14 oz sweetened condensed milk
12 oz high quality semisweet chocolate chips*
1 1/2 tablespoons butter
1/4 cup peppermint pieces (about 4 candy canes)**
Directions:In shallow, heavy pot, heat the butter and chips over low heat until melted. Stir to occasionally. Remove from heat and stir in the condensed milk and candy canes until the mixture is smooth and uniform. Pour into a buttered 8×8 inch baking dish and allow to cool 15 minutes. Then refrigerate the fudge for 2 hours or up to overnight. Unmold (if it sticks, run the point of a knife along all four sides and slide a thin spatula underneath to remove) and cut into 1 inch squares. Store at room temperature in an air tight container.
Yield: roughly 40 squares
*Since chocolate is the focus here, using good chips is essential. I used Guittard which melts well and seems to have less additives to hold the “chip” shape than other brands.
**I hit the candy canes with something heavy while they are still in the wrapper to crush them without creating a sticky mess or having to use a separate plastic bag.
Note: I do recommend storing anything made with peppermint in a separate container from anything else because over time, the mint flavor will permeate other foods. When giving candy or cookies as gifts, I always pack anything with peppermint candy, chips or extract in a separate tightly sealed bag or container.
I created this recipe as sort of an homage to peppermint bark. Mostly creamy dark chocolate, the fudge is studded with bits of candy cane. Even people who are not too fond of peppermint like this fudge, the peppermint flavor isn’t overwhelming and the candy bits add an interesting texture contrast. If you are a candy cane fanatic, you might want to increase the amount of candy used, but I wouldn’t add more than 1 or 2 additional canes or the fudge gets too chunky and chewy.
There are many different ways to make fudge and this is one of the easiest. I used to make fudge the more involved way with sugar, hand chopped chocolate, corn syrup and heavy cream but years ago I did a taste test and it turned out that people liked the flavor and texture of chocolate fudge made with condensed milk just as much or more than the more time consuming fudge. I do use different methods when I make other flavors of fudge but for this one, this recipe is just right.
Just made Peppermint Fudge the other day.
I like to eat mint around the holidays I don’t know why just seems right.
Thanks for sharing your recipe.
Holy cow! I LOVE peppermint fudge and this recipe looks so easy! This recipe could quite possibly be the best thing to happen to me this holiday.
I love simple recipes like this one! I never make fudge because I don’t like it enough to go through the effort. But this recipe is so simple that I might actually make some this year! Plus I think I would really enjoy the peppermint bits! Thanks for another great recipe!
hi. what´s peppermint candy canes? boiled sweets, just like that? I have a bottle of peppermint extract to play around with, and this sounds great.
lobstersquad: They are just peppermint flavored hard candies. I used these.
got ya. thanks, I love the idea of them inside fudge
Made these..WONDERFUL! However, candy canes were not in my direct line of sight, so didn’t use them. I know..doesn’t seem possible this time of year! What were in front of me…Andes Peppermint Crunch Baking Chip..YUM!!
This recipe looks glorious! I’ve often used the fudge recipe that’s on the SCM can, and this looks like a fantastic variation on that.
I’m going to be whipping some of this up tonight. I live for all things that combine mint and chocolate. I will share it with my niece and nephew tomorrow with “everybody loves sandwiches” recipe for peppermint hot chocolate.
So maybe it’s choco-mint overkill…but I already said before, I LIVE for mint and chocolate. 🙂
Hey,I am glad to say that I tried to make your fudge as a suprise gift to my mother and it ended up great. I just have 1 idea to make your fudge making a tad easier. If I were you, i’d first make the condensed milk and butter melt and almost boil, then stir in the chocolate to make it melt without the risk of burning the chocolate. They key is to not make the milk boil (and if you do IT’S ALLRIGHT). That’s just one little comment I would like to add.