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Peppermint Chocolate Fudge

Dark and white chocolate with peppermint candy mixed to create a flavorful fudge.

Prep Time
1 hour
Cook Time
15 minutes | Rest Time: 3 hours

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Servings

For dark chocolate peppermint layer:

  • 4 ounces Unsweetened chocolate (100% cacao), finely chopped 4 ounces Unsweetened chocolate (100% cacao), finely chopped
  • 4 tablespoons Unsalted butter 4 tablespoons Unsalted butter
  • ¼ cup Evaporated milk ¼ cup Evaporated milk
  • Florida Crystals® Organic Powdered Raw Cane Sugar 3 ¾ cups (1 pound package) 3 ¾ cups (1 pound package) Florida Crystals® Organic Powdered Raw Cane Sugar
  • ¾ teaspoon Peppermint extract ¾ teaspoon Peppermint extract
  • ¼ teaspoon Salt ¼ teaspoon Salt
  • 1 teaspoon Vegetable oil, for greasing the pan 1 teaspoon Vegetable oil, for greasing the pan

For white chocolate peppermint layer:

  • 1 bag (12 ounces) White chocolate chips 1 bag (12 ounces) White chocolate chips
  • 2 tablespoons Unsalted butter 2 tablespoons Unsalted butter
  • Florida Crystals® Organic Powdered Raw Cane Sugar 1 ½ cups 1 ½ cups Florida Crystals® Organic Powdered Raw Cane Sugar
  • ¾ teaspoon Peppermint extract ¾ teaspoon Peppermint extract
  • ¼ teaspoon Salt ¼ teaspoon Salt
  • As topping Peppermint candies, crushed As topping Peppermint candies, crushed

Instructions

Step 1

Grease an 8x8-inch square baking pan and line with parchment paper, overlapping the sides of the pan for easy removal of fudge. Set aside.

Step 2

Prepare the dark chocolate peppermint layer. In a large heatproof bowl, combine chocolate, butter, and evaporated milk. Fill a saucepan with water, about ¼ full and bring to a boil. Reduce heat and bring water to a simmer. Place the bowl on top of the saucepan and mix until chocolate melts and the mixture is smooth. Remove from heat. Add sugar, peppermint extract, and salt. Mix with a wooden spoon until smooth and well combined.

Step 3

Spread fudge into prepared pan. Smooth the top. Place in the refrigerator while you prepare the second layer.

Step 4

Prepare the white chocolate peppermint layer. In a large heatproof bowl, combine white chocolate and butter. Fill a saucepan with water, about ¼ full and bring to a boil. Reduce heat and bring water to a simmer. Place the bowl on top of the saucepan and mix until chocolate melts and the mixture is smooth. Remove from heat. Add sugar, peppermint extract, and salt. Mix with a wooden spoon until smooth and well combined. Spread on top of the dark chocolate layer. Sprinkle with crushed peppermint candy.

Step 5

Place fudge in the refrigerator and allow resting for 2 hours. Remove from the refrigerator and allow resting for 1 hour at room temperature.

Step 6

Remove fudge from the pan by lifting out the parchment paper. Cut into 64 even pieces. Store in an airtight container at room temperature for up to 2 weeks.

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