Name: The Best Chocolate Peppermint Fudge
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 48 Servings
Cuisine: American

Cooking with Conks Verified

February 3, 2026

This festive, super creamy chocolate peppermint fudge is made with white and semisweet chocolate, peppermint, and the classic, no-fail combination of butter, sugar, evaporated milk, and marshmallow fluff. The result is a holiday treat with an ultra smooth texture, rich chocolate flavor, and a refreshing minty bite from the peppermint extract and candy cane topping.

The Best Chocolate Peppermint Fudge cover

From the Cook

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The Best Chocolate Peppermint Fudge

Cooking with Conks Verified

Ingredients

WarningMilk and 4 other allergens identified

Instructions

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Instructions

Grease a square baking dish (8×8 or 9×9 inches) with butter and line it with parchment, leaving overhang on 2 sides.

Add the sugar, butter, and evaporated milk to a medium saucepan over medium heat. Cook for a few minutes, whisking constantly, until the butter has melted and the mixture comes to a low boil. This will take about 5-10 minutes.

Once boiling, cook for an additional 5 minutes at medium or medium-low heat, whisking constantly. If you’re using a thermometer, the temperature should reach between 230°F and 234°F.

Remove from the heat and whisk in the marshmallow creme, extracts, and salt (if using).

Quickly pour ⅓ of the hot sugar and marshmallow mixture into a bowl and mix in the white chocolate, stirring until it melts.

Add the semisweet chocolate to the remaining mixture in the pot and stir until the chocolate melts and mixes in.

Pour the semisweet chocolate mixture into the prepared baking dish and spread it into an even layer with a spatula. Layer the white chocolate mixture on top of the semisweet as evenly as possible.

Cover with crushed candy canes and let cool at room temperature or in the fridge for 2-3 hours to set.

Use the parchment overhang to lift the fudge from the dish. Cut it into small squares (we cut this into 48 pieces). If you want bigger pieces of fudge, you can cut this into 36 squares instead or even 25. Serve at room temperature or chilled.

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Tips & Tricks (5)

Candy Cane Crushing Technique 🍬
Place unwrapped candy canes in a sealed plastic bag and crush with a rolling pin to create uniform, fine peppermint pieces that distribute evenly across the fudge.
Chocolate Melting Precision 🍫
Use a double boiler or microwave in 30-second intervals, stirring between each, to prevent chocolate from burning and ensure a smooth, glossy texture.
Temperature Control Magic 🌡️
Use a candy thermometer to precisely monitor sugar syrup temperature, aiming for exactly 234-238°F (soft-ball stage) to guarantee perfect fudge consistency.
Peppermint Extract Pro Tip 💧
Add peppermint extract gradually and taste as you go - start with 1/2 teaspoon and increase incrementally to achieve the perfect balance of mint without overwhelming the chocolate.
Cutting and Storage Secrets 🔪
Use a hot, clean knife wiped with a warm, damp cloth between cuts for perfectly clean fudge squares, and store in an airtight container in the refrigerator for up to two weeks.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes