Peppermint Bark Fudge #desserts #recipe

Peppermint Bark Fudge #desserts #recipe

I have been completely covered underneath the entirety of the occasion recipes that I've been trying and capturing and can hardly imagine how I have under about fourteen days to impart them to you. I also recently understood that this implies under about fourteen days to complete Christmas shopping… ugh all of a sudden I feel bleary eyed.

Okay, enough about my absence of rest and absence of Christmas shopping, we should get into the fudge. This peppermint bark fudge is potentially the most straightforward fudge you could make this season. With only 4 key fixings (alright, 6 in the event that you tally the concentrates) — white chocolate, dim chocolate, dense drain and sweet sticks, there's no treat thermometer required and there's nothing more needed than 15 minutes to get ready.

I decided to make this fudge on the stove top, however it could also be made in the microwave (simply microwave dense milk and chocolate at 30 second interims, mixing great in the middle of until chocolate is completely softened, at that point mix in your squashed peppermint/separates as demonstrated).

The best news is that in case you're behind on your Christmas shopping, this peppermint bark fudge makes an extraordinary eatable and simple to-make Christmas present!

Also try our recipe White Chocolate Caramel Fudge

Peppermint Bark Fudge #desserts #recipe #chocolate #christmas #fudge

A simple no-prepare fudge that can be made with dense milk and without a treat thermometer. A simple, few-fixing recipe that makes an incredible palatable Christmas present.


  • 1 14 oz can sweetened condensed milk (396g)
  • 1 cup dark chocolate chips (175g)
  • 1 cup premium white chocolate chips (175g)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract optional
  • 1/3 cup crushed candy canes divided. About 5 regular-sized candy canes, crushed (75g)


  1. Line an 8x8 square pan with aluminum foil and lightly butter the sides and bottom of the foil.  Set aside.
  2. Divide condensed milk equally into two separate small/medium saucepans (just over 1/2 cup in each pan).  
  3. Add dark chocolate chips to one pan and white chocolate chips to the other.
  4. Melt chocolate chips over medium heat, stirring constantly until completely melted.  
  5. Once chocolate has melted, remove dark chocolate mixture from heat and stir in vanilla extract.  Immediately spread evenly into prepared pan.
  6. Once white chocolate has melted, remove from heat and stir in mint extract, if using.  Stir in 1/4 cup (50g) crushed peppermint pieces and immediately spread evenly over chocolate layer.
  7. Immediately sprinkle with remaining crushed peppermint pieces.
  8. Allow fudge to harden completely before slicing and serving (about 4-6 hours at room temperature, or about 1-2 hours in refrigerator).  

Read more our recipe : POMEGRANATE PUNCH

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