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Peppermint Hot Chocolate Fudge Recipe

Every year, my office has a mini holiday celebration that we call Dough Day. It involves a whole day of eating, talking about what you’re going to eat next and then eating some more. The 2016 version was yesterday and I still feel full. But not so full that I don’t wish I had some more of my contribution: this peppermint hot chocolate fudge recipe.

Y’all. It was so tasty that I’m not at all surprised none was left for me to take home yesterday. And I would have too. But luckily, in addition to being delicious, this peppermint hot chocolate fudge recipe is also so easy to make. A second batch may already be in the works and I probably won’t share this time around.


The key to a good fudge recipe is the chewiness factor and this recipe has one that’s literally off the charts! Ok I’m not sure if there is such a thing, but I believe there should be. I’m willing to make fudge repeatedly until we have the science ready to create one. Sorry. I got distracted. It’s probably the leftover sugar high.

The fudge itself isn’t overly pepperminty, but the recipe can certainly be adjusted to give it a stronger peppermint flavor. Peppermint extract can be intense and the crushed candy canes are also fairly strong, so I would suggest testing a batch before upping either flavor, unless you know you’re a fan.



Peppermint Hot Chocolate Fudge Recipe

You’ll need:

  • 1 14 oz can of sweetened condensed milk
  • 3 cups of milk chocolate chips
  • 1 T cocoa unsweetened powder
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 3-4 crushed candy canes
  • Mini marshmallows
  1. Line a 9×9 baking dish with aluminum foil.
  2. Crush candy canes.
  3. Add sweetened condensed milk to a deep saucepan over low to medium heat.
  4. Add in cocoa powder and stir until thoroughly combined.
  5. Add the chocolate chips and stir until chips are melted. The mixture is going to get thick very quickly so consider stirring fudge your arm workout for the day.
  6. Add in extracts and stir until combined.
  7. Pour fudge into baking dish.
  8. Top with candy cane pieces and mini marshmallows, pressing them gently into the top of the fudge.
  9. Refrigerate for at least 4 hours and cut into pieces. Refrigerate again overnight or until eaten.


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