Peppermint Bark Fudge

Name: Peppermint Bark Fudge
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 1 - 9x13 pan
Ingredients: (1) 14 ounce can sweetened condensed milk; 1 teaspoon pure peppermint extract (reduce to 1/2 teaspoon for a milder flavor); 20 ounces semi-sweet chocolate, roughly chopped; 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature; (1) 14 ounce can sweetened condensed milk; 1 teaspoon pure peppermint extract (reduce to 1/2 teaspoon for a milder flavor); 20 ounces white chocolate, roughly chopped; 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature; 1/2 cup Crushed candy canes

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings
1 - 9x13 pan
Course
Dessert
Cuisine
American

Peppermint Bark Fudge

Iris Warren

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Smooth and Creamy Homemade Peppermint Bark Fudge!

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Ingredients

Servings

For the semi-sweet peppermint chocolate layer:

(1) 14 ounce can sweetened condensed milk
1 teaspoon pure peppermint extract (reduce to 1/2 teaspoon for a milder flavor)
20 ounces semi-sweet chocolate, roughly chopped
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature

For the white chocolate peppermint chocolate layer:

(1) 14 ounce can sweetened condensed milk
1 teaspoon pure peppermint extract (reduce to 1/2 teaspoon for a milder flavor)
20 ounces white chocolate, roughly chopped
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
1/2 cup Crushed candy canes

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Instructions

For the semi-sweet peppermint chocolate layer:

Lightly grease a 9x13-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overhang the sides, set aside. In a large, heatproof bowl combine the sweetened condensed milk, peppermint extract, chopped chocolate, and butter; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the chocolate has melted and the mixture is completely smooth, about 8 minutes. Remove from heat. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Set aside while you make the second layer.

For the white chocolate peppermint layer:

In a large, heatproof bowl combine the sweetened condensed milk, peppermint extract, chopped white chocolate, and butter; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the white chocolate has melted and the mixture is completely smooth, about 8 minutes. Remove from heat. The mixture will be very thick. Using a sturdy spatula, scrape the fudge on top of the chocolate layer; gently spread until evenly distributed. Sprinkle the top with crushed candy canes.
Refrigerate for at least 2 hours, or until firm enough to easily slice.
Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in an airtight container for up to a week. For more storage options, view text in the post.