Peppermint Fudge!
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Deliciously easy to make fudge that is brimming with the scrumptious peppermint flavour – dotted with candy canes, dark chocolate chips, sprinkles and more! Heaven!
Recipe Updated December 2016
Peppermint bakes
As you all know, I started my Christmas baking this year with my no-bake baileys cheesecake and it was a mahoosive success – and so have the rest of my Christmas recipes so far. However, I had SO many requests for a Christmas themed fudge recipe after my easter fudge had such a good following.
I decided to make this recipe a peppermint flavour as to me that is Christmas in a nutshell. Don’t get me wrong, I regularly consume anything pepperminty throughout the year as it’s my FAVOURITE – but Christmas I can get away with it… It’s crisp, nostalgic, and instantly festive, there’s something about Christmas that makes it feel extra special, like it truly belongs on the dessert table.
Christmas options
I have a yummy recipe on my blog already for my peppermint truffles which I posted a while ago – and I have seen many of you make them already for little Christmas gifts – and these would be perfect to go along with them if you’re putting together a festive treat box. Same goes for my christmas white chocolate bark recipe.
I often make all three in one baking session, lay everything out on the counter, and package them up together, it looks so impressive for very little extra effort. I once made these as last-minute gifts and ended up keeping half the batch “for quality control”. Completely necessary, obviously.
No-boil fudge
One of my favourite things about this recipe is how approachable it is. There’s no sugar thermometer, no boiling to 116°c and no stress involved. Everything is gently melted together, mixed, poured into a tin and chilled until set. Because it’s a no-boil fudge, the texture is slightly softer than traditional versions, but that’s exactly what makes it so creamy and indulgent.
Stored in the fridge, it sets beautifully and slices cleanly into perfect little squares. If you’ve ever been intimidated by fudge-making, this recipe is the ideal place to start. Once these are mastered you can move onto more traditional versions like my classic vanilla fudge or Mint Aero fudge.
Customising the toppings
This is where you can really have fun. I’ve topped this fudge with dark chocolate chips, crushed candy canes and sprinkles, but it’s incredibly flexible depending on what you have in the cupboard. Freeze-dried fruit works surprisingly well, extra chocolate never hurts, and a drizzle of melted chocolate looks lovely once it’s set.
I usually just chuck on whatever festive bits I have left over. You can also skip the food colouring if you prefer. It doesn’t affect the flavour at all, but I do love the subtle green tint as it gives the fudge that unmistakable peppermint look and makes it look more expensive and indulgent.
Perfect for gifting (or keeping)
As I mentioned above, I make edible gifts every Christmas, and this peppermint fudge is always one of the most requested. It’s easy to batch-make, stores well in the fridge, and looks lovely wrapped in little bags or boxes with a christmassy bow tied around it.
I once gave this to a neighbour as a last-minute gift and they messaged me asking for the recipe before Christmas Day was even over. That’s always a good sign. Of course, it’s just as good kept at home for festive snacking, movie nights, or when guests pop by unexpectedly, if it lasts that long.
Tips & tricks
- This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly.
- You also don’t have to use food colouring, but I think it makes it look very pepperminty – and I love the crunch of the chocolate chips in the fudge too. (I use these colours so they’re very strong and you need very little.)
- I bought my little cellophane bags online this year as they were super cute – but you can but them from pretty much anywhere.
Peppermint Fudge!
Ingredients
- 397 g condensed milk
- 400 g white chocolate chips
- 25 g butter (can be salted)
- 2 tsp peppermint essence
- 125 g icing sugar sifted
- 3/4 drops green food colouring
Optional Toppings
- 200 g dark chocolate chips
- crushed candy canes
- sprinkles
- freeze dried fruit
Instructions
- Line a tin with parchment paper – I use a 7″x10″ rectangular (brownie) tray as it makes a nice depth of fudge!
- Put the chopped chocolate into a heavy based pan, along with all of the condensed milk, peppermint essence, and butter and melt on a low heat, stirring often so that the chocolate doesn’t just get stuck on the bottom and burn and that all the ingredients mix together well.
- Once melted, tip in the sifted icing sugar and add the food colouring and combine well (if you don't sift it, it'll go lumpy) – it make take a bit ofbeating – pour into the tin and smooth over the mixture.
- Pour on the chocolate chips/candy canes etc and press into the top of the fudge and store in the fridge for 3-4 hours to set, or overnight!
- Once set – remove from the tin and cut into the squares (I cut 1″ squares)
- Return to the fridge for another couple of hours to finish setting
Notes
- This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly.
- You also don't have to use food colouring, but I think it makes it look very pepperminty - and I love the crunch of the chocolate chips in the fudge too. (I use these colours so they're very strong and you need very little.)
- I bought my little cellophane bags online this year as they were super cute - but you can but them from pretty much anywhere.
[…] recipe itself is based on my other ‘cheats fudge’ recipes such as my Peppermint Fudge inspired by Carnations fudge which were big successes in themselves.. so this is a winner. […]