Description
A classic holiday treat combining rich dark chocolate fudge with a crisp peppermint topping.
Ingredients
Scale
- 2 cups granulated sugar
- 2/3 cup evaporated milk or heavy cream
- 1/2 cup (1 stick) unsalted butter
- 12 oz dark or semi-sweet chocolate, chopped or chips
- 6 oz white chocolate, chopped or chips
- 1 to 1.5 tsp peppermint extract (adjust to taste)
- 1/2 tsp salt
- 3/4 cup crushed peppermint candy (candy canes or peppermint brittle)
- 1 tsp vanilla extract (optional, for depth)
Instructions
- Line an 8×8 pan with parchment, leaving an overhang for easy removal.
- Measure and chop chocolates and place white chocolate in a separate bowl.
- Crush peppermint candy and reserve some larger shards for decoration.
- In a heavy-bottom saucepan, combine sugar, evaporated milk, butter, and salt. Stir over medium heat until butter melts and sugar dissolves.
- Bring to a simmer, then to the soft-ball stage (234–240°F / 112–115°C). Remove from heat immediately.
- Quickly stir in the chopped dark chocolate until mostly melted. Add vanilla and 1 tsp peppermint extract. Beat until fudge thickens and loses gloss. Fold in 1/2 cup of crushed peppermint gently.
- Pour fudge into the pan and smooth the surface. Let cool at room temperature until slightly set.
- Melt white chocolate and stir in remaining peppermint extract. Pour over fudge base and sprinkle with remaining crushed peppermint.
- Chill the pan until fully set (1 hour). Remove using parchment overhang and cut with a warmed knife.
Notes
For richer fudge, increase butter by 1–2 tbsp. Ensure the fudge is cool enough before adding the white chocolate to prevent melting.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 32g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 16mg