Easy Peppermint Bark Fudge
Ingredients
Chocolate Peppermint Fudge:
- 1 ½ cups (255 g) semisweet chocolate chips
- 1 cup (57 g) mini marshmallows
- ½ cup plus 2 tablespoons (188 to 190 g) sweetened condensed milk (1/2 of a 14-ounce can)
- 1 tablespoon salted butter
- Pinch salt
- ½ teaspoon peppermint extract (see note)
- ¼ teaspoon vanilla extract
White Chocolate Peppermint Fudge:
- 1 ½ cups (255 g) chopped white chocolate (SEE NOTE)
- 1 cup (57 g) mini marshmallows
- ½ cup plus 2 tablespoons (188 to 190 g) sweetened condensed milk (1/2 of a 14-ounce can)
- 1 tablespoon salted butter
- Pinch salt
- ½ teaspoon peppermint extract (see note)
- ¼ teaspoon vanilla extract
- ¼ cup crushed peppermints or candy canes
Instructions
- Line an 8X8-inch pan with parchment paper or foil and lightly butter the bottom, sides and corners. Set aside.
- For the chocolate fudge layer, in a large microwave-safe bowl, add the chocolate chips, marshmallows, sweetened condensed milk, butter and salt.
- Microwave for 45-second intervals, stirring in between, until the mixture is smooth and creamy. Do not over heat. Stir in the peppermint and vanilla extracts.
- Spread evenly in the prepared pan.
- For the white chocolate fudge layer, in a large microwave-safe bowl, add the chopped white chocolate, marshmallows, sweetened condensed milk, butter and salt.
- Microwave for 45-second intervals, stirring in between, until the mixture is smooth and creamy. Do not over heat. Stir in the peppermint and vanilla extracts.
- Pour over the chocolate layer and spread evenly with an offset spatula.
- Sprinkle the crushed peppermints over the fudge (while it is still warm). Press lightly so the pieces adhere to the fudge.
- Pop the pan in the fridge and let chill until set, 1 to 2 hours.
- Lift the fudge from the pan using the parchment or foil and cut into squares with a knife or bench knife/scraper. Store the fudge in a covered container in the refrigerator (it keeps well for 1 to 2 weeks).
Notes
Peppermint Extract: dial the peppermint extract up or down depending on the strength of the extract you are using and how pepperminty you want the fudge. If using peppermint oil, it carries a much stronger minty flavor, so dial the amount back significantly - you may only need a drop or two. Additionally, you can omit the peppermint extract from the chocolate layer and add it only to the white chocolate layer. It's a very adaptable recipe.
White Chocolate: it is important to use white bar chocolate for this recipe, NOT white almond bark or candy coating. I use the Ghirardelli brand of white bar chocolate (I've found it every where from Walmart to my small town grocery store in the baking aisle). White chocolate chips often do not melt well, and I don't recommend using them as the texture of the fudge will be more stodgy and thick and less creamy and fudgy.
Sweetened Condensed Milk: don't let the sweetened condensed milk measurements confuse you; this recipe utilizes one standard 14-ounce can split between both bowls of fudge. It's super easy to measure this out using a kitchen scale (it's right around 190 grams of sweetened condensed milk for each bowl of fudge).