Peppermint Bark Fudge Recipe
User Reviews
5
Peppermint Bark Fudge Recipe
Description
The process involves heating sugar, evaporated milk, and miniature marshmallows until reaching 235-240°F, at which point the mixture is separated. One half is mixed with dark chocolate, butter, and vanilla, poured into a pan, and set. The other half is combined with white chocolate, butter, and peppermint extract, then spread over the dark layer. The top is sprinkled with crushed candy canes which add crunch and a peppermint flavor.
The fudge sets to a firm, rich consistency with distinct layers and a refreshing mint finish. It is often chilled or stored at room temperature before serving and can be cut into squares for easy sharing, making it a seasonal treat particularly suited to winter holidays.
Storage advice includes keeping the fudge wrapped at room temperature for several days or refrigerated for up to a week. Freezing is possible for up to two months if properly wrapped. The recipe notes emphasize careful temperature control during cooking for best texture and offer substitution suggestions for chocolate types and mix-ins.
Ingredients
- 3 cups granulated sugar (600g)
- 1 (12-ounce) can evaporated milk
- 2 cups miniature marshmallows
- 1 cup butter cubed, divided, salted
- 1 1/2 cups dark chocolate or high quality semisweet chocolate chips (10 ounces, chopped
- 1/2 teaspoon vanilla extract
- 1 1/2 cups white chocolate or high quality white chocolate chips (10 ounces, chopped
- 1/4 teaspoon peppermint extract (or up to 1 teaspoon depending on how strong you like your peppermint flavor)
- 1/3 cup candy canes + 2 Tablespoons additional crushed candy canes for garnish (about 6-8 regular sized candy canes total, crushed
Instructions
- Line a 9x9" pan with a parchment paper sling or aluminum foil rubbed with a stick of cold butter. Measure and set aside the butter, chop the dark and white chocolate, and measure extracts.
- In a large, heavy-bottomed saucepan over medium heat, combine the sugar, evaporated milk, and marshmallows. Bring to a boil, stirring frequently, then continue to cook and stir until the mixture reaches between 235°F and 240°F on a digital thermometer, about 8-10 minutes. Be sure to use a long-handled wooden spoon or heat-resistant spatula, and scrape the bottom and sides of the pan frequently, lowering the heat to prevent burning if necessary.
- Remove the pan from the heat and pour half of it into a large heat-safe bowl. Set aside. Add the chopped dark chocolate, half of the butter (1/2 cup), and vanilla extract to the other half of the cooked mixture. Stir well until the butter and chocolate are completely melted and smooth, then pour the hot fudge mixture into the prepared pan. Spread into an even layer.Working quickly, add the chopped white chocolate, the remaining butter (1/2 cup), and peppermint extract to the other half of the cooked fudge base. Stir well until the butter and white chocolate are completely melted and smooth, then stir in 1/3 cup of the crushed candy canes. Pour or spoon the mint white chocolate fudge mixture into the prepared pan directly on top of the dark chocolate fudge layer, trying not to mix the two layers. Spread the white chocolate peppermint fudge into an even layer and sprinkle with the remaining 2 tablespoons of crushed candy canes.
- Let the fudge sit at room temperature for 4-6 or in the fridge for 1-2 hours until firm. When completely cooled, lift the fudge slab out of the pan with the foil or parchment paper sling and cut into bricks or smaller squares for sharing or serving.
- Keep the fudge wrapped in plastic wrap, foil, or in an airtight container on the counter or in the fridge.
Notes
- Store fudge wrapped tightly in plastic or foil at room temperature for 3-4 days or refrigerate up to 1 week.
- You can freeze the fudge for up to 2 months and thaw overnight in the fridge or at room temperature.
- Using a candy thermometer helps achieve the correct cooking temperature and texture.
- Chocolate type can be swapped; semisweet chips for dark chocolate and white chocolate chips for white bars.
- Feel free to add mix-ins like chopped Oreos or mint candies for variation.
- Altitudes above 1,000 feet may require lowering the cooking temperature by 2°F per 1,000 feet to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 64pieces
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 28mg | 1% |
| Potassium | 39mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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