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

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 16 servings
Ingredients Method

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.

Method
 

  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.