If you ever crave a homemade treat that perfectly captures the cozy, festive spirit of winter, this Hot Chocolate Peppermint Fudge Recipe is an absolute must-try. Rich, silky chocolate melds seamlessly with the invigorating burst of peppermint, creating a sweet and minty delight that’s reminiscent of your favorite hot cocoa but with a decadent twist. Whether you’re looking for a fun holiday gift or a special indulgence to brighten your day, this fudge combines classic flavors in an irresistibly creamy texture that will have you reaching for seconds (and thirds). Let me walk you through making this magical confection that feels like a warm hug in every bite.
Ingredients You’ll Need
Before diving into the fun, let’s gather a handful of simple but essential ingredients that bring depth, texture, and that perfect peppermint punch to this fudge. Each item plays a key role, whether it’s the smoothness of the cream, the richness of chocolate, or the cool freshness of peppermint to balance it all.
- 2 cups semisweet chocolate chips: These provide a creamy, rich chocolate base that melts evenly for a smooth fudge.
- 1 cup sweetened condensed milk: Acts as a sweet binder, giving the fudge its luscious, velvety texture.
- 1/2 cup unsweetened cocoa powder: Adds an intense chocolate flavor and deep color.
- 1 teaspoon pure vanilla extract: Enhances all the chocolate and peppermint flavors with a warm, aromatic touch.
- 1/2 teaspoon peppermint extract: Delivers the refreshing peppermint essence that defines the fudge.
- 1/4 teaspoon salt: Balances sweetness and rounds out the overall taste.
- 1/2 cup crushed peppermint candies or candy canes: Provides a delightful crunch and festive flair peppered throughout the fudge.
- 1/2 cup mini marshmallows (optional, for topping): Adds a whimsical, chewy texture if you want an extra fun topping.
How to Make Hot Chocolate Peppermint Fudge Recipe
Step 1: Prepare Your Baking Dish
Start by lining an 8×8 inch baking dish with parchment paper. Make sure to leave some overhang on the sides so you can easily lift out the fudge later without any mess. This simple step ensures smooth removal and neat edges every time.
Step 2: Melt the Chocolate and Condensed Milk
Place the semisweet chocolate chips and sweetened condensed milk into a medium saucepan over medium heat. Stir constantly as the chocolate melts gently into the milk, creating a glossy, unified mixture. Keep your eye on it to avoid scorching, but trust me, patience here rewards you with the creamiest base imaginable.
Step 3: Incorporate Cocoa, Vanilla, Peppermint, and Salt
Once your mixture is silky and smooth, remove the pan from heat. Immediately stir in the unsweetened cocoa powder for an intense chocolate kick, the vanilla for warmth, peppermint extract for that familiar minty zing, and a pinch of salt to balance the sweetness. Mix thoroughly so every bite bursts with harmonious flavor.
Step 4: Fold in the Crushed Peppermint Candies
Reserve a small handful of crushed candies for topping if you like, then gently fold the rest into your fudge mixture. This adds delightful texture and festive peppermints that sparkle within the fudge, giving you candy crunch surprises with each bite.
Step 5: Pour and Add Optional Marshmallows
Transfer the luscious fudge into your prepared dish and spread it out evenly using a spatula. If you’re feeling a little adventurous, sprinkle mini marshmallows on top—they’ll toast lightly when chilled and add a playful fluffiness to the finished treat.
Step 6: Chill Until Firm
Pop the fudge into the refrigerator for at least 2 hours. This sets the fudge firmly, so it’s perfectly sliceable and ready to enjoy. The wait is worth every minute since cooling intensifies flavors and textures beautifully.
Step 7: Slice and Serve
Using the parchment paper overhang, carefully lift the fudge out of the baking dish. Place it on a cutting board and slice into squares or rectangles as you prefer. This fudge is great for gifting, sharing, or sneaking bites during cozy nights.
Step 8: Store to Enjoy Later
Keep any leftovers fresh by storing them in an airtight container inside the fridge. The fudge will maintain its creamy texture and peppermint charm for days.
How to Serve Hot Chocolate Peppermint Fudge Recipe
Garnishes
Sprinkle extra crushed peppermint candies or a few decorative chocolate shavings on top to elevate presentation. For a snowy touch, adding a dusting of powdered sugar around the edges makes it look irresistible and festive.
Side Dishes
Serve your Hot Chocolate Peppermint Fudge Recipe alongside warm cups of peppermint tea or, of course, hot chocolate for a fully themed indulgent treat. Fresh fruit or a scoop of vanilla ice cream pairs beautifully to balance the fudge’s sweetness.
Creative Ways to Present
Cut your fudge into bite-sized pieces and arrange them in a decorative tin lined with festive wax paper for gifting. Alternatively, stack squares with layers of crushed peppermint candies between them for an eye-catching holiday platter perfect for parties or cozy gatherings.
