Easy Peppermint Fudge Recipe

5 from 7 votes

This Peppermint Fudge Recipe is a simple and easy fudge that doesn't need a candy thermometer, just sweetened condensed milk!

Prep Time10

Chill Time2

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: easy fudge recipe, fudge with no thermometer

Servings: 8x8" baking pan

Calories: 3222kcal

Line an 8x8" baking pan with parchment paper, leaving overhang on the sides (for easy fudge removal).

Set microwave to half power (or medium), then add dark chocolate chips to a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave again for another 20 seconds.
Pour in half of the can of sweetened condensed milk and stir. Microwave in 15 second intervals, stirring after each interval, until chocolate mixture is completely melted and smooth.

Stir peppermint extract into the dark chocolate mixture, then pour into prepared pan and spread into an even layer. Set aside while you work on the next layer.

Set microwave to half power (or medium), then add white chocolate chips to a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave again for another 20 seconds.
Pour in half of the can of sweetened condensed milk and stir. Microwave in 15 second intervals, stirring after each interval, until chocolate mixture is completely melted and smooth.

Stir vanilla extract into the white chocolate mixture, then pour into prepared pan on top of the dark chocolate, and spread into an even layer.

Sprinkle peppermint sprinkles over the top of the white chocolate layer, then cover and refrigerate for at least 2 hours, or until fudge is set.

Lift fudge out of the pan using the parchment paper overhang, then slice into as many squares/pieces as desired.
Serve or store at room temperature for 1 week, or refrigerated for up to 3 weeks.

Recipe can easily be doubled, just use a 9x13" baking pan.
Chocolate can also be melted using a double boiler method
Double Boiler Method – A double boiler is an actual type of pot, but most people don’t have one on hand, so I make my own makeshift one. It’s easy, I promise! Add a bit of water to a sauce pan and place a heat-resistant bowl on top (I use a glass bowl) so it just rests on the sides of the pan, but doesn’t touch the water. Heat the water on LOW heat and add chocolate to the bowl on top. Stir often and you’ll see the chocolate start to melt. Keep stirring, and once you see just tiny lumps of chocolate, remove the bowl from the top of the pan. Stir, and the residual heat will melt those last little lumps and you’ll have perfect melted chocolate.