Layered Chocolate Peppermint Fudge makes such a pretty presentation with dark chocolate and white chocolate layers filled with colorful peppermint candies. This easy five-ingredient recipe is easy-to-make and perfect for the holidays.
We love chocolate all through the year, but once the holidays roll around the thought of making homemade fudge has me running to the store for some chocolate and for this recipe, peppermints.
There are a lot of fudge recipes, but I wanted to share this candy recipe because it is so easy to make and once you cut this fudge into squares it becomes quite the show-stopper with the different layers and the peppermints peeking through.
For more holiday favorite treats, try this fun to make Cinnamon Rock Candy. It’s red, it’s spicy, and it makes a delicious foodie gift. Colorful Christmas cookies are everyone’s favorite treats and these Surprise Inside Christmas Sprinkle Cookies are fun to make and have a hidden middle layer.
❤️You will love this fudge
This fudge recipe had 5 ingredients
It’s quick to make
Each layer of this fudge has just the perfect amount of peppermint flavor.
Do you like to give food gifts or bring something to holiday parties, this fudge is always appreciated.
The chocolates – When making candy try to use good quality chocolate. You can use semi-sweet or dark chocolate chips. For the white chocolate, I look for cocoa butter as an ingredient that helps the white chocolate melt better.
Peppermints – You have lots of choices here. I like using the pre-bagged crushed peppermints because they are so easy to use, there is just no mess.
You can also use the round starlight peppermint candies or candy canes. In this case, you will need to crush these candies to make small pieces. And, yes, you will most likely get peppermint dust everywhere.
Try to find the red and green peppermints that make this fudge very festive for Christmas.
Sweetened Condensed Milk – this is going to bind the melted chocolates, add some sweetness and make the fudge creamy. Make sure you are not using evaporated milk.
Peppermint Oil or extract – I love LorAnn’s oils for candy making since they have a very concentrated flavor, but you can also use peppermint extract.
🥄Let’s make fudge
Step 1. Prepare an 8″ x 8″ square pan by cutting a piece of parchment paper to fit the bottom of the pan with enough paper coming up over the edge of the pan so you can easily pull the fudge out of the pan for cutting.
Step 2. Option 1 – If you are using the round mints or candy canes, place them into a plastic bag and pound the mints with a mallet or rolling pin to make smaller pieces.
Option 2 – If you are using the pre-crushed mints you just need to measure these out.
Step 3. Pour the sweetened condensed milk into a medium-sized saucepan and set over medium-low heat.
Step 4. Pour the dark chocolate chips on top of the milk. Do not stir, let the milk heat up slowly.
Step 5. As the milk gets warm the chocolate chips will start melting, at this point gently stir until all the chocolate is melted. Stir the fudge just until the surface turns dull, and at this point, it should be thickened.
Step 6. Pour in the chopped peppermints and stir to combine.
Step 7. Pour the chocolate fudge into the prepared pan. With buttered fingers press the fudge into the pan.
Step 8. Sprinkle additional chopped peppermints on top of the chocolate fudge layer.
White chocolate layer
Step 9. Pour the sweetened condensed milk into a medium-sized saucepan and set over medium-low heat.
Step 10. Pour the white chocolate chips on top of the milk. Do not stir, let the milk heat up slowly.
Step 11. As the milk gets warm the chocolate will start melting, at this point gently stir until all the chocolate is melted. Stir the fudge just until the surface turns dull, and at this point, it should be thickened.
Add the peppermint oil to the white chocolate fudge and stir to combine.
Step 13. Pour the white chocolate on top of the dark chocolate layer and spread it to the edges.
Step 14. Top the white chocolate fudge with crushed peppermints. Press the peppermints into the fudge with your fingers, this way the mints will stay put.
Step 15. Let the fudge sit for several hours to firm up then pull the fudge out of the pan using the parchment paper handles. Set on a cutting board and using a large chef’s knife cut the fudge into long slices.
Step 16. Cut the slices into small squares, it is easier to use a small paring knife to cut into squares.
🍬Tips for crushing mints
If you are going to use whole mints they will need to be crushed. This can be a messy job because once you start pounding on the bag with the mints in it, it will start to tear and you will have peppermint dust everywhere.
Tip #1 – Don’t try to put all the mints in the plastic bag at once. Depending on the amount you need, divide the mints up into smaller batches.
Tip #2 – Use two plastic bags, just put one bag into another bag, this helps the inner bag from ripping open.
Tip #3 – Use the smooth side of a mallet, a rolling pin, or even a large soup ladle to crush the candies.
This can happen if you cook the chocolate at too high of a temperature.
Once the chocolate melts you only want to stir it until it loses its shine.
Overcooking fudge will cause it to be dry, hard, and crumbly.
If fudge isn’t cooked long enough it will end up being too soft.
More One Hot Oven favorites
Layered Chocolate Peppermint Fudge
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Preparing the dish
- Use an 8" x 8" baking dish and line the bottom with a piece of parchment paper, make sure the paper comes up over the sides of the dish so you can pull the candy out for cutting.
Preparing the peppermints
- If you are using pre crushed peppermints, just measure out what you will need.
- If you are using the round Starlight peppermint candies, or candy canes, these need to be crushed into smaller pieces.Place the mints in a plastic bag and seal the bag shut. With a mallet (use the flat side), rolling pin, or a ladle, gently pound the mints several times until they have been broken down into small pieces. See notes below for tips
Chocolate Fudge Layer
- Pour half the can of sweetened condensed milk into a medium-sized saucepan. That should be ⅔ cup.
- Place the pan over medium-low heat on the stove, and add the dark chocolate chips. Do not stir.
- Once the chocolate chips start to melt ( this usually takes about two minutes) stir gently several times until the chocolate is totally melted. You want the chocolate to melt slowly.
- Once the chocolate is melted, it will thicken up and lose its glossy sheen. Remove from the stove and pour in ⅓ cup of the crushed peppermint candies. Stir to incorporate.
- Pour the fudge into the prepared baking pan and pat the fudge into a thin layer. Sprinkle another ⅓ cup of peppermints on top of the fudge. Set this aside.
- Clean out the saucepan so you can use it for the next layer.
White chocolate layer
- Pour the remaining sweetened condensed milk into the medium-sized saucepan. It will be ⅔ cup.
- Place the pan over medium-low heat on the stove, and add the white chocolate chips. Do not stir.
- Once the chocolate chips start to melt stir gently several times until the chocolate is totally melted. You want the chocolate to melt slowly.
- Once the chocolate is melted, it will thicken up and lose its glossy sheen. Remove from the stove and add ¼ teaspoon of the peppermint oil, or a ½ teaspoon of peppermint extract. Stir to incorporate.
- Pour the white chocolate fudge layer on top of the dark chocolate fudge layer and spread out to cover.
- Sprinkle the remainder of the peppermint candies over the white chocolate layer. With your fingers or the bottom of a measuring cup press the candies into the white fudge so they will stick.
- Let the fudge sit for at least two hours to firm up before cutting.
Cutting the fudge
- Pull the parchment paper up out of the baking pan and place on a large cutting board.
- With a large chef's knife cut the fudge into four long strips then cut the strips into squares. It is helpful to use a smaller knife, like a paring knife to cut the squares.
- Store the fudge in a sealed container for up to a week.
Pin to make later
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.