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Double Chocolate Peppermint Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 59 reviews
  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 32 pieces
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

Indulge in this decadent Double Chocolate Peppermint Fudge, a rich and creamy treat featuring layers of melted bittersweet and white chocolate mixed with marshmallows and sweetened condensed milk, infused with refreshing peppermint extract and finished with crushed peppermint candy canes for a festive touch. Perfect for holiday gatherings or any time you crave a luscious chocolate peppermint dessert.

Ingredients

Scale

For the Pan Preparation

  • 1 tablespoon unsalted butter, for greasing the pan

For the Fudge

  • 1-2 peppermint candy canes
  • 2 cups (120g) mini marshmallows
  • 1 can (14 oz / 400g) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 6 oz (170g) bittersweet chocolate, chopped
  • 6 oz (170g) white chocolate, chopped
  • ½ teaspoon peppermint extract

Instructions

  1. Prepare the Pan: Line an 8×8 inch (20×20 cm) baking pan with foil, then butter the bottom and sides thoroughly to prevent sticking.
  2. Crush the Candy Canes: Place the peppermint candy canes into a ziplock bag and crush them into small pieces using a rolling pin. Set aside for garnish.
  3. Melt Marshmallow Mixture: Set up a double boiler by simmering water in a pot and placing a heatproof bowl over it. Combine the mini marshmallows, sweetened condensed milk, and vanilla extract in the bowl. Stir frequently and melt the mixture until smooth, about 10 minutes.
  4. Prepare White Chocolate Mixture: Pour half of the smooth marshmallow mixture into another heatproof bowl and add the chopped white chocolate. Place it back over the double boiler and stir until the white chocolate melts completely and the mixture is smooth.
  5. Prepare Dark Chocolate Mixture: Return the remaining marshmallow mixture to the double boiler, add the chopped bittersweet chocolate, and stir continuously until the chocolate is fully melted and incorporated into a smooth mixture.
  6. Layer Dark Chocolate Fudge: Pour most of the dark chocolate mixture into the prepared pan, reserving a few tablespoons for swirling.
  7. Add Peppermint to White Chocolate Mixture: Quickly return the white chocolate marshmallow mixture to the double boiler, add the peppermint extract, and stir until the white chocolate is melted and the mixture is smooth.
  8. Layer White Chocolate Fudge: Pour the white chocolate mixture evenly over the dark chocolate layer in the pan.
  9. Create Swirl Effect: Drop the reserved dark chocolate mixture in spoonfuls on top of the white chocolate layer. Using a toothpick, gently swirl the dark and white chocolate layers together to create an attractive marbled appearance.
  10. Garnish and Set: Sprinkle the crushed peppermint candy canes evenly over the top of the fudge. Allow the fudge to cool and set for several hours or ideally overnight at room temperature.
  11. Serve: Once firm, cut the fudge into small bite-sized pieces and serve.

Notes

  • For a thinner fudge, you can use a 9×13 inch pan instead of an 8×8 inch pan.
  • Ensure to stir the mixtures continuously while melting to avoid scorching.
  • Use high-quality chocolates for the best flavor.
  • Store fudge in an airtight container at room temperature for up to one week or refrigerate for longer freshness.

Nutrition

  • Serving Size: 1 piece (approx. 25g)
  • Calories: 130
  • Sugar: 18g
  • Sodium: 40mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 10mg

Find it online: https://jessicasrecipes.com/double-chocolate-peppermint-fudge-recipe/