What’s the Project? This chocolate peppermint fudge recipe is a wonderful Christmas treat. The bottom layer is chocolate fudge and the top layer is mint, with mini chocolate chips sprinkled on top. This will be a huge hit with family and friends.
I remember when my first little baby was just 6 months old and I put him in a bouncer chair on the floor by me in the kitchen and we “baked” and “danced” to Christmas music.
He was obviously too little to really participate, but for me, it was a dream come true. Christmas baking and dancing with my own kiddo!
I still love that tradition and now my boys are actually able to participate. We have a lot of fun making holiday treats.
So, I have lots of Christmas treats to share. Today I am sharing a Chocolate Peppermint Fudge recipe:
The bottom layer is chocolate, the top layer is peppermint and it’s sprinkled with mini chips. It’s amazing!
I took this to all of my neighbors last year and it was a hit!
Let’s get cooking!
By the way, if you’re a fudge lover, I’ve also go Peanut Butter Fudge and a coconut fudge and you’re going to love all of them!
Chocolate Peppermint Fudge Recipe:
This will fit in an 8 x 8 inch pan. I like to double both layers and do it in a 9 x 13 inch pan. It will fill that pan entirely too the top-it’s a lot of fudge! So you make the choice of what works for you, but this is for the 8 x8 inch pan.
PrintChocolate Peppermint Fudge Recipe
This chocolate peppermint fudge recipe is a wonderful Christmas treat. The bottom layer is chocolate fudge and the top layer is mint, with mini chocolate chips sprinkled on top. This will be a huge hit with family and friends.
Ingredients
For the chocolate bottom layer:
- 2 C Sugar
- 11 large marshmallows
- 3/4 C of evaporated milk
- 1 pkg. milk chocolate chips (just a regular size)
- 1 stick butter
For the peppermint layer:
- 2 C Sugar
- 11 large marshmallows
- 3/4 C of evaporated milk
- 1 pkg. white chocolate chips (just a regular size) I really recommend Guittard brand-they melt the best
- 1 tsp peppermint extract
- green food coloring
- 1 stick butter
- Mini chocolate chips
Instructions
Starting with the chocolate layer-Combine the sugar, marshmallows, and milk in a large pan. Heat it and bring it to a soft boil. Boil (soft boil) for 6 minutes. *Be careful here. It likes to spit while it boils and I have a nasty burn on my arm to prove it. Wear long sleeves, use your biggest pan, just be careful!
Cook the same way that you did for your bottom layer. Add you peppermint extract and food coloring when you are adding the chips and butter. Use as much or as little green food coloring as you want to make it pretty.
Pour on top of your bottom layer and let it sit for 10-15 minutes till it is slightly cooled but not set, then sprinkle with mini chips and put in the fridge.
It can also be frozen.
Turn off the heat. Add chocolate chips and butter and stir until completely combined.
Pour into well greased 8 x 8 inch pan.
Place in refrigerator for several hours until completely set. Then proceed to mint layer.
Slice and enjoy! Your neighbors and friends are going to love you if you share this!
I hope you love this chocolate peppermint fudge recipe!
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Patricia S says
December 7, 2014 at 9:08 amanother yummy fudge recipe! I’m so making this today…only using dark chocolate. :)
Lolly Jane says
December 7, 2014 at 9:34 amThis looks incredible, Amber! YUM!
Tanya says
December 7, 2014 at 11:08 amAmber this fudge looks amazing, Pinning to make for Christmas :)
xo, Tanya
kristin says
December 7, 2014 at 6:40 pmOh wow this looks amazing, can’t wait to make it! Pinned
Mrs Major Hoff says
December 7, 2014 at 8:27 pmOh my Amber! This looks so good. I totally pinned because this is something I can eat. Totally making this this week!
Amber says
December 8, 2014 at 5:35 amThis looks amazing! Shame I’m supposed to be eating healthy…ah well, it’s nearly Christmas ;)
Rachael says
December 9, 2014 at 9:25 amPerfect timing on this one!! I’m staying home with the kids all day and I like to do some sort of cooking/baking project with them. I think we’ll try this one.
Bonnie @ Uncommon Designs says
December 9, 2014 at 10:49 amOh anything with mint is perfect with me! Thanks for sharing!!
Cassie says
December 12, 2014 at 7:48 pmTo clarify: by “regular size” do you mean a 12 or 24 ounce bag? Grocery stores here sell both, and my “regular” is the 24 because it’s cheaper per ounce.
Amber says
December 16, 2014 at 7:45 am12
Maryann @ Domestically Speaking says
December 14, 2014 at 5:20 pmI love all things mint… especially at Christmas time!
Guylaine F. says
January 5, 2015 at 9:13 pmHi, I could not resist to cook them for Xmas. Unfortunately,it turned out so soft, I could not cut it in cubes, even out of the freezer. I was wondering if the quantity of the evaporated milk could be part of the solution. When you say 3/4 can of evaporated milk, what is the quantity exactly. I live in Canada and our cans might contain a different quantity. I don’t want to throw them away (it is so delicious), I was wondering what I could do now. If you have any idea, please let me know. Thank you very much!
Sheila says
November 22, 2015 at 9:07 pmGuylaine, glad you posted – must mean small can which we have in Canada but not always available.