is formulated for evaporated milk and substitutions will change the texture.
Do not stir the crushed candy canes into the hot fudge. Mixing them in can result in pieces that become chewy or sticky. Sprinkling them on top preserves the crunch.
Chill the set fudge briefly in the refrigerator to make cutting neater and the slices firmer — this is especially helpful if you prefer tidy gift-ready squares.
If you prefer a milder mint, reduce the peppermint extract slightly and taste the warm fudge before it fully cools; extracts can concentrate as the mixture cools.

Variations

Swap the dark chocolate for semi-sweet or milk chocolate chips to change the sweetness and flavor profile.
For white chocolate peppermint fudge, use high-quality white chocolate baking bars (they melt smoother than white chips) and follow the same method, adjusting peppermint to taste.
Add festive sprinkles around the candy pieces for a colorful holiday presentation, or press whole miniature candy canes into the top for a decorative touch.

FAQs

Can I use sweetened condensed milk? No. This recipe requires evaporated milk. Using sweetened condensed milk will make the texture and sweetness incorrect for this traditional fudge method.

How should I store the fudge? Store the chocolate peppermint fudge in an airtight container at room temperature or in the refrigerator for up to two weeks. Keeping it covered prevents it from absorbing odors and helps maintain the ideal texture.

Can I freeze this fudge? Yes. For best quality, place the cooled fudge in a freezer-safe container or freezer bag and freeze for up to two months. Thaw overnight in the refrigerator before serving.

More Easy Fudge Recipes

If you enjoy making fudge, try other simple flavors such as Butter Pecan Fudge, Chocolate Orange Fudge, or Extra Dark Chocolate Fudge for variety. Each offers a different flavor profile while using straightforward methods similar to this peppermint version.

Nutrition (per serving)