Make Ahead and Storage
Storing Leftovers
Place leftover fudge in an airtight container and keep it refrigerated. This prevents it from drying out and preserves the flavors for up to a week, allowing you to enjoy this minty-sweet treat at your leisure.
Freezing
If you want to make this fudge ahead of time, it freezes beautifully. Wrap individual pieces tightly in plastic wrap and store them in a freezer-safe container. When you’re ready, thaw at room temperature for about 30 minutes before serving to return to perfect softness.
Reheating
While fudge is best eaten chilled or at room temperature, you can warm pieces very briefly in the microwave—just 5-10 seconds—if you prefer it a bit softer. Be careful not to overheat, as this can cause separation or melting beyond your desired texture.
FAQs
Can I use dark chocolate instead of semisweet chocolate chips?
Absolutely! Dark chocolate will give your fudge a richer, slightly more bitter flavor which pairs wonderfully with peppermint. Just keep in mind it may result in a less sweet fudge, so you might want to adjust sweetness according to your taste.
Is there a substitute for sweetened condensed milk?
Sweetened condensed milk is key for that creamy texture and sweetness, but if you need a substitute, try evaporated milk mixed with sugar, though the texture might differ slightly. For dairy-free, look for coconut condensed milk options.
How do I crush peppermint candies easily?
Place the candies in a zip-top bag and use a rolling pin or heavy pan to gently crush them into small pieces. This method keeps your workspace clean and ensures even-sized bits perfect for folding into fudge.
Can I omit the mini marshmallows on top?
Of course. The marshmallows are entirely optional and only add a fun, chewy texture and decorative element. The fudge is delicious on its own without them.
What is the best way to cut fudge without it sticking?
Use a sharp knife warmed in hot water and wiped dry before slicing. This allows the knife to glide through the fudge cleanly, minimizing sticking and creating neat squares.
Final Thoughts
This Hot Chocolate Peppermint Fudge Recipe is such a joyful reminder of why homemade treats steal the show at every gathering. Its creamy chocolate richness balanced perfectly with refreshing peppermint makes it a festive favorite you’ll want to keep in your baking rotation. Don’t hesitate to whip up a batch today and watch it disappear fast—there’s truly nothing like homemade fudge to spread warmth and delight!
Print
Hot Chocolate Peppermint Fudge Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 10m
- Total Time: 2h 20m
- Yield: 16 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this rich and creamy Hot Chocolate Peppermint Fudge, a festive treat combining the smoothness of semisweet chocolate, the warmth of cocoa and vanilla, and a refreshing hint of peppermint. Perfect for holiday gatherings or a cozy dessert, this no-bake fudge is easy to make and can be customized with mini marshmallows for an extra delightful touch.
Ingredients
Main Ingredients
- 2 cups semisweet chocolate chips
- 1 cup sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
- 1/2 cup crushed peppermint candies or candy canes
Toppings (Optional)
- 1/2 cup mini marshmallows
Instructions
- Prepare the baking dish: Begin by lining an 8×8 inch baking dish with parchment paper, ensuring there is overhang on the sides to easily lift the fudge out later. Set this aside.
- Melt chocolate and condensed milk: In a medium saucepan over medium heat, combine the semisweet chocolate chips and sweetened condensed milk. Stir constantly until the chocolate is fully melted and the mixture is smooth and homogenous.
- Add dry and flavor ingredients: Remove the saucepan from heat and stir in the unsweetened cocoa powder, vanilla extract, peppermint extract, and salt. Mix thoroughly until everything is well incorporated.
- Incorporate peppermint candies: Gently fold in the crushed peppermint candies, reserving a small portion to sprinkle on top of the fudge later if desired.
- Transfer mixture to dish: Pour the fudge mixture into the prepared baking dish and spread evenly with a spatula. If using, evenly sprinkle mini marshmallows over the top to add a festive flair.
- Chill the fudge: Place the baking dish in the refrigerator for at least 2 hours or until the fudge is set and firm to the touch.
- Slice and serve: Use the parchment paper overhang to lift the fudge from the dish, place it on a cutting board, and cut into squares or rectangles.
- Store leftovers: Keep any remaining fudge in an airtight container stored in the refrigerator to maintain freshness and texture.
Notes
- For a stronger peppermint flavor, add an extra 1/4 teaspoon of peppermint extract.
- If mini marshmallows are not desired, feel free to omit or substitute with crushed candy canes for added crunch.
- Allow enough time for chilling to ensure the fudge sets properly.
- Use parchment paper with overhang to make removal easier and avoid sticking.
- Store fudge refrigerated; it will keep well up to 1 week.
