This easy chocolate peppermint fudge recipe may not be a cookie, but it’s part of cookie week because it’s the perfect addition to your Christmas cookie box! If you missed the first recipes from cookie week, be sure to check out my soft ginger molasses cookies, chocolate crinkle cookies, cranberry orange shortbread, sugar plum cookies, and candy cane chocolate chip cookies! I’ve always loved the addition of fudge to a cookie box, and I wanted to make this recipe as easy as possible. You can whip up this recipe in about 10 minutes with just five ingredients!
For this recipe, you just need chocolate chips, a can of sweetened condensed milk, two tablespoons of butter, peppermint extract, and candy canes for topping! I don’t have a double boiler, so I place the chocolate chips and butter in a metal bowl and place it on a saucepan with water in it. It’s the perfect way to melt the chocolate and butter as the water boils. Once the chocolate and butter are melted, remove the bowl from the saucepan. Whisk in sweetened condensed milk and peppermint extract. Spray an 8 x 8 or 9 x 9 baking dish with nonstick cooking spray and line it with parchment paper. Spread the fudge mixture evenly in the pan and top with crushed candy canes, pressing the candy canes in slightly to help them stick. Refrigerate at least 8 hours or overnight. Use a knife to loosen the edges of the fudge then pull by the edges of the parchment paper to remove. Cut into bite-sized pieces and place in an airtight container and keep refrigerated until ready to eat! Which if you’re like me, should be one a day.
This chocolate peppermint fudge is the perfect easy holiday recipe. And even though it’s not a cookie, I hope you add it to all your cookie boxes. It’s such an easy recipe, and with no baking required it couldn’t be easier!
- 3 cups semi-sweet chocolate chips
- 2 tbsp. butter
- 1 can sweetened condensed milk
- ½ tsp. peppermint extract
- ½ cup crushed candy canes
- Using a double boiler or a bowl placed over a saucepan of water, boil the water to melt the chocolate and butter together. If you've never done this before, simply pour a few inches of water in the bottom of a saucepan. Place the chocolate chips and butter in a metal or ceramic (heat-safe) bowl and place it over the saucepan. There should be some space between the bowl's bottom and the water in the pan. Bring the water to a boil and carefully stir the chocolate and butter until melted.
- Remove the bowl from the saucepan and add the sweetened condensed milk and peppermint extract. Stir to combine until very smooth.
- Spray an 8 x 8 or 9 x 9 baking dish with nonstick cooking spray and line with parchment paper.
- Pour the fudge mixture into the pan and place crushed candy canes on top, gently pressing the candy canes down to ensure they stick.
- Refrigerate for at least 8 hours or overnight.
- Use a butter knife to loosen the edges of the fudge, then remove from the baking dish. Cut into bite-sized pieces and keep refrigerated in an airtight container until ready to eat.
- Enjoy!
Like what you see? Pin it here!
Leave a Reply