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peppermint bark fudge

Peppermint Bark Fudge

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 4 hours, 25 minutes
  • Yield: 64 1-inch squares
  • Category: Desserts
  • Method: Cooking
  • Cuisine: American

Description

Like peppermint bark in creamy fudge form! By using a shortcut fudge base, we can skip the endless stirring and candy thermometer that traditional fudge recipes require. This fudge freezes beautifully. Review recipe notes before beginning.


Ingredients

Chocolate Layer

  • 1/2 cup + 1 Tablespoon (135ml) sweetened condensed milk (half of a can)*
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips
  • 2 Tablespoons marshmallow creme*
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract

White Chocolate Layer

  • 1/2 cup + 1 Tablespoon (135ml) sweetened condensed milk (half of a can)*
  • 1 and 1/2 cups (270g) white chocolate chips
  • 2 Tablespoons marshmallow creme*
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/3 cup crushed candy canes, plus 1 extra Tbsp for garnish

Instructions

  1. Line an 8-inch square baking pan or a 9-inch square baking pan* with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside.
  2. Chocolate Layer: Combine 1/2 cup + 1 Tablespoon of sweetened condensed milk (half of the can), chocolate chips, and marshmallow creme in a medium saucepan over medium heat. Stir constantly until the chocolate chips have melted. Once the mixture is smooth, remove from heat and stir in the vanilla and peppermint extracts. Spread chocolate layer into the prepared pan. A small offset spatula is helpful for this. Place in the refrigerator as you make the white chocolate layer.
  3. Wipe the pot clean. (Wash and dry, or just wipe with a paper towel– careful, it’s likely still warm!)
  4. White Chocolate Layer: Combine 1/2 cup + 1 Tablespoon of sweetened condensed milk (the rest of the can), white chocolate chips, and marshmallow creme in a medium saucepan over medium heat. Stir constantly until the white chocolate chips have melted. This layer will be a little thinner than the chocolate layer. Once the mixture is smooth, remove from heat and stir in the vanilla, peppermint extract, and 1/3 cup crushed candy canes.
  5. Pour over chocolate layer and spread into an even layer. Sprinkle with extra candy canes, if desired.
  6. Cover with aluminum foil and refrigerate for 4 hours or overnight until completely set. Once set, remove the fudge from the baking pan by lifting out the aluminum foil or parchment paper. Peel away foil and cut into 1-inch squares.
  7. Fudge stays fresh covered at room temperature for 1 week or in the refrigerator for 2-3 weeks. I always stack it in a Tupperware between layers of parchment paper.

Notes

  1. Make Ahead & Freezing Instructions: Fudge is a wonderful recipe to make ahead of time! It’s great in the refrigerator for up to 3 weeks or you can freeze it. To freeze, double wrap the entire batch of fudge (the whole block) in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
  2. Pan: I use and recommend an 8-inch square baking pan, but a 9-inch baking pan works too. The fudge squares are a little thinner if you use a 9-inch baking pan.
  3. Sweetened Condensed Milk: Do NOT use evaporated milk. You need 1 standard can of sweetened condensed milk, which is 14 ounces by weight (not volume). 1 standard can is a little over 1 liquid cup. Use half of the can in each layer.
  4. Marshmallow Creme: This is also known as “fluff.” If you can’t get your hands on marshmallow creme, use 3 heaping Tablespoons of mini marshmallows in each layer instead.
  5. Candy Canes: The easiest way to crush candy canes is to place the unwrapped candy canes into a zipped-top plastic bag, seal it, then lightly bang on them with a rolling pin. You need about 4 or 5 regular size candy canes.

Keywords: Christmas, candy canes, peppermint bark, fudge