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Classic Peppermint Fudge

Peppermint fudge is a smooth, chocolatey stovetop candy topped with crushed peppermint candies. A candy thermometer helps you cook the mixture to the right temperature for firm, sliceable pieces.
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Prep Time 10 minutes
Cook Time 10 minutes
setting time 3 hours
Total Time 3 hours 20 minutes
Servings: 48 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the fudge
  • 3 cups granulated sugar
  • 0.75 cup unsalted butter
  • 0.67 cup evaporated milk
  • 0.25 tsp salt
  • 1 package (12 oz) semisweet chocolate chips
  • 1 jar (7 oz) marshmallow creme
  • 1 tsp peppermint extract
For the topping
  • 0.5 cup peppermint candies crushed

Equipment

  • 1 9x13-inch baking pan
  • 1 4-quart heavy-bottomed saucepan
  • 1 candy thermometer

Method
 

Make the fudge
  1. Line a 9x13-inch baking pan with parchment paper, leaving some overhang on two sides.
  2. Combine the sugar, butter, evaporated milk, and salt in a 4-quart heavy-bottomed saucepan over medium heat, stirring until the butter melts and the sugar dissolves.
  3. Bring the mixture to a full rolling boil.
  4. Stop stirring and cook until a candy thermometer reads 234°F, about 4 to 5 minutes.
  5. Remove the saucepan from the heat and stir in the chocolate chips, marshmallow creme, and peppermint extract until the mixture is smooth.
Top and set
  1. Pour the fudge into the prepared pan and spread it evenly.
  2. Sprinkle the crushed peppermint candies over the top and press them in gently.
  3. Let the fudge set at room temperature until firm, about 3 hours.
  4. Lift it out using the parchment.
  5. Cut it into pieces.

Notes

For the best texture, use a candy thermometer and avoid stirring once the mixture reaches a full rolling boil. Store airtight in the refrigerator for up to 2 weeks; freeze for up to 2 months.