Chocolate Peppermint Fudge (3 Ingredients!) – Rich, Festive, and Easy

This is the kind of recipe you make once and then keep on repeat all season. Chocolate peppermint fudge is rich, smooth, and cool with mint—like a peppermint patty’s cozy cousin. With just three ingredients, you won’t need a candy thermometer or special equipment.

It comes together in minutes and sets up beautifully in the fridge. Make a batch for gifting, parties, or when you need a quick holiday dessert that actually delivers.

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Chocolate Peppermint Fudge (3 Ingredients!) - Rich, Festive, and Easy

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Servings: 16 servings

Ingredients

• 3 cups (about 18 oz) semi-sweet chocolate chips – You can swap in dark chocolate for a less sweet fudge.
• 1 can (14 oz) sweetened condensed milk – Not evaporated milk; they’re different.
• 1 to 1½ teaspoons peppermint extract – Start with 1 teaspoon, then adjust to taste.
• Optional toppings: Crushed candy canes, flaky sea salt, or mini chocolate chips.
• For the pan: 8-inch square pan lined with parchment, plus a light mist of nonstick spray.

Instructions

• Prep the pan: Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
• Melt the chocolate: Add chocolate chips and sweetened condensed milk to a medium saucepan. Warm over low heat, stirring constantly, until smooth and glossy.Don’t let it simmer.
• Add peppermint: Remove from heat. Stir in 1 teaspoon peppermint extract. Taste a tiny bit (careful, it’s warm).Add up to ½ teaspoon more if you want a stronger mint flavor.
• Spread and level: Scrape the mixture into the prepared pan. Smooth the top with an offset spatula or the back of a spoon.
• Top it off (optional): Sprinkle crushed candy canes or a pinch of flaky sea salt. Press lightly so toppings adhere.
• Chill: Refrigerate until firm, about 2–3 hours.For the cleanest cuts, chill at least 4 hours or overnight.
• Slice and serve: Lift the fudge out by the parchment. Use a warm, sharp knife (run under hot water, wipe dry) to cut into 1-inch squares.

What Makes This Special

• Only three ingredients: Sweetened condensed milk, chocolate chips, and peppermint extract. That’s it.
• Zero fuss: No boiling sugar or tempering.

  Melt, stir, pour, and chill.

• Rich, creamy texture: Sweetened condensed milk creates that classic fudge bite—soft but firm.
• Festive flavor: Peppermint brightens the chocolate without overpowering it.
• Perfect for gifting: Cuts cleanly, packs well, and looks polished with a sprinkle of crushed candy canes.

What You’ll Need

• 3 cups (about 18 oz) semi-sweet chocolate chips – You can swap in dark chocolate for a less sweet fudge.
• 1 can (14 oz) sweetened condensed milk – Not evaporated milk; they’re different.
• 1 to 1½ teaspoons peppermint extract – Start with 1 teaspoon, then adjust to taste.
• Optional toppings: Crushed candy canes, flaky sea salt, or mini chocolate chips.
• For the pan: 8-inch square pan lined with parchment, plus a light mist of nonstick spray.

Instructions

1. Prep the pan: Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
2. Melt the chocolate: Add chocolate chips and sweetened condensed milk to a medium saucepan. Warm over low heat, stirring constantly, until smooth and glossy.

   Don’t let it simmer.

3. Add peppermint: Remove from heat. Stir in 1 teaspoon peppermint extract. Taste a tiny bit (careful, it’s warm).

   Add up to ½ teaspoon more if you want a stronger mint flavor.

4. Spread and level: Scrape the mixture into the prepared pan. Smooth the top with an offset spatula or the back of a spoon.
5. Top it off (optional): Sprinkle crushed candy canes or a pinch of flaky sea salt. Press lightly so toppings adhere.
6. Chill: Refrigerate until firm, about 2–3 hours.

   For the cleanest cuts, chill at least 4 hours or overnight.

7. Slice and serve: Lift the fudge out by the parchment. Use a warm, sharp knife (run under hot water, wipe dry) to cut into 1-inch squares.

How to Store

• Fridge: Keep in an airtight container for up to 2 weeks. Separate layers with parchment to prevent sticking.
• Room temperature: In a cool, dry spot, it lasts 3–4 days.

  If your kitchen is warm, the fridge is better.

• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Benefits of This Recipe

• Fast and reliable: Melts smoothly and sets without fuss.
• Budget-friendly: Pantry staples turn into a gift-worthy treat.
• Customizable: Switch chocolates, add toppings, or adjust the mint level.
• Make-ahead friendly: Keeps well, so you can prep ahead for events.

Pitfalls to Watch Out For

• Overheating the chocolate: High heat can seize or scorch it. Keep the heat low and stir constantly.
• Using evaporated milk: It won’t set properly.

  Make sure the can says sweetened condensed milk.

• Too much peppermint: A little goes a long way. Start small and taste before adding more.
• Cutting too soon: If it’s soft, you’ll get messy edges. Chill thoroughly for clean slices.

Alternatives

• Dark chocolate fudge: Use bittersweet chips (60–70%).

  Keep the same method.

• Double chocolate: Stir in ½ cup mini chocolate chips after melting for texture.
• Mocha peppermint: Add 1 teaspoon instant espresso powder to the melted mixture.
• White chocolate peppermint: Use white chocolate chips and the same condensed milk. Note: White chocolate is softer, so chill extra long and avoid overmixing.
• Nutty crunch: Fold in ½ cup chopped toasted almonds or pistachios.
• Swirled look: Melt a small amount of white chocolate and swirl on top before chilling.

FAQ

Can I make this in the microwave?

Yes. Combine the chocolate chips and sweetened condensed milk in a microwave-safe bowl.

Heat in 20–30 second bursts, stirring each time, until smooth. Add the peppermint extract off the heat.

Why is my fudge grainy?

Graininess usually means the chocolate overheated or moisture got in. Melt on low heat, stir constantly, and avoid steam or water getting into the bowl.

Can I use peppermint oil instead of extract?

You can, but it’s stronger.

Start with 1/4 teaspoon and adjust very carefully. Make sure it’s food-grade.

How do I get super clean squares?

Chill fully, then use a hot, dry knife. Wipe the blade between cuts and trim edges before slicing into neat squares.

Is this gluten-free?

Generally, yes.

Most chocolate chips and sweetened condensed milk are gluten-free, but always check labels to be sure.

Can I reduce the sweetness?

Use dark or bittersweet chocolate chips and finish with a pinch of flaky sea salt. The condensed milk is essential for texture, so don’t cut it.

Wrapping Up

This chocolate peppermint fudge is the definition of easy holiday magic: three ingredients, minimal effort, and a big payoff. Keep a batch in the fridge for last-minute guests or wrap it up for thoughtful gifts.

Once you master the base, you can tweak flavors and toppings to make it your own. Simple, festive, and reliably delicious—exactly what you want this season.