There’s something about the combination of chocolate and peppermint that is synonymous with the holiday season. Maybe it’s the childhood memories of candy canes, or maybe it’s just how well the flavors pair together. Fudge has been a holiday tradition in my family since I was little, and I took that tradition and embraced the holiday flavors. After many, many batches, this chocolate peppermint fudge was born.
This isn’t one of those marshmallow-based recipes, though. It starts with a traditional chocolate fudge foundation instead. Don’t let that scare you, though. A lot of people get intimidated by making fudge, but it is easier than you think.
What Do You Need?
When you’re ready to make this mint chocolate fudge, you’ll need a heavy-bottom 3-quart saucepan. It’s important to choose a pan that distributes heat evenly so that you don’t risk scorching the candy while it’s cooking. You’ll also need an 8×8 pan lined with parchment paper and a wooden spoon. The wooden spoon is important because it won’t conduct heat away from the candy, so it doesn’t encourage sugar crystals to form. Sugar crystal formation is what leads to grainy, gritty fudge. Finally, a candy thermometer is an important investment, too. It will allow you to monitor the temperature of the candy while it heats to soft ball stage.
Once you have the tools you need, it’s time to gather the ingredients.
- Granulated sugar
- Cocoa powder
- Salt
- Milk
- Butter
- Vanilla extract
- Peppermint extract
- Andes peppermint crushed candy (or crushed candy canes, if you prefer)
How Do You Make Chocolate Peppermint Fudge?
When you’re learning how to make fudge, preparation is important. Measure all of your ingredients before you start cooking. Fudge is time sensitive and it’s easier to avoid mishaps when you have everything ready.
Sift the cocoa powder and combine it with the granulated sugar and the salt. Whisk everything together to thoroughly and evenly blend the ingredients. Pour the milk into the pot and stir the mixture constantly over medium heat until the sugar dissolves. Once the sugar dissolves, stir it frequently while everything heats to temperature. Put the candy thermometer in so that it rests within the candy mixture but doesn’t touch the bottom of the pot. Position it so that you can easily see the temperature.
Continue stirring frequently until the mixture comes to a boil. Once it starts boiling, stir it constantly to reduce the risk of burning. Keep the burner on medium heat and continue stirring until the candy thermometer reaches 234 degrees Fahrenheit, which is the soft ball stage for candy. When it reaches temperature, turn off the burner and move the pot off the heat. Add the butter and both extracts. Leave the candy thermometer in place and allow the mixture to cool to 110 degrees Fahrenheit.
Once it cools to the proper temperature, use the wooden spoon to beat the candy just until it loses its sheen. Spread it into the prepared pan and smooth the top. Sprinkle the crushed candy over the top and gently press it into the top so that it is secure when the fudge sets up. Let it cool at room temperature for at least four hours, or until it is cool to the touch.
After it sets, lift the fudge out of the pan using the parchment paper. Cut it into 16 pieces. For neater lines, clean the knife between cuts.
Temperature Matters
- Keep stirring! Constant stirring prevents the mixture from sticking and burning
- Don’t scrape the sides of the pan while cooking – this can cause crystallization
- If you see sugar crystals forming on the sides, brush them down with a wet pastry brush
- Be mindful of the weather – humidity and rainy weather can interfere with fudge setting
How Do You Store Chocolate Peppermint Fudge?
After cutting, store the candy in an airtight container. Separate the layers with parchment paper so that it doesn’t stick together. It’ll stay fresh longer in the refrigerator, or you can freeze it for several months if you wrap it tightly first. Peppermint will often permeate other things if you leave the fudge in an open container, so make sure to seal it tightly no matter how you choose to store it.
Troubleshooting Common Issues
There are two common problems that people encounter when making fudge. If your fudge comes out grainy, that’s usually a result of sugar crystallization. You can reduce this risk by adding a tablespoon of corn syrup, or be careful not to stir the candy too vigorously or scrape the sides of the pan while cooking.
For fudge that’s too soft or doesn’t set up, there’s a good chance it didn’t reach proper temperature. Test your candy thermometer or replace it if it’s reading incorrectly. Sometimes soft fudge sets up in the refrigerator, but it will likely still be sticky.
Creamy Chocolate Peppermint Fudge
Ingredients
- 2 cups granulated sugar
- 1/2 cup cocoa powder
- 1/8 teaspoon salt
- 1 cup milk
- 3 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/3 cup Andes peppermint crushed candy
Instructions
- Line an 8-inch square pan with parchment paper.
- Combine the granulated sugar, cocoa powder, milk and salt in a deep, heavy-bottom pot, whisking to combine everything.
- Put a candy thermometer into the pot so that it sits just inside the candy mixture but does not touch the bottom of the pot.
- Turn the heat to medium. Stir constantly until the sugar is dissolved, then frequently until it comes to a boil. Stop stirring once it comes to a boil.
- Continue boiling on medium heat until the thermometer reaches 234 degrees.
- Remove the pan from the heat and place it on a rack with the thermometer intact.
- Place the sliced tablespoons of butter on top, then pour in the extracts.
- Let the pan cool until the temperature reaches 110 degrees.
- Beat the mixture with a wooden spoon to incorporate the melted butter and the extracts. Continue beating until the mixture starts to lose the glossy sheen, then spread it evenly in the lined pan.
- Sprinkle the Andes peppermint candy across the top and press lightly to push the candy into the top of the fudge
- Let the candy sit for a few hours to harden, then put it in the fridge for about a half-hour to set up the peppermint candy on the top
Frequently Asked Questions
Can you use white chocolate instead?
Since this chocolate peppermint fudge recipe uses cocoa powder as its base, it can’t be directly converted to white chocolate. You can create a white chocolate peppermint fudge by adding peppermint extract and candy pieces to your favorite white chocolate fudge.
How can you adjust the peppermint flavor?
Start with half a teaspoon of extract and taste it before adding more. Remember, peppermint extract is potent! You can always add more, but you can’t take it away.
Can you double the recipe?
Fudge is finicky, so I typically avoid doubling recipes. If you want to try, swap the 8×8 pan to a 9×13.
Can you make this ahead for gifts?
Absolutely! This fudge is perfect for gifting. Make it up to 2 weeks ahead and store it in the refrigerator. Package in cute holiday tins or boxes with parchment paper between layers. Bring the candy to room temperature before serving.
Whether you’re making it for your family or gifting it to friends, this recipe is sure to become a holiday tradition. If you make it, share pics and tag me!
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