Description

This Peppermint Bark Fudge is a festive, rich treat featuring layers of smooth semi-sweet and white chocolate fudge infused with peppermint flavor and topped with crushed candy canes. Easy to prepare on the stovetop and perfect for holiday gifting or enjoying as a seasonal dessert.

Ingredients

Scale

Chocolate Layer

1/2 cup + 1 Tablespoon (195g/135ml) sweetened condensed milk (half of a can)
1 and 1/2 cups (270g) semi-sweet chocolate chips
2 Tablespoons (12g) marshmallow creme
1/2 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract

White Chocolate Layer

1/2 cup + 1 Tablespoon (195g/135ml) sweetened condensed milk (rest of the can)
1 and 1/2 cups (270g) white chocolate chips
2 Tablespoons (12g) marshmallow creme
1/2 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
1/3 cup (45g) crushed candy canes, plus 1 extra Tablespoon for garnish

Instructions

Prepare the pan: Line an 8-inch or 9-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang to lift out the fudge easily once set. Set aside.
Make the chocolate layer: In a medium saucepan over medium heat, combine 1/2 cup plus 1 Tablespoon sweetened condensed milk, semi-sweet chocolate chips, and marshmallow creme. Stir constantly until the chocolate melts and the mixture is smooth. Remove from heat and stir in vanilla and peppermint extracts. Spread this chocolate layer evenly into the prepared pan using a small offset spatula if available. Place the pan in the refrigerator while preparing the next layer.
Clean the saucepan: Wipe the pot clean or wash and dry it thoroughly before making the next layer to prevent mixing flavors.
Make the white chocolate layer: In the same medium saucepan over medium heat, combine the remaining sweetened condensed milk, white chocolate chips, and marshmallow creme. Stir constantly until melted and smooth—this layer will be thinner than the chocolate layer. Remove from heat and stir in vanilla extract, peppermint extract, and crushed candy canes.
Assemble and chill: Pour the white chocolate mixture over the refrigerated chocolate layer and spread evenly. Sprinkle with the reserved extra crushed candy canes for garnish. Cover with foil and refrigerate for at least 4 hours or overnight until completely set.
Cut and store: Once set, lift the fudge out of the pan using the foil overhang and peel off the foil. Cut into 1-inch squares. Store the fudge covered at room temperature for up to 1 week or refrigerated for 2–3 weeks, preferably stacked in an airtight container separated by parchment paper.

Notes

For easy removal, ensure the pan is well lined with foil or parchment with overhang.
Use a small offset spatula for spreading fudge layers evenly.
Wiping the saucepan clean between layers prevents mixing chocolate types and flavors.
Fudge can be garnished with extra crushed candy canes for added texture and festive look.
Store fudge in airtight containers with parchment paper layers to maintain freshness and prevent sticking.
Marshmallow creme helps make the fudge smooth and creamy but can be omitted for slight texture changes.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: Peppermint bark fudge, holiday fudge, peppermint chocolate fudge, layered fudge, chocolate peppermint candy, holiday dessert fudge