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Peppermint Fudge

8 Comments

Peppermint Fudge is sweet, decadent, and super easy to make! It’s full of peppermint flavor and the delightful crunch of crushed peppermint candy. Perfect for holiday gifting and snacking!

white chocolate peppermint fudge in a bowl of sprinkles

Why We Love This Peppermint Fudge:

squares of white peppermint fudge stacked together

Ingredients for Peppermint Fudge:

  • white chocolate– we used white chocolate chips
  • sweetened condensed milk– regular sweetened condensed milk works best here
  • peppermint extract– make sure you use peppermint and not mint extract!
  • sea salt– enhances the flavor and balances the sweetness
  • peppermint candy– crushed finely. We put the candy in a ziplock bag, wrapped the bag in a kitchen towel, and then crushed them with a rolling pin.
ingredients for peppermint fudge

How to Make Peppermint Fudge:

  1. Add white chocolate chips and sweetened condensed milk to a large, microwave-safe bowl.
  2. Heat in the microwave in 15 second intervals, stirring between each set, until melted.
  3. Stir in peppermint extract and sea salt.
  4. Pour mixture into a greased, parchment lined 9×9-inch baking pan.
  5. Top with crushed peppermint candy and press lightly.
  6. Cool completely before cutting into 1-inch pieces.
  7. Enjoy!
process shots for how to make peppermint fudge
How long does homemade fudge last?

Your fudge will last 7-14 days at room temperature, 3-4 weeks in the fridge, and 3-6 months in the freezer.

Can you freeze homemade fudge?

Yes! Cut your fudge into individual squares, wrap individually in wax paper or plastic wrap, then put them in an airtight container. Your fudge will last for 3-6 months in the freezer.

Can I use semi-sweet chocolate instead of white chocolate?

Yes! You can adapt this recipe by using regular chocolate chips instead of white chocolate chips.

peppermint fudge topped with crushed peppermint candy

More Favorite Holiday Recipes:

Peppermint Fudge

Peppermint Fudge is sweet, decadent, and super easy to make! It's full of peppermint flavor and the delightful crunch of crushed peppermint candy. Perfect for holiday gifting and snacking!
3.80 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: peppermint fudge
Prep Time: 10 minutes
Chilling: 1 hour
Total Time: 1 hour 10 minutes
Servings: 36
Calories: 117kcal

Ingredients

  • 3 cup white chocolate chips
  • 14 ounce sweetened condensed milk
  • 1 teaspoon peppermint extract
  • 1/4 teaspoon sea salt
  • 1/3 cup crushed peppermint candies

Instructions

  • Grease an 8×8-inch baking pan and line it with parchment paper.
  • Place chocolate chips and sweetened condensed milk in a large microwaveable bowl.
  • Microwave for 15 seconds, stir. Continue microwaving in 15-second intervals, stirring in between, until mixture is melted. No longer than 1 minute total.
  • Add peppermint extract and sea salt and stir to combine.
  • Spread the mixture into prepared pan and top with the crushed peppermint candies, pressing lightly to adhere.
  • Allow to cool completely before cutting into 1-inch pieces.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 117kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 44mg | Potassium: 84mg | Fiber: 0.03g | Sugar: 15g | Vitamin A: 34IU | Vitamin C: 0.4mg | Calcium: 61mg | Iron: 0.1mg

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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8 Comments

Hi Kaila, this fudge isn’t perfect for freezing, because the bananas turn brown when they oxidize. So to get the most delicate color, you’ll want to enjoy this fudge fresh. I hope this helps!

I have an idea, if you colour schredded coconut and sprinkle that ontop instead of use sprinkles. My Mom use to colour Scredded coconut in all kinds of different colours to decorate our baking. Use natural colouring.

Hi Tina! Those two are different. Coconut butter has ground-up coconut flesh in it, whereas coconut oil is simply the fat extracted from coconuts.